- In a saucepan, soften the onion, bell pepper, garlic and chili pepper in the oil. Season with salt and pepper.
- With a knife, make an incision in each sausage and remove the meat from the casing. Add the sausage meat to the pan. Cook for about 3 minutes, stirring constantly.
- Add the snails and wine. Reduce by half.
- Add the tomatoes, mushrooms, thyme and bay leaf. Simmer for about 40 minutes or until the vegetables are tender and the mixture has thickened. Add the parsley. Adjust the seasoning. Serve in individual clay casserole.