Heat bacon grease in a wide skillet over medium heat and brown the sausage slices until they're crisp around the edges. Use a slotted spoon to remove the sausage and set it aside.

In the same skillet, add the sliced onions and sauté for about 3 minutes, adding more oil if needed.

Pour in the chicken broth, water, garlic powder, salt, pepper, and paprika, stirring well.

Cut the potatoes in half lengthwise and then into thick slices, about 1/2 inch thick. Add the potatoes to the skillet and bring the mixture to a boil.

Once boiling, reduce the heat to medium and cook, uncovered, for 15 minutes, stirring occasionally.

Stir in the browned sausage and butter, then reduce the heat to low. Continue cooking, uncovered, for another 10 minutes or until the potatoes are tender.