Prep the sausage. Remove from refrigerator and let sit at room temperature for 10 minutes. Pat dry with paper towels — this helps it brown instead of steam.
Heat the fat. Place a large skillet over medium-high heat. Add butter and olive oil together (the olive oil prevents the butter from burning). Once the butter foams and the oil shimmers, add the sliced sausage in a single layer.
Cook undisturbed for 3-4 minutes. Let the sausage develop a deep golden crust on one side before turning. The edges should be crisp and the interior still firm — this is what gives you that satisfying bite.
Add seasonings and garlic. Sprinkle paprika, salt, pepper, and cayenne evenly over the sausage. Stir gently to distribute seasonings. Add minced garlic and cook 1 more minute until fragrant but not browned (garlic burns fast).
Finish cooking. Reduce heat to medium-low and continue cooking for another 3-4 minutes, turning pieces occasionally, until internal temperature reaches 160°F and sausage is cooked through with no pink in the center.
Rest and serve. Remove from pan and let rest 2 minutes before serving. Garnish with fresh parsley if desired.
