12 chipolata sausages
6 sausage sized pieces of chorizo
1 tablespoon oil
6 rashers of streaky bacon, cut into large pieces
1 large onion, roughly chopped
4 cloves of garlic, peeled and thinly sliced
400ml can of passatta or chopped tomatoes
1 glass of red wine
2x 425g cans of butter beans, drained and rinsed
2 bay leaves
2 tablespoon grain mustard
50g coarse breadcrumbs
In a heavy, flameproof casserole, cook the sausages and chorizo in the oil until their fat runs and the sausages are golden on all sides. Scoop out the sausages and set aside. Add the bacon pieces to the pan and cook in the remaining fat until golden.
Set the oven at 200C/ gas mark 6. Peel and roughly chop the onion and garlic and add to the bacon. Cook for 5 or 6 minutes until they have softened slightly, then stir in the tomato passata or chopped tomatoes. Cook for a further minute or so then pour in the red wine. Simmer for a minute then stir in the cooked sausages. Bring to the boil, then add the drained beans, the bay leaves, mustard and a grinding of salt and pepper and then cook over a medium heat at a good simmer for about 15 minutes.
Remove the pan from the heat and tip everything into an oven dish. Season the breadcrumbs lightly then scatter them over the top of the sausages and beans and bake for 35 minutes until the crumbs are golden. Serve very hot.