1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs tied with string,
hard cider (apple wine) or apple cider,
fresh parsley, chopped for garnish
Lightly fry bacon until crisp. Place in large cooking pot.
sausage in some bacon grease or vegetable oil. Remove and
pot. Soften sliced onions and whole garlic cloves in fat,
add to pot with potatoes and carrots. Bury the bunch of
the middle of the mixture. Sprinkle with pepper. Cover
cider. Cook 1 1/2 hours over moderate heat; do not boil.
with chopped parsley.
Makes 6 servings