In a large saucepan, render lard, sauté finely chopped onions until translucent, add kale freed from panicles, cover with lid and simmer over low heat until kale collapses. Now add a small amount of clear soup and season to taste.
Place the pancetta on top of the cabbage and simmer everything together in the closed saucepan over medium heat for about an hour. Then mix in the porridge, put the pinkel and sausages on top and simmer for another 30 minutes. Serve with boiled potatoes.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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