Cook the cubed potatoes in a saucepan of boiling water for 10 minutes or until softened. Drain thoroughly and set aside.

Melt the butter in a large skillet. Add the sausages and cook for 5 minutes, turning them frequently to ensure that they brown on all sides.

Add the bacon slices, onion, zucchini, and potatoes to the pan. Cook the mixture for a further 10 minutes, stirring the mixture and turning the sausages frequently.

Stir in the white wine, bouillon, Worchestershire sauce, and chopped mixed herbs. Season with salt and pepper to taste and cook the mixture over a gentl heat for 10 minutes. Add more salt and pepper, if necessary.

Transfer the potato and sausage pan-fry to warm serving plates, garnish with chopped fresh herbs, and serve at once.