In a large bowl, combine the fennel, cranberries, pecans, parsley and onion.
In a small bowl, combine the vinegar and mustard. Whisk in 1/4 cup olive oil; season with salt.
In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook until well-browned and cooked through, about 20 minutes. Let cool slightly and cut into 1/2-inch rounds. Add the warm sausage and the vinaigrette to the salad and toss to coat; season with salt and pepper.