1.Preheat oven 220°C/200°C fan-forced. Arrange vegetable slices in overlapping layers in a 12-cup casserole dish. Halve sausages lengthways, cut each half in two and tuck between vegetables. Season and sprinkle with paprika, parsley and thyme.
2.Pour over stock, wine or water, cover with a lid or foil and cook for 45 minutes, until potatoes are tender. Remove lid and cook for another 15 minutes until browned. Serve.
Kielbasa is Polish for ‘sausage’, as well as the name of a smoked sausage made from beef and pork then seasoned with garlic and spices. Kransky, frankfurts and knackwurst can also be slow-cooked in this way.