Preheat oven to 300 degrees.

In a large, oven-proof pot with a lid, brown the sausages and bacon until sausage is browned and bacon is just crispy. Drain briefly on paper towels and remove most of the grease from the pot. If desired, cut the sausages into large chunks.

Layer the ingredients in the same pot as follows: half of the onions, bacon, sausage and potatoes. Sprinkle with half of the parsley. Season generously with salt and pepper. Repeat with the remaining half of the ingredients.

Pour the beef broth over the top. On the stove top, bring the liquid to a boil. (You may not be able to see the broth in the bottom of the pot, but you'll be able to hear when it boils).

Remove from heat and cover the pot. Put the covered pot in the oven and cook for at least three hours (or up to 4 or 5 hours).

About half-way through cooking, check the pot and add more water if necessary. There should be about an inch of liquid in the bottom of the pot at all times.

Serve with bread for mopping up the juices.