Ingredients 500g beef chipolata sausages
1 medium brown onion, thinly sliced
2 garlic cloves, crushed
400g can cannellini beans, drained, rinsed
800g can diced tomatoes
1/4 cup barbecue sauce
1 tablespoon brown sugar
Parsley leaves and crusty bread, to serve
Heat oil in a saucepan over medium-high heat. Cook sausages, turning, for 5 to 6 minutes or until browned. Transfer to a plate.
Add onion and garlic. Cook until softened.
Add beans, tomato, barbecue sauce and sugar.
Return sausages to pan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, until sausages are cooked through and sauce thickened.