Sausages: Heat a large pan to medium-high heat and add 1 tbs olive oil. Cook 4 sausages for 3-4 minutes, turning occasionally until browned all over. Remove and slice into thirds.

Braise: In the same pan, dice 1 onion and add to the pan over medium heat. Cook for 3-4 minutes until softened. Add 3 tsp crushed garlic, 1 tsp mixed herbs and 1 tsp smoked paprika and cook for 1 minute. Add 1 x 400g tin crushed tomatoes, ½ cup chicken stock and 1 x 400g tin white beans. Add the sausages back in and stir everything together. Reduce the heat to low and let simmer for 20 minutes until the sauce has thickened.

Serve: Season with ½ tsp salt and ½ tsp pepper. Serve with crusty bread and lots of butter.