Ingredients

• 2 handfuls of dried porcini mushrooms, broken up
• 8 thick slices of dry-cured streaky bacon
• extra virgin olive oil
• 1 large bunch of mixed fresh rosemary, thyme and sage
• 2 red onions, peeled and roughly chopped
• 2 cloves of garlic, chopped
• 1 large carrot, peeled and roughly chopped
• ½ celery heart, finely chopped
• 2 bay leaves
• ½ bottle of red wine
• 3 x 400g tins of plum tomatoes
• 2 x 400g tins of borlotti or cannellini beans, or use a mixture
sea salt and freshly ground black pepper
• 24 chipolata sausages or 16 larger sausages
• 1 large, stale loaf, crusts removed
• 1 small handful of fresh thyme, leaves picked

Description

This Dish Was Inspired By A Builder Called Dusty, Who Kept Talking About A Sausage Casserole. So I Made This One Up Very Quickly, Basing It On A French Cassoulet-type Thing. It's Nice And Easy To Cook For A Group As It's All Done In One Dish. While I Was

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