* 6 Toulouse sausages similar spicy sausages. (Chorizo would be good for this)
* Splash or two of Olive oil
* 250g (8.5 oz) Duck Pate
* 200g (7 oz) smoky Bacon, lardons or Home smoked bacon, cut into cubes
* 1 large Onion, peeled and chopped
* 3 Garlic cloves, peeled and crushed
* 1 450g (1 lb) can of Plum Tomatoes, chopped
* Choose a Bouquet garni from the Bouquet garni for poultry selection
* 1 tablespoon Dijon mustard
* Shake of Worcestershire sauce
* 3 tablespoons Brandy
* 150ml (1.25 Pints) Beef Stock (Marmite or a beef stock cube will do)
* 600g (1 lb 6 oz) Canned white haricot Beans, rinsed and drained
* 50g (2 oz) stale Breadcrumbs
* Big sprig of Parsley
* Freshly ground black pepper

===Method===
* Grill the sausages until cooked - reserve and keep warm
* In a large pan using a little of the Fat from the Pate, if any, or a splash of Olive oil, Sautee the Bacon for a few minutes, then add the Onion and Garlic and sautee for 3 to 4 minutes longer
* Add the Pate to the pan and stir so it breaks down
* Add the Tomatoes, the Bouquet garni, Mustard, Brandy, Worcestershire sauce and Stock, stir well and Simmer for 20 minutes
* Add the Beans, season with Black pepper and heat through
* Arrange the sausages on the surface, sprinkle with Parsley, then Breadcrumbs and splash with Olive oil
* Grill for 2 to 3 minutes then serve

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