ROAST PORK SAUSAGES WITH PEARS, FENNEL & CIDER

INGREDIENTS

■ 500g Italian-style pork sausages

■ 300g sweet potatoes peeled and cut into 2cm wedges

■ 3 pears, cored, cut into wedges

■ 1 fennel bulb, cut into 1cm wedges, fronds reserved

■ 8 shallots, peeled and halved

■ ½ bunch kale, stems removed, leaves torn

■ ⅔ cup apple cider (or sparkling apple juice)

■ 2T maple syrup or honey

■ 1T balsamic vinegar

■ 40g butter

■ 4 sprigs rosemary, leaves chopped

■ 2t wholegrain mustard

METHOD

1. Preheat the oven to very hot, 220°C. Line a large roasting dish and one oven tray with baking paper.

2. Arrange sausages and sweet potatoes on the oven tray. Place pear, fennel and shallots in roasting dish. Spray both with olive oil and season. Roast 20 minutes, until starting to colour.

3. Reduce the oven to 200°C. Add kale and cider. Transfer sausages and sweet potato to the dish, turning. Drizzle with syrup or honey and balsamic vinegar, and dot with butter. Scatter with rosemary. Roast a further 15 minutes, until vegetables are tender.

4. Pour pan juices into a saucepan. Whisk in mustard. Boil 2-3 minutes, until it becomes a thin glaze. Drizzle over sausage mixture and scatter with fennel fronds to serve.