Fill a tall-sided skillet with 1 inch of water, place over high heat and add the chicken sausages and a small splash of EVOO. Simmer the sausages until all the water evaporates then turn down the heat to medium-high and continue to cook, turning them every so often until the casings are brown and crisp.
Once you have the sausages going, heat a deep, large, heavy soup pot over moderate heat. Add 1 turn of the pan of EVOO, about 1 tablespoon, and add the pancetta. Cook, stirring frequently, for 2-3 minutes or until the pancetta is crisp.