Root Vegetables with Spicy Italian Sausages

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2 tablespoons olive oil

1 pound spicy Italian sausage, meat removed from the casing

1 small turnip, peeled and diced

2 small carrots, peeled and sliced into 1/4-inch-thick rounds

2 small parsnips, peeled and sliced into 1/4-inch-thick rounds

4 to 5 small Yukon gold potatoes, sliced into 1/4-inch-thick rounds

1 red onion, sliced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup chopped kale

5 cloves garlic, sliced

3 tablespoons minced fresh sage

2/3 cup chicken stock

2/3 cup sour cream

2 to 3 dashes chipotle hot sauce

1 lemon, juiced

Crusty bread, for serving