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1
Heat a tbsp of oil in large non-stick frying pan and fry and sausages gently for 10 mins, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside
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2
Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages
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3
Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil
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4
Add the garlic and cook for 2-3 mins more until the onions turn pale golden-brown, stirring frequently.
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5
Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
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6
Stir in the tomatoes, chicken stock, tomato puree, Worcestershire sauce, brown sugar and herbs
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7
Pour over the wine or some water and bring to a simmer
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8
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time
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9
Drain beans, add to the pan with salt and pepper and cook for 10 more minutes
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10
Serve with baked/mashed potato or rice
