Remove the stems and thick spines from the kale and wash, drain and pat dry thoroughly.
Chop or tear the kale into bite-sized pieces, (or slice into thin ribbons) place into a large mixing bowl and set aside.
Slice (or dice) the Andouille sausage and sauté in a frying pan on medium-high heat in 2 teaspoons of fat/oil. Cook sausage for about 5-7 minutes or until much of the fat has been rendered and the sausage crisps up a bit.
Add the mushrooms and onions and continue cooking for about 5 more minutes.
Turn the heat to low and add the 1/4 cup of olive oil, the vinegar and the salt and pepper and stir for a few seconds until heated through.
Pour the warm Andouille sausage dressing over the kale and toss to combine.