2 lb. thick pork link sausages
Flour
Salt and pepper
2 lg. sliced onions
A little bacon fat or sunflower oil
2 garlic cloves
1 lb. bacon slices
4 lg. potatoes, thickly sliced
2 carrots, sliced
Fresh herbs
Hard cider
Chopped parsley

Dip the sausages into the flour, pepper and salt and seal in hot bacon fat or oil. Place the sausages, bacon and onions in a large pot with the potatoes and carrots. Bury a large bunch of fresh herbs in the middle and cover with cider. Cook over a moderate heat for at least an hour, but do not boil. Serve in deep bowls.