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1. Wash the kale thoroughly under cold running water. With a small, sharp knife, cut away the ends, the tough stems and any bruised or yellow leaves.
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2. Drop the kale into enough lightly salted boiling water to cover it completely, then reduce the heat to moderate and cook uncovered for 30 minutes.
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3. Add the potatoes and cook for 30 minutes longer, or until the kale is tender. The potatoes should still be intact. Remove them with a slotted spoon and set them aside.
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4. Transfer the kale to a colander to drain, and press the leaves firmly with the back of a spoon to remove any excess liquid; then chop the kale coarsely.
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5. In a heavy 2- to 3-quart saucepan, heat the milk and lard over moderate heat, stirring frequently, until the lard is melted and small bubbles appear around the edge of the pan. Stir in the kale, potatoes and salt, and reduce the heat to low.
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6. Cover tightly and simmer for about 20 minutes. Taste for seasoning and add as much freshly ground pepper as you like.
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7. Meanwhile, with the point of a small knife, prick the sausage in 5 or 6 places to prevent the skin from bursting and so that it will release its fat when it cooks.
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8. Lay the sausage flat in a large skillet and add enough cold water to cover it completely. Bring to a boil over moderate heat, reduce the heat to low, and simmer for about 10 minutes.
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9. Transfer the sausage to paper towels to drain, then split the skin with a sharp knife and peel it off. Cut the sausage crosswise into ¼-inch-thick rounds.
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10. To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage attractively around the rim.
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