This German kale salad gives the North German classic Kale mit Pinkel a bright summer twist. Instead of long-simmered kale and sausage, fresh baby kale is tossed with warm crumbled pinkelwurst, sliced strawberries, creamy goat cheese, and a light mustard vinaigrette. It is smoky, tangy, sweet, and fresh, with all the character of traditional kale in a warm-weather salad.
Traditional Kale with pee is one of northern Germany’s great cold-weather comfort dishes: kale slowly cooked with smoky sausage, pork, mustard, and potatoes until everything tastes like it was made for a January afternoon. In northwest Germany, especially around Bremen, Oldenburg, East Frisia, and Friesland, Pinkelwurst is famously served with kale as part of this hearty winter tradition.
But what if you crave those classic flavors when the weather is warm?
This German Kale Salad with Pinkelwurst, Strawberries, and Goat Cheese keeps the soul of the dish but lightens the plate. Instead of stewed kale, fresh baby kale is tossed with warm crumbled pinkelwurst, juicy strawberries, creamy goat cheese, and a bright mustard vinaigrette. It is smoky, tangy, fresh, and just unexpected enough to make people ask for the recipe.
Think of it as North German winter comfort food taking a summer holiday.
What is kale with pee?
Kale with pee is a traditional northern German kale dish made with cooked kale and Pinkelwurst, a smoked sausage commonly associated with Bremen, Oldenburg, Osnabrück, East Frisia, and surrounding regions. Pinkelwurst is often made with pork, bacon, oats or barley groats, onions, and spices, although recipes vary from butcher to butcher.
The classic version is rich and warming. This summer version is lighter, quicker, and better suited to warm days, while still keeping the signature combination of kale, sausage, mustard, and hearty northern German flavor.
What Is Pinkelwurst?
Pee sausage is a smoked sausage from northern Germany, traditionally served with kale in the winter dish kale with pee. It is often made with pork, bacon, onions, spices, and grain such as oats or barley groats. Since Pinkelwurst can be hard to find outside Germany, this recipe also works with smoked bratwurst, Mettwurst, knockwurst, bockwurst, or kielbasa-style smoked sausage.
Deconstructed Summer Kale Salad with Pinkelwurst, Strawberries, and Goat Cheese
This summer-inspired kale salad gives North Germany’s classic kale and pinkelwurst pairing a fresh warm-weather twist with baby kale, strawberries, goat cheese, and a light mustard vinaigrette.
Ingredients
For the salad
- 2 Pinkelwurst sausages or another smoked German sausage if unavailable
- 6 cups fresh baby kale washed and dried
- 1 1/2 cups fresh strawberries hulled and sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced red onion or shallot
- 1/4 cup toasted walnuts, hazelnuts, or pumpkin seeds
- 1 small crisp apple, thinly sliced optional
- Freshly ground black pepper to taste
For the Light Mustard Vinaigrette
Instructions
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Cook the Pinkelwurst: Bring a small pot of water to a gentle simmer. Add the Pinkelwurst and cook for 8 to 10 minutes, or until heated through. Do not boil aggressively, as this may split the sausage.Alternatively, sauté the sausages in a skillet over medium heat until warmed through and lightly browned.
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Remove the casing and crumble: Let the sausages cool slightly. Carefully remove the casing, then crumble or mash the warm filling with a fork. Set aside while preparing the salad.
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Make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, honey, and minced shallot. Slowly whisk in the oil until the dressing is lightly emulsified. Season with salt and pepper.
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Prepare the Baby Kale: Place the baby kale in a large bowl. Add 2 tablespoons of the vinaigrette and gently massage the leaves for 30 seconds. This softens the kale and helps it absorb the dressing without becoming soggy.
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Assemble the Salad: Add the sliced strawberries, red onion, apple if using, toasted nuts or seeds, and crumbled goat cheese to the kale.
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Add the Warm Pee Sausage: Scatter the warm crumbled Pinkelwurst over the salad. Drizzle with more vinaigrette as needed and toss gently.
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Serve: Serve immediately while the sausage is still warm and the kale is fresh. Finish with black pepper and a few extra crumbles of goat cheese, if desired.
Notes
Serving suggestions
This salad works beautifully as a light summer lunch or a warm-weather dinner with German character. Serve it with:
- Rye bread or pumpernickel
- Warm pretzel rolls
- Boiled baby potatoes
- German potato salad
- A cucumber salad
- Sparkling mineral water
- A crisp Riesling, Silvaner, or nonalcoholic apple spritzer
For a more filling meal, add roasted potatoes or serve the salad over a bed of cooked lentils.
Recipe Notes
If You Cannot Find Pinkelwurst
Pinkelwurst can be difficult to find outside northern Germany. If unavailable, substitute another smoked German sausage, such as:
- Mettwurst
- Smoked bratwurst
- Kielbasa-style smoked sausage
- Knockwurst
- Bockwurst
The flavor will not be exactly the same, but the smoky, savory contrast still works beautifully with kale and strawberries.
Why Strawberries Work
Strawberries may seem surprising in a German kale salad, but their sweetness balances the smoky richness of the sausage and the slight bitterness of the greens. They also make the dish feel unmistakably summery.
Why Goat Cheese Works
Goat cheese adds creaminess and tang, softening the bold flavor of the sausage while complementing the vinaigrette. If preferred, substitute feta, blue cheese, or small cubes of mild German cheese.
Make It More Traditional
For a stronger nod to classic kale with pee, add warm boiled potatoes, a little extra mustard in the dressing, and toasted rye bread crumbs.
Make It Lighter
Use only one Pinkelwurst and increase the baby kale, strawberries, and apple. You can also replace part of the sausage with roasted chickpeas or lentils.
Storage
This salad is best eaten immediately after assembling. If preparing ahead, keep the components separate:
- Cook and crumble the sausage up to 1 day ahead.
- Wash and dry the kale up to 1 day ahead.
- Make the vinaigrette up to 3 days ahead.
- Slice strawberries shortly before serving.
Once dressed, the salad will keep in the refrigerator for a few hours, but the kale and strawberries will soften.
Frequently Asked Questions
What is Pinkelwurst?
Pinkelwurst is a smoked northern German sausage traditionally served with kale in the dish Kale mit Pinkel. It is often made with pork, bacon, oats or barley groats, onions, and spices, although recipes vary by region and butcher.
Is kale the same as kale?
Yes. Kale is the German word for kale. In northern Germany, it is often cooked slowly with sausage, smoked meats, mustard, and potatoes.
Can I make this salad without Pinkelwurst?
Yes. If you cannot find Pinkelwurst, use another smoked sausage such as Mettwurst, smoked bratwurst, knockwurst, bockwurst, or kielbasa-style sausage.
Can this kale salad be served cold?
Yes, but it tastes best when the sausage is warm and the kale is lightly dressed. The contrast of warm sausage, cool greens, sweet strawberries, and creamy goat cheese is what makes the dish special.
What dressing goes best with kale and sausage?
A mustard vinaigrette works especially well because it echoes the flavors of traditional German sausage dishes while keeping the salad light and fresh.
Is this recipe traditional?
This recipe is not traditional in the strict sense. It is a modern, summer-friendly interpretation of Kale mit Pinkel, keeping the classic northern German pairing of kale and Pinkelwurst while presenting it as a fresh salad.
Nutrition Notes
This summer kale salad brings together leafy greens, fruit, protein, and healthy fats in one dish. Baby kale provides fiber and minerals, strawberries add natural sweetness and vitamin C, goat cheese contributes creaminess, and Pinkelwurst brings smoky, savory flavor. For a lighter version, reduce the sausage and add more kale, fruit, or legumes.