Sausage with Kale
Remove the kale leaves from the stalk, cut off the thick stems, remove the center veins, rinse the leaves and blanch in a pot of boiling salted water for 5 minutes. Drain, rinse with cold water, drain well and finely chop. Peel the onions and dice. Heat the ghee in a skillet and saute the onions until translucent. Add the kale and cook until tender. Cut the sausage into large pieces and place on toothpicks.
Pour in the hot broth and cook everything over low heat, covered, for 30 minutes. Remove the sausages and the cabbage and cook 1-1.5 hours. At the end of cooking, add the oats to thicken mixture. Season the sausage with salt, pepper, nutmeg and allspice before serving.