In a fry pan cook the sausages, turning often until browned and cooked through. Set aside and cut into 1 - 2 cm discs.
In a large oven proof dish heat the oil on a medium heat. Add the onion and garlic and sauté for 3 - 4 minutes.
Add the spices and stir for 1 minute.
Add the wine and allow the alcohol to burn off before adding the rice and stirring for 1 - 2 minutes to absorb the spices and onions etc.
Add the capsicum then pour in the broth.
Pop the lid on and bring to the boil, reduce the heat to a simmer and stir often for 15 minutes.
Add the peas and sausage – stirring occasionally.
Remove from heat once at desired consistency.
Stir in the baby spinach and parsley. Season.
Recipe by Scott Gooding