Dice and gently fry the onions in 5 sprays of oil. Meanwhile remove the skin from the sausages with kitchen sausages and place in a bowl. Mix together and roll in small balls with your hands, about 20 balls.
Add the garlic to the onions and fry for one minute. Add the pepper, courgette and mushroom and fry for 2 minutes before adding the chicken sausage balls.
Fry for another 5 minutes and add the oregano, passata and balsamic vinegar, bring to the boil then simmer for 15 minutes. Season with salt and pepper and serve with a pasta of your choice. (Check the sausage balls are cooked through before serving).
