- 1 tbsp Olive oil
- 14-16 oz smoked sausage sliced
- 2 tbsp butter
- 1 onion thinly sliced
- 3 garlic cloves minced or pressed through a garlic press
- Salt to taste
- 3/4 tsp freshly cracked black pepper
- 1 1/2 tsp paprika
- 1.5 to 2 lbs medium-size red skin potatoes peeled and sliced into 1/2-inch thick circles (about 2 3/4 pounds)
- 1 1/2 c. chicken stock
- 1/3 c. parsley chopped
Step 1: In a large deep skillet, heat a tbsp oil. Once hot, cook the smoked sausage medallion for a couple of minutes until deep brown. Transfer the cooked sausage into a bowl and set aside.
Step 2: Melt the butter in the same pan. Once the butter has melted, add the onions to the pan. Cook for about 5 to 7 minutes until the onions are caramelized in butter and sausage drippings.
Step 3: Stir in the garlic, salt, freshly cracked black pepper, and paprika. Continue to cook for another 2 minutes.
Step 4: Add in the sliced potatoes, chicken stock, and parsley. Stir well, then cover the pan. Allow the mixture to simmer for approximately 15 minutes over medium-low heat.
Step 5: Remove the cover and continue to simmer for another 10 minutes until the potatoes are tender and the sauce has thickened. Make sure to stir at least once or twice while cooking.
Step 6: Add in the smoked sausage and season according to taste.
Step 7: Enjoy hot!