1 3/4 lb. scrubbed potatoes
1 c. beef stock
3 bacon slices, diced
1 lg. red pepper, seeded, and cut into strips
2 tbsp. chopped parsley
1/2 lb. bulk pork sausage
3 tbsp. vegetable oil
2 onions, diced
1/8 tsp. hot paprika
Salt and freshly ground white pepper

Cook unpeeled potatoes in boiling salted water until tender. Drain potatoes. Cool, peel and slice, set aside.

Shape sausage into small balls. Pour stock into a small saucepan, bring to a boil. Add sausage balls to boiling stock. Reduce heat to very low, cover, and simmer 10 minutes. Remove from heat and keep warm. Skim off fat. Heat oil in a skillet and add bacon. Cook until crisp.

Remove from pan and add onion and bell pepper to drippings, brown quickly over high heat. Stir in potatoes and paprika. Cook, stirring until potatoes are browned. Reduce heat. Stir in remaining stock and heat through. Season with salt and pepper to taste. To serve, sprinkle with parsley.