In large skillet, cook the bacon over medium heat, then drain on paper towels. Brown sausages in the remaining bacon fat; drain on paper towels and slice into 1-inch pieces.
Peel and slice potatoes about 1/4-inch thick. Peel, quarter, and slice onions. Chop parsley.
In a 5-quart Dutch oven OR casserole dish with lid, layer 1/3 of the potatoes, 1/3 of the onions. Season with a little salt and pepper, then layer 1/3 of the sausage and bacon over the onions. Sprinkle with a little fresh chopped parsley. Repeat layers two more times.
In a medium saucepan, bring the chicken stock to a boil. Pour over the potato casserole. Sprinkle with more chopped parsley if desired.
Cover and bake at 350 degrees for 50-60 minutes, until potatoes are just tender. Remove the cover and cook an additional 20 to 30 minutes, until the top is browned and potatoes are tender.
Cook's Note: If you prefer a creamier sauce, just add a little cream to the broth. Sliced carrots also make a nice addition to this dish. Chopped ham can be substituted for the bacon, if you wish.