Lay out the kale leaves and cut the thick center ribs a tiny bit flat. Put the leaves in boiling water, boil once briefly and rinse under cold water. Drain in a colander. Place the pork nets in cold water. Change the water a couple of times until it stays clear and the nets are bright.
For the filling: cut cooked sausage into slices and coarsely grind together with the squeezed sausage meat in a blitz chopper. Fold in the whipped cream and perhaps season the filling with salt and pepper. Peel the onions and cut two of them into very thin rings. Dice the white bread and toast it in a frying pan without fat until crispy. Cut the pork nets in half and lay them out. Place two kale leaves overlapping each other on top and spread with the filling. Sprinkle onion slices and bread cubes on top. Roll up leaves and stuffing into a roulade and wrap the pork netting around it. Pin ends together well with a wooden skewer. Fry the roulade in a casserole without fat. Add the clear soup, the remaining kale leaves and the remaining onion in slices and steam the whole thing with the lid closed at low temperature for 50 to 60 minutes. Bring the roulades to the table with the stock.
If you get only ready plucked kale, pick out big pieces of leaves and put them in roulade size on the