Rinse the potatoes and peel them, then rinse and peel them. For the smoke stock, boil the pork cheek and a cassel bone with three liters of water and cook the cheek in it for one and a half to two hours.
Blanch the kale, which has been washed clean. Sauté the chopped onions with lard, extinguish with mustard and the smoke stock, add the blanched kale. Then simmer for an hour, season with salt, sugar and mustard. Cook the lungwurst in the remaining, still hot smoke stock at 90 degrees for ten minutes. Put the sugar with lard in a frying pan and caramelize. Then add the cooked, peeled potatoes and roast until crispy brown.
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