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Start by slicing the skin of the sausages so you can remove the meat. Then roughly break into small meatball-size pieces.
Finely slice the garlic, celery and onions.
Get a large heavy-bottomed pot hot, drizzle in the olive oil and, once warm, add the sausage. Fry for a few minutes to release the fat and get some color on the meat.
Turn the heat right down and add the garlic, red pepper flakes, rosemary, bay leaves and cinnamon. Don’t let the garlic take on any color.
Pour in the Madeira to deglaze the pot, scraping up all the goodness from the bottom.
Add the onions and celery, and crush in the tomatoes. Season generously, mix well and cook on gentle heat for 10 to 12 minutes.
Add the beans and pour in the stock. Bring to a gentle simmer, then cook for about 20 to 30 minutes.
Strip the stalks from the Swiss chard and chop into ¾-inch pieces. Add them to the broth and simmer for a few minutes, then add the leaves and stir through.
Put the lid on, turn off the heat and leave for 5 minutes. Taste and adjust seasoning if necessary.
Serve generously in bowls with thick slices of lavishly buttered bread.