This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to very hot, 220°C. Line a large roasting dish and one oven tray with baking paper.
2.Arrange sausages and kumara on oven tray. Place pear, fennel and shallots in roasting dish. Spray both with olive oil and season. Roast for 20 minutes until starting to colour.
3.Reduce oven to hot, 200°C. Add kale to dish and pour in cider. Transfer sausages and kumara to dish, turning. Drizzle with syrup and balsamic, then dot with butter. Scatter rosemary over. Roast for a further 15 minutes until vegetables are tender.
4.Pour pan juices into a saucepan. Whisk in mustard. Boil for 2-3 minutes until a thin glaze. Drizzle over sausage mixture and scatter with reserved fennel fronds to serve.
