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Preheat the oven to 200°C.
Place the chopped silverbeet, cannellini beans, canned cherry tomatoes, Dijon mustard, olive oil, garlic, dried chilli, salt and stock in a large baking dish and use your hands to combine everything together well.
Snip the ends off the sausages and squeeze the meat out to form little meatballs. Nestle these evenly in your bake.
Drizzle with a little more olive oil, then bake for 30 minutes or until everything is golden.
Remove from the oven, scatter the top with lemon zest and shower over the grated Parmigiano Reggiano. Serve immediately with grilled bread for dipping.