Ingredients:

Fresh Beef Sausage - 200g, sliced
Fresh Lamb Sausage - 200g, sliced
Fresh Chicken Sausage - 200g, sliced
Onion - 1 large, chopped
Garlic - 2 cloves, minced
Bell Peppers - 2 (red and yellow), sliced
Canned Tomatoes - 400g can, diced
Chicken Stock - 300ml
Fresh Thyme - 1 tbsp, chopped
Fresh Rosemary - 1 tbsp, chopped
Smoked Paprika - 1 tsp
Olive Oil - 2 tbsp
Salt and Pepper - to taste
Red Wine (optional) - ½ cup
White Beans - 400g can, drained and rinsed

Instructions:

Preheat Oven: Set your oven to 180°C (356°F).

Brown the Sausages: In a large ovenproof skillet or casserole dish, heat 1 tablespoon of olive oil over medium heat. Add the sausages and cook until browned on all sides. Remove and set aside.

Sauté Vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the onion, garlic, and bell peppers until softened.

Add Flavor: Stir in the smoked paprika, fresh thyme, and rosemary. Cook for 1 minute.

Deglaze with Wine (optional): Pour in the red wine, scraping any bits off the bottom of the skillet. Allow to reduce slightly.

Combine Ingredients: Return the sausages to the skillet. Add the diced tomatoes and chicken stock. Season with salt and pepper.

Simmer: Let it simmer for about 10 minutes, allowing the flavors to meld together.

Add Beans: Stir in the white beans.

Bake: Transfer the skillet to the oven and bake for 20-25 minutes until bubbly and slightly thickened.

Serve: Serve hot, perhaps with a side of crusty bread or over creamy mashed potatoes.