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• 1 28oz.can of Lipperland Kale
• 2 Karl Ehmer Pinkelwurst
• 1 medium onion, chopped
• 2-3 cups of water

Preparation
Peel casing from Pinkelwurst and place in saucepan with onions. Sauté onions and Pinkelwurst until they are completely blended. Add Kale and 2 cups of water. Return to a boil and stir all ingredients until well blended. Reduce heat to a simmer and submerge smoked meat into mixture. Cover and let simmer for about 2 hours, stirring frequently. If liquid evaporates, add water as needed. Serve with boiled potatoes and bread. Makes 6-8 servings
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