1 lb. pkg. cottage bacon, chopped into bite size pieces
2 lb. pork breakfast sausage links
1 tablespoon all-purpose flour
2 lbs. potatoes, peeled and cut into bite-sized pieces
2 large onions, sliced
4 cloves garlic, minced
4 tablespoon fresh parsley
3 bay leaves
1 teaspoon dried thyme
½ teaspoon pepper
3 ½ cups beef broth, divided
In a large skillet, over medium-high heat, add bacon pieces and cook until crisp. Remove the bacon and drain on paper towels. Add the sausage to skillet (don’t overcrowd the pan) and cook on each side until just golden brown. Remove to a plate and brown remaining sausage links. Cool slightly and slice into 1-inch pieces. Reduce heat to low and whisk in flour. Cook 2 minutes, whisking constantly. Remove from heat and whisk in 1 ½ cups beef broth.
In a large slow cooker and add gravy from skillet. Add potatoes, onions, garlic, bacon, sausage pieces, parsley, bay leaves, thyme and pepper. Stir. Add remaining 2 cups beef broth. Cover and cook on low 6-7 hours. Serve.