Begin by prepping your ingredients for the stew. Slice the sausages and bacon into bite-sized pieces, chop the onions finely, and cut the potatoes into thick chunks.

In a large Dutch oven, heat over medium-high heat and add the bacon pieces. Fry them for about 5–7 minutes until crispy, then add the sausages and cook for another 5 minutes.

Once the meats are browned, reduce the heat to low and add the chopped onions. Sauté for about 10 minutes until they are soft and translucent.

Layer the stew by arranging the potato chunks over the sautéed meat and onions. Sprinkle fresh thyme and pour in the stout or ale if using. Season with salt and pepper.

Cover the pot and reduce the heat to low, allowing the stew to simmer for about 50 minutes, stirring gently halfway through.

After simmering, check the stew's consistency. If too thin, simmer uncovered for an additional 10–15 minutes. If too thick, add stock or water as needed.