1 glass of white wine
1 chorizo sausage, chopped roughly.
1 large onion
Chicken stock, fresh, cube or concentrate, made up to 200ml
1 garlic clove, finely sliced
A small bunch of parsley, roughly chopped
5-6 sausages (try The Kernow Sausage Company’s Trelawney Traditional flavour)
2 x 400g tins of butter beans, drained and rinsed
Brown the sausages in a frying pan over a low to medium heat and then remove from the pan and slice into chunks.
Brown the Chorizo chunks and soften the chopped onion in the same pan then add the garlic and cook gently taking care not to burn the garlic.
Add back the sausages, the wine, chicken stock and the butter beans. Simmer for 10-15 minutes until the sausages are cooked through.
Season with salt and pepper to taste and sprinkle with parsley to serve.