One Pan Sausage and Cabbage

• 1/2 lb. Lake Geneva Country Meats bacon
• 1 1/2 lbs. Lake Geneva Country Meats fresh polish sausage
• 1 medium onion sliced
• 1 head of cabbage, quartered
• 4 baking potatoes peeled and quartered 
• ½ cup chicken stock

Fry bacon in pan until crisp.  Drain off ½ of fat. Add sliced onions and sauté until opaque.   In another large deep pan, place quartered cabbage, quartered potatoes and links of fresh polish sausage.  Pour entire pan of bacon, onions, and drippings over top of cabbage, potatoes and sausage, add ½  cup of chicken stock. Place in 350-degree oven, covered, for one hour.