Preheat your oven to 350 degrees.
To make the salsa verde, finely chop the cilantro, garlic, capers and jalapeno (without seeds). Mix together with the vinegar and two tablespoons of olive oil. Season with salt and pepper. Set aside.
Wash the pears, core them and cut into eights. Trim and peel the shallots and cut into quarters. On a rimmed baking sheet, arrange the sausages, apples and shallots. Drizzle generously with olive oil and season with salt and pepper. Use a sharp knife to poke some holes in the sausages, so they don’t burst. Roast for twenty minutes, giving everything a turn halfway through. Before serving check to make sure the sausages are cooked through; no pink should remain. You can pop everything back in the oven for another five or ten minutes if need be. Before serving taste the salsa verde and adjust the seasoning.
Arrange the sausages, apples and shallots on a platter. Serve with the salsa verde.