Arrange potatoes in a layered pattern beginning at the center of a 10-inch skillet moving outward and up the sides. Gently pile in the remaining potatoes and press them down. Place skillet over medium-high heat and cook 10 minutes to get the bottom layer of potatoes and the pan itself nice and hot. Cover potatoes with parchment paper and set a pie plate on top. Fill with beans or pie weights, transfer to oven and bake 20 minutes. Remove weights and parchment, and return to oven. Bake an additional 15-20 minutes until the potatoes are deep golden on top. Remove from oven and let cool to room temp. Place a plate over top of the pan, flip and unmold.
When the potatoes are just about ready to come out of the oven, par-boil sausages in shallow boiling water to heat through. Coat them with a drizzle of oil and arrange them on one side of a cooling rack set over a baking sheet.
Dress the kale lightly with a drizzle of EVOO and season with sea salt, pepper and a hint of nutmeg. Place kale alongside the sausages on the cooling rack and transfer baking sheet to the oven. Bake until both are crispy, 10-12 minutes.
Cut potato cake in wedges and serve alongside sausages and kale.