In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.
Preheat the oven to 180C fan bake. Arrange the sausages, capsicum, onion, kūmara, garlic and sage leaves in a large roasting tray. Mix together the olive oil, balsamic vinegar, fennel seeds and salt ...