In a saucepan heat the olive oil over a medium heat.

Add the onion, garlic and chili. Fry for about 3-5 minutes or until the onions are cooked through.

Add the chipolatas into the pan and cook for about 3 minutes or so.

Season with salt and pepper.

Then reduce the heat to low and add the red wine. Simmer for about 10-15 minutes until the red wine has become syrupy.

Enjoy with some crusty bread and a glass of wine.