Roast pork sausages with pears and fennel

Ingredients

• 500 grams Italian-style pork sausages
• 300 grams kumara, peeled, cut into 2cm wedges
• 3 pears, cored, cut into wedges
• 1 fennel bulb, cut into 1cm wedges, fronds reserved
• 8 shallots, peeled, halved
• 1/2 bunch kale, stems removed, leaves torn
• 2/3 cup apple cider (or sparkling apple juice)
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 40 grams butter
• 4 sprigs rosemary, leaves chopped
• 2 teaspoons wholegrain mustard