1. Peel the potatoes and cut them into 2.5 cm (1 inch) chunks

2. Place in a pot of salted water and bring to a boil

3. Cook for 5 minutes until just beginning to soften, then drain and set aside

4. In a large, heavy-bottomed pot, fry the diced smoked bacon over medium heat until crisp

5. Remove with a slotted spoon and set aside, leaving the fat in the pot

6. Add the butter to the pot, then sauté the onion until soft and translucent, about 5 minutes

7. Stir in the garlic and cook for 1 minute until fragrant

8. Add the cherry tomatoes and cook for 2–3 minutes until they begin to soften and release juice

9. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits

10. Stir in the chili sauce and sambal oelek

11. Return the bacon to the pot, then add the sausages (whole or sliced, depending on type)

12. Add the parboiled potatoes and stir gently to combine

13. Pour in the heavy cream and stir until evenly incorporated

14. Season lightly with salt and pepper (be cautious—sausage and bacon add salt)

15. Bring to a gentle simmer, then reduce heat to low

16. Cover and cook for 20–25 minutes, stirring occasionally, until potatoes are tender and sausages are fully heated through

17. Taste and adjust seasoning with more pepper, salt, or sambal if needed

18. Serve hot, garnished generously with fresh parsley