Wild pigs for Valentine's

I'm going away tomorrow for 10 days in a fairly remote part of Tuscany, where I don't think the broadband pipes have penetrated. So there probably won't be any updates until I get back. In the meantime, here's a parting gift. I cooked up this wild boar sausage stew today to accompany Laura's delicious saltimbocca. I sort of made it up and it's dead simple, provided you can get wild boar sausages.

4 medium wild boar sausages

1 sprig of rosemary

1 onion

2 chopped dried chillies

2 garlic cloves

1 bay leaf

1 can of tomatoes

1 can of borlotti or cannellini beans

Plenty of red wine

Chop the onion and fry them up in some olive oil for about 10 minutes, adding the chillies, rosemary and bay leaf about 5 minutes in. While the onions are frying, slice the sausages down the middle, then chop each half. You should get about 15-20 pieces out of each sausage. Toss them into the pan for about 6-8 minutes on a high heat. They don't release much fat, so add more olive oil if the pan starts to get dry and sticky. Add the garlic. Once the garlic has been browned, pour in a big glug of red wine and simmer for a few minutes. Add the tomatoes and beans and cook on a low heat for a good long time. If the stew starts to get really thick, add more wine. Don't be afraid to use lots. Once it's cooked for at least 45 minutes, it's ready to serve.