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In a large saucepan, heat up the olive oil and toss in the bacon lardons and cubed chorizo. Fry for approximately 10 minutes over a medium heat until the fat has rendered down and everything has begun to brown.
Use a slotted spoon to remove the bacon lardons and chorizo and put to one side in a bowl. Prick the pork sausages all over and fry in batches in the pan. You want to brown the sides of the sausages so don’t over-crowd the pan by cooking them all at once. Once the skins have browned, lift out of the pan and put to one side with the bacon lardons and chorizo.
Dice the onion and toss into the pan with a pinch of salt. Stir around in the juices and cook over a medium heat for approx. 5 minutes. Meanwhile dice the peppers into cubes and crush the garlic. Once the onions have softened and begun to brown a little, throw the chopped peppers and garlic into the pan and cook for a couple of minutes.
Add the red wine to the pan and stir to help dislodge the caramelised bits that are sticking to the bottom of the pan. This will all add flavour to the sauce. Pour in the tinned tomatoes, stock cube, paprika, ground cumin, tomato puree, Worcestershire sauce and the herbs. Stir well to combine.
Return the sausages and bacon lardons to the pan and bring the pan up to simmer. Clamp a lid on and leave the pan to bubble away gently for about 35 minutes.
Remove the lid from the pan and stir the stew to dislodge anything that is catching on the bottom of the pan. Add the redcurrant jelly and cook for a further five minutes uncovered to allow the sauce to reduce slightly.
Test a little of the sauce and season with salt and freshly ground pepper to taste. Add the two cans of butter beans and continue to cook uncovered for a final five minutes.
Ladle generously on plates and serve alongside mounds of creamy mustard mash potato and crisp French beans.