Serves 6 to 8 

Heat a large Dutch oven over low heat. Add the bacon and cook until browned, 5 to 7 minutes. Remove bacon from the pot with a slotted spoon, drain on a paper towel and set aside. Transfer the bacon fat from the Dutch oven to a small bowl and reserve. Heat the same Dutch oven over medium heat and add the sausages. Turn them occasionally until browned on each side but not fully cooked. Remove from the pot and set aside.

In the same Dutch oven, heat 1 tablespoon of the reserved bacon fat over medium-high heat. Add the onion and sauté until lightly browned, about 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the tomato paste, stirring for 30 seconds. Slowly add the chicken stock, scraping any brown bits from the bottom of the pan.

Cut the sausages into thirds and return them to the pot along with the potatoes, carrots, bacon, vinegar, brown sugar, Worcestershire sauce, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 1 hour, until the potatoes are tender and just beginning to break apart. Remove the pot from the heat and add salt and pepper to taste.

Ladle the stew into bowls and top each serving with a sprinkle of chopped parsley.