Lightly fry bacon until crisp. Place in large cooking pot.
Brown sausage in some bacon grease or vegetable oil. Remove and add
Soften sliced onions and whole garlic cloves in fat,
then add to pot with potatoes and carrots. Bury the bouquet garni in the middle of the mixture. Sprinkle with pepper. Cover with cider. Simmer for 1 1/2 hours over medium-low heat; do not boil.
To serve, garnish with chopped parsley.
Yield: 6 servings
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