Twist the sausages in half. Heat a large frying pan and cook in half a tablespoon of oil for 5-6 minutes to brown. Transfer to a plate and set aside.
Add another half tablespoon of oil to the pan along with the onion and cook for 3-4 minutes until soft. Then add the garlic, celery and fennel and cook for a further 5 minutes until golden. Preheat the oven to 200°C, fan 180°C, gas 6.
Stir in the chilli with the tomatoes and wine, then return the sausages to the pan. Cover and cook for 20-25 minutes, stirring occasionally.
Add the beans and cook for a further 5 minutes. Transfer the mixture to a large ovenproof baking dish.
Mix the breadcrumbs with the parsley and sprinkle over the sausage mixture. Drizzle with the remaining oil and bake for 15 minutes until golden.