6 knockwurst sausages, sliced into thirds (about 2-inch pieces)
8 slices lean, good quality smoky bacon (recommended: Oscar's Smokehouse)
Extra-virgin olive oil, for drizzling
2 (16 to 18-ounce) cans good quality baked beans (recommended: Bush's Grilling Baked Beans)
2 large cloves garlic, finely chopped
1 large shallot, finely chopped
Coarse black pepper
1/4 cup Worcestershire sauce or steak sauce (recommended: Lea and Perrin's thick Worcestershire Sauce)
2 red chile peppers
Small bunch thin scallions, whites and greens thinly sliced on an angle
Couple small sprigs fresh thyme and/or fresh marjoram, leaves picked and finely chopped
1 can brown bread or brown bread with raisins
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