Dublin Coddle

3 slices uncooked bacon, cut into small pieces
6 frozen pork sausage links, cut in half crosswise
1 cup thinly sliced onion
1 cup thinly sliced carrots
1 1/2 cup thinly sliced potatoes
1 cup apple juice
1 T. parsley
1/2 tsp. salt

In a 4 quart Dutch oven or large saucepan, cook bacon and sausage links until browned. Set aside.
In same saucepan cook onions in the drippings, stirring occasionally, until soft and lightly golden. Add carrots, potatoes, apple juice, parsley, salt, and cooked bacon and sausage. Reduce heat to low; cover and cook 30 to 35 minutes until potatoes and vegetables are soft. Add more apple juice as needed to keep mixture from getting too dry.