| 12 | lb | Bratwurst |
| 10 | clove | garlic |
| 5 | lb | kale; fresh |
| 10 | unit | onions |
| 5 | lb | Veggie Sausage |
1. In a deep skillet,fry the onion and garlic in the remaining oil over medium-low heat until tender. Put chopped kale in pan after you fry the onions. Cover the pot and cook until kale is tender (takes 20-40 min).
3. Slice Bratwurst. Add the bratwurst to the mixture.
4. Cover and simmer for 25 to 40 minutes.
5. For veggie sausage, cook in a small amount of oil according to package (or until browned).
| 13.3 | lb | red potato |
| 6.67 | unit | red onion |
| 3.33 | cup | celery |
| 2 | cup | cider vinegar |
| 0.62 | cup | german style mustard or coarse mustard |
| 1.11 | tbsp | sugar |
| 1.11 | tbsp | salt |
| 1.67 | tsp | pepper |
| 1.67 | cup | parsley |
0. Dice red onion, minced celery including leaves, chopped parsley
1. Place potatoes in a large pot and cover with water by 2 inches .Season the water generously with salt. Bring to a boil and cook for 10-15 minutes, until just tender. Drain.
2. While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
3. Add the onion to the butter in pan. Season with a pinch of salt and cook for about 3-4 minutes, until softened.
4. Stir in 1/4 cup water, vinegar, mustard, sugar, salt and pepper.
5. Bring to a boil and pour over potatoes. Toss to coat. Add the bacon, celery and parsley. Season with additional salt and pepper, to taste. Serve warm or at room temperature.
| 3.44 | lb | white flour |
| 2.19 | lb | corn flour |
| 1.67 | tbsp | salt |
| 2.19 | lb | plain Greek yogurt |
| 0.63 | lb | milk |
| 5 | packet | active dry yeast |
| 1.67 | tbsp | sugar |
| 0.42 | cup | water |
| 10 | unit | egg yolk |
| 3.33 | tbsp | veg oil |
| 0.62 | cup | white flour |
| 1.67 | tbsp | salt |
| 1.25 | cup | water |
https://balkanlunchbox.com/slanci-balkan-breadsticks/
0. Pre-heat oven to 395°F.
1. In a cup dissolve sugar and yeast in water, and leave for 10 minutes.
2. In a large bowl combine white and corn flours with the yeast mixture and mix until integrated. Continue by adding yogurt and then milk, while you work the ingredients into a smooth dough ball (about 5 to 7 minutes). Set aside for 15 or so minutes.
3. Transfer the dough onto a lightly floured working area (if you can get away with no flour even better), and roll it out into a pizza like round the thickness of 2-3 fingers. Slice into pieces. Roll each piece out into a stick.
4. Transfer sticks onto an oiled baking pan. (For the pull-apart effect place them close to each other. Otherwise, leave space between each.) Leave for 30 minutes.
5. Heat oven to 395°F. Before placing the pan in the oven, mix oil and egg yolk and paint each stick. Bake breadsticks for 10 minutes.
6. While breadsticks are in the oven, in a small bowl combine flour, salt and water until completely smooth and of the pancake thickness.
7. Take the breadsticks out of the oven, and decorate with a zig-zag line of salt mixture. Return to the oven and bake another 10 minutes.