Place a large frying pan with a lid over medium-high heat and add the olive oil. Once the oil is up to temperature, add the sliced sausage and sauté for 3-4 minutes until it develops some nice colour. Remove the sausage from the pan and set aside.

Return the pan to the heat and add the diced onion and sliced capsicum. Add a pinch of salt and sauté for 3-4 minutes until they start developing some colour.

Add the thyme leaves, a few good cracks of black pepper, garlic, and potatoes. Stir through before adding the chicken stock. Cover the pan with the lid and steam the potatoes for 20-25 minutes until they are almost cooked.

Add the sausage back to the pan and stir through lightly. Leave the lid off for the stock to reduce to a nice sauce consistency.

Once the sauce has reduced to a nice consistency and the potatoes are fully cooked, remove from the heat and garnish with some chopped parsley.