Step 1

Heat 1 tablespoon of oil in a large deep skillet. Once the oil is hot, add in the smoked sausage medallions, and brown them for a few minutes until they become a deep brown color. Remove the sausage from the pan and set aside.

Step 2

To the same pan  add in the butter, and allow it to melt; add in the onions, and caramelize those in the butter and sausage drippings, about 5-7 minutes. Now add in the garlic, a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions. Saute for two more minutes.

Step 3

Next, add in the sliced potatoes, chicken stock and parsley, and stir to combine. Cover the pan with a lid that and simmer on medium-low heat for about 15 minutes. Then, uncover and allow the potatoes to continue to simmer for 10  more minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Step 4

Finally add the smoked sausage back into the pan, and add a couple more pinches of salt and pepper, if necessary. Serve hot