Begin by preparing all your ingredients. Slice the sausages and bacon into bite-sized pieces, then chop the onions, potatoes, and carrots into uniform chunks.

In a large heavy-bottomed pot, heat a splash of oil over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Then, add the sliced sausages and brown for another 5 minutes.

Add the chopped onions and carrots to the pot, stirring for about 3 minutes until the onions are translucent. Mix in the diced potatoes for another 2 minutes.

Pour in enough chicken stock to cover the mixture, about 4 cups, and add your beer or wine if using. Bring to a gentle boil for 5 minutes, then reduce heat and simmer covered for 1 hour.

After 1 hour, check the tenderness of the potatoes and sausages. Add salt, pepper, and mustard to taste. Serve warm, garnished with parsley, ideally with crusty bread.