Slice all the sausages in half to make 24 short sausages. Heat the oil in a large saucepan over a medium to high heat and, when hot, fry the bacon for a couple of minutes until just starting to colour.
Stir in the onion, celery and garlic and season with a little salt and lots of pepper. Cook for 1 minute, then add the sausages. Mix everything together and cook for about 5 minutes until the sausages are starting to brown nicely.
Stir in the beans and tomatoes and add the hot stock. Stir to combine then reduce the heat to medium low and simmer for 35-45 minutes, until nice and thick.
Just before serving, stir through the bread and fresh herbs.