In a large bowl, combine the garlic, ginger, pancetta, pork, fat, wine, grappa, pepper flakes, and salt and mix well. Cover the bowl and refrigerate for several hours.
Heat the olive oil in a large, heavy-bottomed skillet.
Form ovals out of the mixture measuring 3 by 2-inches and quickly saute the sausages until dark golden brown on all sides, about 6 minutes. Remove the sausage from the pan.
Add onions to the pan and then the collards, tossing until fully wilted.
Recipe copyright Mario Batali, 2002. All Rights Reserved.