Pre-heat oven to 375°F.
In a hot sauté pan, place the sausages and then put into oven.
Cook for 5 minutes, flip and cook another 5 minutes until sausage reaches 155°F.
While sausage is cooking, in a large pan (that will hold kale) heat the olive oil.
Add the kale and cook until it starts to soften and weep.
Move the kale to one side of the pan and in the open space, add the garlic, almonds and raisins.
Toast them in the oil until lightly golden and then mix into the kale.
Deglaze the pan with 1 tbsp of sherry vinegar.
Taste and adjust with remaining vinegar, salt and pepper.
Remove the sausage from the oven, place on a plate and mound the kale next to it.
Drizzle any warm vinaigrette left in the pan onto the kale and sprinkle with grated parmesan.