Place sausage on a baking tray and bake for 15 to 20 minutes, or until done. Cut each sausage in half lengthways, and then into 1cm slices. Set aside for later.
In a 1L saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken stock cube, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.