In a large pot on the stove, combine 1 ½ cups broth and wild rice. Bring to a boil, cover and turn heat to low. Simmer for about 20 minutes or until rice is fluffy and soft. Remove from heat and let stand covered for 5-10 minutes. Be sure to check rice package for any brand-specific cooking instructions.
While rice cooks, heat a large skillet over medium. Add 1 tablespoon butter to skillet with sausage. Brown sausage for a few minutes until skin is crisp and brown on all sides, remove from pan and slice.
Add onion to skillet and sauté until golden. Add remaining 1 tablespoon of butter and cranberries and cook for 1-2 minutes, until cranberries are softened.
Add garlic and cook for an additional 1-2 minutes, until garlic is fragrant.
Remove mix from pan and combine with sliced sausage in a large bowl.
Add kale to still-hot pan with remaining 2 tablespoons of broth. Cover and steam for 1 minute.
Remove lid, stir then add to sausage bowl. Season with salt and pepper.
Once rice is ready, add rice to bowl and toss ingredients to combine. Serve hot.