Brown the Sausages:

• Heat the oil in a large saucepan over medium-high heat.
• Add the sausages and cook for about 5 minutes, turning occasionally, until well browned.
• Remove from the pan and set aside.

Cook the Vegetables:

• Add the chopped onion, celery, and bacon lardons to the same pan with a generous pinch of salt.
• Cook for 8–10 minutes until the vegetables are soft and the lardons start to brown.

Add Seasonings:

• Stir in the smoked paprika, grated garlic, and thyme sprigs.
• Cook for another minute until fragrant.

Deglaze with Wine:

• Pour in the white wine and let it reduce by half.

Assemble in Slow Cooker:

• Transfer the vegetable mixture to the slow cooker (or keep in the sear-and-stew slow cooker insert).
• Add the sausages back to the pot.
• Stir in the chicken stock, chopped tomatoes, butter beans, sugar, and sherry vinegar.
• Season with salt and pepper.

Slow Cook:

• Cook on low for 6 hours or high for 3 hours until the flavors meld together.

Serve:

• Taste and adjust seasoning if needed.
• Remove the thyme sprigs.
• Serve in warm bowls, garnished with fresh parsley and a side of crusty bread.