Well I obtained six Italian-style sausages, the ones with lots of meat, not too much rusk and plenty of fennel and herbs. I fried 'em in olive oil for 15 minutes to get 'em brown then removed 'em from the pan. Same pan, bit more oil, I fried some onion and sliced (not minced) garlic, and threw in a sprig of fresh rosemary (never dried). After a few minutes I threw in a small glass of white wine and let it sizzle, then threw in half a pint of my veg stock (no bloody cubes), a bit of seasoning, a pile of cooked pinto beans (which I'd soaked from scratch, not out of a tin) and a slug of wholegrain mustard. While that was simmering I chopped the bangers into bite-size pieces and put them back in the pan, along with a big pile of chopped-up greens fresh from my garden. Once the greens were softened I served it up. Begod, it was wonderful. I think it needs the herby and spicy Italian bangers, which leak out their beautiful flavours as long as you've chopped them up, and not just ordinary pork ones, which would mean you'd have to spice up the sauce a bit. Another tool in the armoury!