Instructions

1. Grill or pan-fry the sausages then set aside to cool.
2. Chop the spring onion, rosemary leaves and garlic.
3. Heat the oil in a large frying pan and gently sauté the onion for a minute or so. Add the chopped rosemary and garlic, then stir for a minute.
4. Add the beans and wine. Turn up the heat and keep stirring until the wine has evaporated. Add the stock and lemon juice.
5. Bring to the boil, turn down the heat and cook for 5 minutes.
6. Meanwhile, cut the sausage into bite-sized chunks.
7. Add the sausage pieces to the beans and warm through for a couple of minutes.
8. Fold in the green leaves, put on the lid and rest for a minute.
9. Serve with parsley leave and with a squeeze of lemon juice.