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Cook the sausages on a griddle or in a pan turning regularly until done. For the sauce, heat a little oil in a pan and add the garlic, onion and thyme. Cook over a gentle heat until softened and add the sugar, wine and stock. Bring to the boil and reduce by a half to two thirds until thickened and a little syrupy. Add the balsamic and the butter and season.
To make the mash, tip the chick peas and stock into pan and cook over a medium heat until the chick peas fall apart and the liquid has evaporated enough to beat into a smooth mash.
Serve a dollop of mash in the centre of a plate, place a couple of sausages on each and pour over the chianti gravy.
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