Prep the sausage and vegetables. Slice the rope sausage into thick coins, about 1/2 inch. Keep the onion and pepper in wide slices so they hold up in the pan. Halve small potatoes; if using large potatoes, dice them into 1-inch chunks for even cooking.

Par-cook the potatoes. For the best texture, microwave the potato pieces with a splash of water in a covered bowl for 4–5 minutes, or simmer them in salted water for 6–8 minutes until just tender. Drain and pat dry. This step ensures crisp edges later.

Brown the sausage. Heat 1 tablespoon oil in a large, heavy skillet over medium-high. Add the sausage in a single layer. Cook 3–4 minutes per side until well-browned. Remove to a plate, leaving the drippings in the pan.

Crisp the potatoes. Add the remaining oil to the skillet if needed. Add the potatoes, season with salt and pepper, and cook undisturbed for 3–4 minutes to develop a crust. Toss and cook another 3–4 minutes until golden and crisp on multiple sides.

Soften the vegetables. Push the potatoes to the edges. Add onion and pepper to the center. Season with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until the onion is translucent and the pepper softens. Stir in the garlic, paprika, thyme, and red pepper flakes. Cook 30 seconds until fragrant.

Deglaze and simmer. Pour in the broth and vinegar. Scrape up the browned bits from the pan. Return the sausage and any juices to the skillet. Toss everything together and let it simmer 2–3 minutes until the liquid reduces to a glossy coating.

Finish and serve. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley. Serve hot, straight from the pan, with warm crusty bread or a simple green salad on the side.