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In a large pot, cook the sausages over medium heat until browned. Remove and set aside.
Add the chopped bacon to the pot and cook until crispy.
Add the sliced onions and garlic to the pot, cooking for about 2 minutes, until softened.
Layer the sliced potatoes and carrots in the pot with the bacon and onions.
Pour the chicken broth and white wine (if using) over the vegetables.
Season with thyme, salt, and pepper.
Add the sausages back into the pot, covering everything with the broth.
Bring to a boil, then reduce heat and simmer for 1 hour, or until the vegetables are tender and the flavors have melded.
Garnish with fresh parsley and serve hot.