Preparation Steps

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Place a large, deep, non-stick pan over medium-high heat, and add about 1 tablespoon of olive oil. Once the oil is hot, add the smoked sausage medallions, and caramelize them for a few minutes until deep brown. Remove and set aside.
• Add butter and another tablespoon of olive oil to the pan, allow to melt together. Add sliced onions, and caramelize until a rich, golden-brown, about 8 to 10 minutes.
• Add garlic, a couple pinches of salt, freshly cracked black pepper, paprika, and smoked paprika, and stir to combine with the onions. Sauté until garlic becomes aromatic.
• Add sliced potatoes and fold them into the caramelized onions/garlic to coat well. Add chicken stock, stir to combine, then push potatoes down into the stock/onion mixture.
• Cover with a lid set askew to allow steam to escape, and simmer on medium-low for about 15 minutes, stirring gently once or twice.
• Uncover and allow to simmer for another 10 minutes, until tender and sauce thickened, stirring once or twice.
• Add caramelized smoked sausage back, as well as parsley, and gently fold in to incorporate. Drizzle with olive oil and add more salt and pepper if necessary.
• Serve with warm, crusty bread if desired.