1. Preheat a heavy-based frying pan over medium-high heat with a little poultry fat or oil and pan fry the sausages for 5 to 6 minutes, turning frequently on all sides until golden brown.

METHOD FOR THE BEANS:

1. In a heavy-based casserole, soften the leek and garlic in the oil or schmaltz for 5 minutes over medium-low heat.
2. Next, add the hot stock, Cavolo Nero and drained beans, bringing to a simmer and thickening with the cornflour mix.
3. Fold through the chopped oregano and sausages, season to taste with salt and pepper and gently simmer for the final couple of minutes.

• Serve piping hot with a scattering of crispy breadcrumbs and a dollop of mustard