Select the kale and wash thoroughly. Blanch in plenty of boiling salted water in portions for about 3 minutes. Drain on a sieve, chop coarsely. Peel onions and cut into slices.
Heat clarified butter in a pot. Brown the onions in it. Add kale and pour in about 1 1/2 litres of water. Bring to the boil and stir in broth. Add smoked bacon, peppercorns, bay leaves and mustard.
Peel and wash the potatoes. Grate 2 potatoes finely and stir into the kale. Cut remaining potatoes into large pieces. Peel and slice the carrots. Add potatoes and carrots to the kale and cook for about 1 hour.
Add the ends of the mead and cook for another 20 minutes. Season the kale with pepper, salt and sugar, cut the smoked bacon into slices and arrange on a plate with the sausage.