Set a large saute pan over medium high heat, coat with olive oil.
Add celery and onions to saute pan, season with salt and pepper. Cook for 3 minutes or until the vegetables soften slightly, add the apples and kale. Continue to cook vegetable mixture for another 2 to 3 minutes until vegetables are soft and translucent.
Remove vegetables from pan to a separate dish. Add sweet Italian chicken sausage to the pan, breaking apart the sausage with a spatula or wooden spoon while cooking.
When sausage is cooked half way, add ½ cup marsala wine to deglaze the pan.
Add vegetable mixture back to the pan and stir to combine. Once the apples and vegetables absorb most of the wine, add the remaining ¼ cup of marsala wine. Continue cooking on medium-low heat for 15 minutes or until almost all the liquid is reduced, about 3 tablespoons will remain. Remove from heat and let cook for 5 minutes.
Set up area to wrap the sausage/vegetable mixture. Lay out a cutting board and a long piece of plastic wrap.
Add sausage mixture to the plastic wrap in a long skinny row to prevent any liquid from running of the plastic wrap. Bring the two longest ends together over the sausage mixture tightly, removing as much air as possible and compacting the mixture into a 'log' form. Mixture will still be hot, but the heat will help plastic wrap stretch and stick to itself. Tie off the plastic wrap on each end to prevent juices from running.
Using a second piece of plastic wrap, the same size as the first, wrap the mixture again, compacting the ingredients as much as possible so it will freeze as a solid piece. Place in freezer for at least 5 to 6 hours, overnight is best