Directions

1. In a medium to large sauce pot, heat the oil on medium heat and add the sausage. Start to brown the sausage and break into small pieces using a wooden spoon or something similar. Add the bacon and continue to cook, rendering the bacon fat.
2. Add the onions, celery, and garlic and sweat until the onions are translucent.
3. Tie the herbs (bay leaves, thyme, and rosemary) together with some cotton butcher’s twine. (If you don’t have any, just toss in the herbs and fish them out later.) Note: You can also buy the herbs as "poultry roasting herbs" in store.