Spray a sauté pan or flame proof casserole dish with Fry-light® and brown the sausages all over for 8 to 10 minutes, turning frequently. Remove from the pan cut in half across the middle and set aside.
Drain away any excess fat and cook the onion and garlic for a few minutes to soften, then add in the leeks, potato and smoked paprika and cook for 4 to 5 minutes.
Pour in the tomatoes, wine and stock and bring to the boil, then reduce the heat and add in the cannellini beans and add back in the sausages.
Cover with a lid and cook for 20 to 25 minutes over a low heat, stirring occasionally, then remove the lid and cook for a further 5 to 10 minutes. Season to taste and garnish with chopped parsley to serve together with some crusty bread.
This can be finished in the oven after you have added back in the sausages and cannellini beans. Just preheat the oven to 180 C / 160 C fan / Gas 4. You could also warm the crusty bread in the oven just before serving for a nice warm winter treat.