Serves 4

  •  30 ml olive oil
  • 14 chipolata pork sausages
  • 250 g streaky bacon, cubed
  • 1 onion, sliced
  • 1 clove of garlic, finely chopped
  • 250 ml white wine
  • 200 ml chicken stock
  • 2 cans (400 g each) butter beans, drained
  • salt and freshly ground black pepper to taste
  • finely chopped parsley

Heat olive oil in a pan. Fry the sausages for about 5 minutes until lightly browned. Keep to one side. Cook bacon in the same pan until lightly browned and add onion and garlic. Add sausages, white wine, stock and butter beans. Season with salt and black pepper. Simmer for about 15 – 20 minutes until sausages are done. Sprinkle the parsley on top.