1. Start by preparing the veggies. Wash and dry the potatoes, then cut them into bite-size pieces. Peel the onion and garlic. Cut the onions into thin wedges and finely dice the garlic. Cut the leek into rings, rinse it thoroughly to remove any dirt and sand between the layers, and then let it drain. Remove the seeds from the bell peppers and cut them into bite-size pieces. Finally, slice the Kraków sausage and set everything aside to have it ready when cooking.

2. Add some oil to a large Dutch oven* and heat it up. Add the potato pieces and fry them for about 5 minutes until nicely browned here and there. Next, add the water, reduce the heat lightly and let the potatoes cook for about 6-8 minutes. The water in the pot should have evaporated completely – if necessary, cook the potatoes a bit longer until the water is completely gone. Take the potatoes out and set them aside.

3. Add some more oil and briefly fry the sausage pieces – you want them to brown from all sides (but not burn). Take them out and set them aside with the potatoes.

4. Add some more oil if needed, then add the onion and sauté them briefly. Next, add the garlic and leek and sauté as well for about 2 minutes. As soon as the onion and leek are softer, add the bell pepper pieces. Season with dried oregano, paprika powder, chili powder, salt, and pepper, and let everything cook for another 4-5 minutes, stirring often. Finally, return the potatoes and sausages to the pot, mix well, and let everything warm up for a moment. Season with more salt and pepper if required, and then serve with some bread, for example.