Until somebody shows up who knows about this, here's a recipe, though in German.

Here is a link that might be useful: Gruenkohl mit Pinkel

Woodie, I have checked my German cookbooks and don't find a recipe for this-of course, the Gruenkohl is green cabbage but the Pinkel isn't anything I am familiar with. Funny though, when I checked the translation from German to English, Pinkel translates to "dope". LOL
Will keep looking but maybe Lisa will see this and have an answer for you.
RL`

OK, Woodie, I'm not German, but when I was a kid my parents were friends with a couple and we had supper together regularly. The wife, Charlotte, was from Germany, the husband was a military buddy of Dad's. Roselin once found me a recipe for liver dumplings just like Charlotte made.

Anyway, I called Mom and asked her for any recipe that had kale and sausages. Here's what she found, translated by Charlotte whose English was "iffy" sometimes. I have no idea what size can of Kale to use, although I think I remember it was just the standard size like all canned vegetables come in. It also wasn't made into a loaf and there is no serving information.

Pinkel mit Kohl (Kale with sausage)

1 can Kale
2 Tbsp. lard
2 medium onions, chopped
1 cup of beef broth
salt and pepper
1 tsp. sugar
3/4 pound lean bacon
1 Pinkelwurst, broken up and sautéed until lightly browned
Several links of bratwurst or other sausages
4 tsp. oatmeal

Heat the lard and sauté the onions for a couple of minutes. Add the canned kale and cook a little, but stir it constantly so it doesn't scorch. Add broth, salt, pepper and sugar, and simmer gently for at least 30 minutes.

Put the bacon on top of the kale and cook for 15 minutes with the lid on.

Add the sausages (don't forget the broken up stuff) and cook covered for a half an hour on low. Add the oatmeal and leave on heat for 5 more minutes to let it thicken into a sauce.

Maybe more oatmeal would make it thicker so you could form it into a loaf?

Any input, Lisa?

Annie

Bremer Braunkohl 4 to 6 servings

2 to 2½ pounds kale
4 tablespoons rendered goose or chicken fat
1 onion, minced
water, as needed
3 to 4 tablespoons raw oatmeal or buckwheat groats (kasha)
salt
sugar to taste

Remove tough stems or leaves from kale, wash well and cut into coarse shreds. Heat fat in a casserole or deep, heavy saucepan and when hot add onion. Stir and saute until onion becomes soft and bright yellow. Add kale, toss until coated with fat, cover and braise for five minutes. Add about ½ cup water and sprinkle with oatmeal or groats and just a little salt. Cover and cook until kale is tender and cereal is done, about 20 to 30 minutes, depending on the age of the kale. Add more salt if needed and a pinch of sugar if the kale is bitter.

Note: If kale is old and strong-flavored, blanch in boiling water to cover for 10 minutes; drain well, chop or shred and proceed.

Variation: Pinkel with kale (Pinkel mit Braunkohl) is a great winter specialty in Bremen and much of Schleswig-Holstein. Braunkohl is cooked the same way, cereal and all. Pinkel are small sausages that also contain either oatmeal or buckwheat groats, and are cooked right along with the kale and cereal. If you live in a city that has a German shopping section, you can probably find Pinkel there in midwinter. If not, you could brown some small pork link sausages in a skillet and then simmer them with the kale.

Taken from "The German Cookbook", by Mimi Sheridan
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PS - I am of German born parents, but must say my mother never fixed this dish.

I found one that mentioned stuffing the mixture into sausage skins which would be the same idea as the linen bag.

Many thanks to everybody! Wow, Annie, you actually called your Mother.

My Dad just went to bed, but I printed all of this out and put it by his door! He'll be so happy first thing in the morning when he sees this. It will spark some more conversation about the old days!

Actually, Woodie, I ought to thank you for making me call my Mother. She's leaving for Florida Sunday and I didn't even know it. They sold their place down there last year but apparently decided to rent something until spring.

So, she got out her old recipes, told a couple stories about Charlotte and her kids (who I used to babysit for) and I wished her a safe trip. I probably won't hear from her again until June when she comes back.

I wouldn't do it for just anyone, you know!! LOL

Annie

Sorry I'm late getting to this thread Woodie. I also have a German recipe for Kohl and Pinkel but as Lisbet has posted hers you may not need another.

I have a German cookbook that gives the recipe for homemade Pinkel, and in case you're still interested Woodie I can type this up later today. It appears as handwriting in the old German schrift in this book and I can't make head nor tail of it LOL so I can get Wolf to help me. If you're also interested in seeing this recipe for "Kohl & Pinkel" I can add that as well. It's from the book "Deutsches Kochbuch" put out by the company "Essen & Trinken" which publishes a gastronomy magazine.

SharonCb

Woodie, this fascinated me since I have been thinking about a sausage and kale and lentil soup/stew that I really like (a good crockpot recipe) and I had to read more about Pinkelwurst. What a name to tickle my funny bone!

Here is a link that might be useful: some recipes and some deli intems

Sharon, as long as you have offered, I'll be happy to take you up on your offer to write the recipes out (and your offer to have Wolf help you:) whenever you get a chance. There's no hurry! My Dad will really be delighted.

MsAzadi, a good crockpot recipe would be very timely for us right now! I'd love it if you would share it. Thanks for the link, I'll show my Dad!

Okay - its obvious none of you have ever been to Bremen where it a celebrated dish. Pinkel is really only known the vicinity of Bremen - go to Hannover or Hamburg and there is another type of sausage that mixes with the green kohl

I don't know about the loaf thingy - none of that came out of my Bremen ancesters' kitchens unless you are thinking of "knippe".

Kale and pinkel are easy.

First order some good pinkle. To make it is really daunting. Karl Ehmers makes a delicious one - just spicy enough. You can order online. I suggest for a family of four - order at least 3 lbs.

Think of a sort of peppery Scrapple in a casing. But you don't fry it - it is boiled.

Grun Kohl
6 lbs kale washed and stripped
2 large yellow onion cut up
1 cup steel cut or Irish oats - not instant or reg oatmeal
1 2-4 lb smoked tenderloin
8 oz. salt pork
salt/pepper

Layer 1st three ingredients in large pot.
Lay tenderloin in middle and layer in 1st three ingredients again.
Put in salt pork and layer with what ever is left over.
Put in 1/2 cup water, cover and put over slow simmer for 1 hour - check occassionally to make sure there is some water at bottom.

Kale will shrink in 1/2.

As all the meats and other ingredients start to meld together - take a wooden spoon and stir once in awhile.

Don't worry if your meats start to fall apart - kale is a great "mooshing" meal.

Kale is best eaten after it has rested for a day in a cold place.

Reheat it slowly. For the pinkle - keep frozen. Pierce them LIGHLTY in two spots with a fork and place into boiling water. Turn down the water to a rolling boil for 10 - 15 minutes.

Serve with boiled potatoes, spicy mustard and beer.

Sehr gut!