1 Separate kale leaves from stalks. Rinse leaves with cold water and blanch in plenty of salted boiling water, about 5 minutes. Drain, rinse with cold water, drain again and finely chop. Peel and roughly chop onions. In a large saucepan, heat butter. Add onions, bacon, and kale and sauté, stirring. Add hot broth. Cover and cook over low heat, about 1½ hrs. Prick sausages with a fork. Twenty minutes before the end of the cooking time, add sausages and smoked pork slices (Kassler).
2 Peel, rinse and halve potatoes. Place potatoes in a pot and cover with salted water. Bring to a boil and simmer about 20 minutes. Drain and let cool slightly. Transfer potatoes to a skillet and fry until crispy. Season with salt and sprinkle with sugar. Cook, stirring, until caramelized.
3 At the end of cooking time for the kale, stir in oatmeal and season with salt and pepper.
4 Remove sausages and cut into diagonal slices. Serve sliced sausage with Kassler slices, kale and potatoes.