Heat 1 tbsp (15 mL) olive oil in a sauté pan, remove sausage meat from casing and scramble fry; set aside meat. Using fat in the pan from the sausages, sauté leek, onion, sweet potato, carrots, garlic and fennel seeds and cook until tender, about 5 to 6 minutes. Next, add Dijon mustard then deglaze the pot with red wine. Add vegetable stock, kale and black beans, bring to a boil then reduce and simmer until vegetables are soft, about 20 minutes. Add water or more vegetable stock if too much liquid evaporates. Season with salt and pepper and serve.