Preheat oven to 350 degrees.

Use the tip of a paring knife, prick the sausages on all sides. In a 12-inch non-stick pan, heat 1 Tbsp olive oil over medium heat. Add sausages in batches, cook until browned on both sides, and cooked through about 10 minutes. Transfer to a plate.

Add 1Tbsp olive oil to the pan, then add bacon until it’s brown and almost crisp. Move sausage to a plate, then remove all but 2 Tbsp fat.

Increase heat to medium-high and add onions and garlic. Cook, stirring often until onions are softened and translucent. Add the drained beans and broth and bring to a simmer. Reduce the heat and simmer for 15 minutes so flavors can marry. Stir in bacon, thyme, tomatoes, and sugar. Bring up to a simmer, then cook for about five minutes. Season with salt and pepper.

Spray a glass 9x13 inch baking dish with cooking spray, then pour in the bean mixture. Nestle the sausages into the beans.

Mix the melted butter with the fresh breadcrumbs, then sprinkle over the beans and sausage.

Bake, uncovered for 25-30 minutes until breadcrumbs are brown and the beans are bubbly. Let cool to set up slightly before serving.