Serves
6 people

Method
Slice the onions and carrots. Heat the oil in a flameproof casserole. Add the sausages and fry for about 5 minutes until evenly browned. Remove from the casserole and cut each one into 2 or 3 pieces.

Lower the heat, and add the onions and carrots. Cook, stirring, until beginning to soften.

Return the sausages to the casserole. Drain and rinse the chick peas and kidney beans and add to the casserole with the tomatoes. Blend the cornflour with a little of the stock, then add to the casserole with the remainder of the stock, the Tabasco, tomato puree and seasoning. Stir.

Bring to the boil, cover and cook at 170°C (325°F) gas mark 3 for about 1 hour, or longer if possible to increase the depth of flavour. Sprinkle with chopped parsley and garnish with sage.

Serve with lots of crusty bread to soak up the juices.