Directions

1. Cook bacon slices in a large frying pan by frying over low heat, turning once, until crisp. Drain bacon grease from pan before cooking another batch.
2. Drain the pan and wipe most of the bacon grease out with a paper towel.
3. Place sausages into the pan to brown.
4. Place bacon and sausages in a large pot.
5. Drain frying pan again, wipe it with a paper towel, and add the sliced onions and whole garlic cloves. Cook over low heat until onions are softened.
6. Add onions and garlic to the bacon and sausage in the pot.
7. Add the thick slices of potato and carrot.
8. In a 3-inch square of cheesecloth, place the bay leaf, tarragon, cloves, and peppercorn and tie with twine. Place in pot.
9. Cover everything with apple cider (or apple juice).
10. Simmer for 1 and a half hours over medium-low heat. The soup should not boil.
11. Serve and garnish with parsley and black pepper.

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