Ingredients
1 pack Cauldron Sausages, left whole
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
4 tsp chipotle paste
1/2 tsp smoked paprika
1/2 tsp each salt and pepper
2 cans (each 400g) cannellini beans, drained and rinsed
750 ml passata
50 g brown sugar
3 tbsp black treacle
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 loaf crusty bread, for serving