Kale with Smoked Sausage
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).
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.
At the end of cooking time for the kale, stir in oatmeal and season with salt and pepper.
Remove sausages and cut into diagonal slices. Serve sliced sausage with Kassler slices, kale and potatoes.