Add olive oil to a large nonstick pan over medium-high heat. Once the oil is hot, add the smoked sausage medallions and sauté, stirring occasionally, for 5 minutes, until golden-brown. Remove the sausage from the pan with a slotted spoon and set aside.
To the same pan add in the butter and allow it to melt. Add in the sliced onions and caramelize in the butter and sausage drippings until golden-brown; about 7 minutes. Next, add in the garlic, salt, pepper, and the paprika. Stir to combine with onions and sauté for 1 minute.
Add in the chicken broth and stir to combine. Then add sliced potatoes, folding in with onions and broth. Cover the pan, bring to a boil, then lower heat to a simmer. Simmer for 15 minutes, stirring gently every 5 minutes.
Uncover the pan. Add and gently stir in sautéed sausage. Raise heat, if needed, to bring back to a simmer. Simmer, uncovered, for 5 more minutes to finish cooking potatoes and reduce sauce to thicken slightly. Add parsley and serve.
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