- Place a casserole pot over a medium heat, add half of the olive oil and cook the onions and carrot for 3-4 minutes until soft.
- Meanwhile in a frying pan cook the sausages in the remaining oil until nicely browned.
- Add the potatoes to the casserole pot with the rosemary, Worcestershire sauce and stock.
- Add the sausages to the pot with the tinned tomatoes, haricot beans and parsley and cook with a lid on for 15-20 minutes, stirring frequently.