way it will still go down well.
1. heat the oil in a non-stick chef pan (or similar) and gently stir-fry the sausages until golden brown, and then remove them and set aside on kitchen paper to soak up any excess fat.
2. add the butter to the pan, and stir-fry the onions and garlic until the onions are lightly golden and soft.
3. add the split peas and red wine, and then simmer to reduce the wine by half, before adding the stock and seasoning, along with salt and freshly ground pepper to taste.
4. cover the pan and then simmer everything gently for 1 hour, or until the split peas are tender 