Preparation Steps

• In a dutch oven or large stock pot, heat the bacon fat or olive oil over medium high heat.
• Add in the sausage, cook until nicely browned on both sides then remove and set aside.
• Lower the burner to low and add the butter.
• Add the onions and stir to coat with the fat and then let sit, stir every so often until the onions are browned and nicely caramelized.
• Add in the garlic, salt, pepper and paprika, toss to coat the onions.
• Add the potatoes, tossing with the onion mixture until nicely coated then pour in the chicken stock. The potatoes should just barely be covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered but with lid slightly to the side so the steam can escape, simmer for about 15 minutes, stirring every so often.
• Remove the lid and continue simmering about 15 - 20 minutes more, until the potatoes are nice and soft, make sure to still stir them a couple times during this simmering.
• Once they are soft, toss the sausage back in, sprinkle some parsley over the top, and serve with a warm crusty loaf of bread, and enjoy your cozy, warm meal.