Set a large soup pot over medium-high heat and add 1 tablespoon of butter. When the butter is melted, add the sausage links and cook for 3-4 minutes, turning occasionally to brown each side. Remove the browned sausage and set aside.

Add the remaining 2 tablespoons of butter to the pot. When the butter is melted, add liquid smoke and sliced onions. Cook for 3 minutes, until the onions are softened, stirring occasionally. (It's okay for them to have some browned bits here and there.)

Add the garlic, thyme, and black pepper. Cook for an additional 30 seconds.

Pour in the beer and simmer for 3-5 minutes, stirring occasionally until it is reduced by half.

Add the cut potatoes and pour in the broth.

Bring to a simmer then place the whole sausages on top of the potatoes. Reduce to low heat and cover.

Simmer for 30 minutes, allowing the potatoes to absorb the savory broth while the sausages become infused with rich, slow-cooked flavors.

Uncover and continue cooking for an additional 30 minutes. Adjust seasoning to taste.

Ladle into serving bowls, garnish with chopped parsley, and serve hot.