|700 ml||vegetable stock (divided)|
|200 ml||white wine|
|4 tbsp||oat flakes|
Cut kassler into bite-sized chunks and sausages into slices and set aside. Peel onion and potatoes and dice. Dice bacon.
Wash kale and separate leaves from stems. Add to a pot filled with salted water and blanch for approx. 10 min. Remove from pot, drain over a colander, and roughly chop.
Heat ghee in a large pot, add onion and bacon and fry until onion is softened, approx. 3 min.
Add chopped kale to the pot with onion and bacon, and deglaze with some vegetable stock and white wine. Add mustard. Season with salt, pepper and nutmeg to taste and let simmer, covered, for approx. 30 min. over low heat. Stir occasionally.
Add diced potato, sausage, and remaining vegetable stock. Let simmer for approx. 20 min. more.