Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the sausage links on all sides, then remove and set aside.

In the same pot, brown the pork shoulder cubes until golden, seasoning with salt and pepper. Remove and set aside with the sausages.

Reduce heat to medium. Add the diced onion and carrots to the pot, cooking for about 5 minutes until softened. Stir in the garlic and cook for another minute.

Stir in the tomato paste, thyme, and bay leaf, cooking for 1 minute to release the flavors.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.

Slice the sausages into chunks and return them to the pot along with the pork shoulder and the drained beans. Stir gently to combine.

Cover and simmer on low heat for 30 minutes, allowing the sauce to thicken and flavors to meld.

Preheat your oven's broiler (grill). Remove the bay leaf from the pot.

Sprinkle the breadcrumbs evenly over the top of the stew. Do not stir.

Place the pot under the broiler for 3-5 minutes until the breadcrumbs are golden and crispy. Serve hot.