Quick-time sausage cassoulet

INGREDIENTS

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