Peel, wash and dice potatoes - cut them into approx. 3/4 inch (2 cm) cubes, then store them in water to prevent from browning.
Finely chop an onion. If possible, peel your sausage, cut in half lengthwise, then cut into approx. 2/5 inch (1 cm) pieces.
Heat oil or lard in a medium-size pan.
Add chopped onions. Cook over high heat for about 3-4 minutes, stirring occasionally, until they become translucent.
Add sausage. Continue sautéing for 3-4 minutes over a high flame, stirring occasionally. Let your sausages release their fat.
Add potatoes. Don't add water at this point yet.
Mix thoroughly. Cook over high flame, stirring occasionally, for 3-4 minutes. Add salt and pepper to taste.
Add just enough water to cover the potatoes. You'll need approximately 2 cups (450-500 ml).
Bring it to a boil over a high flame. Turn the heat down once it's boiling to medium heat.
Cook for about 15-20 minutes, stirring occasionally. Your potato paprikash is ready when the potatoes become soft and they start falling apart while stirring. Cook for another 5 minutes, stirring once in a while, so the scraped off potatoes thicken the sauce.
Potato paprikash is best served with fresh white bread. Sour cream and pickles also go well with it.