400 g (13 oz) can black-eyed beans, rinsed and drained
crusty bread, to serve (optional)
Grill the sausages under a preheated hot grill for 5–6 minutes, turning occasionally, until browned. Set aside to cool slightly.
Meanwhile, heat the oil in a large saucepan or flameproof casserole dish and add the chorizo, leeks and celery. Cook for 4–5 minutes over a medium heat until slightly softened. Add the garlic and cook for a further 2 minutes. Pour the wine into the pan and boil to reduce by half. Add the stock, sage, mustard and beans and return to the boil.
Once the sausages are cool enough to handle, slice them. Add to the saucepan and simmer gently for 15 minutes, until cooked through and the sauce has thickened slightly.
Spoon into dishes and serve with lots of crusty bread.