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Slice the smoked Polish sausage into 1cm-thick slices.
Heat 15 ml olive oil in a large frying pan over medium-high heat.
Fry the sausage, turning occasionally, until golden and crisp, about 5–7 minutes.
Transfer to a plate and set aside.
Add a further 15 ml olive oil to the pan, if needed.
Add the chopped onion, peppers and potato pieces to the pan.
Cook, stirring occasionally, until the onion has softened and the potatoes start to brown, about 10–12 minutes.
Stir in the garlic, smoked paprika, dried thyme, salt and black pepper, and cook for about 1 minute, or until fragrant.
Pour in the chicken stock, scraping any browned bits from the bottom of the pan, then bring to a simmer.
Return the sausage to the pan, stir to combine, reduce the heat to medium-low and cover with a lid.
Simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
If the mixture is too runny, uncover and cook for a few minutes more to reduce.
Taste and adjust the seasoning before serving.