Place a medium sized over medium-high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the sausage and cook them a few minutes until they become a browned then remove the sausage from the pan with a slotted spoon, and set aside.

In the same pot, add in the butter, and allow it to melt then add in the sliced onions and cook those in the butter and sausage drippings until a rich, golden brown, about 5-7 minutes. Next, add in the garlic, plus a pinch of salt to your liking, the cracked black pepper and the paprika, and stir to combine with the onions, cook just until the garlic becomes aromatic.

Next, add in the potatoes, and fold them into the onions/garlic to coat them well, then add in the chicken stock and stir to combine, then push the potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly, cover the pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice. Uncover the pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

When the potatoes are tender, add in the sausage and parsley and gently mix together, add a drizzle of olive oil and season with additional salt and pepper if desired. Cook on a low simmer until heated through, serve with bread.