For the potato goulash, boil all the potatoes, except for a small one, in a pot of water for 20 minutes. They must not be completely soft yet. Quench them. Then peel and divide into bite-sized pieces.
Cut the onion into small cubes and fry in oil, also chop the parsley root and add. When the onion is light brown, add paradeis pulp, fry a little, stir in goulash spices and immediately pour 1/2 liter of water.
Add potato pieces, cut sausages into rings and add them as well. Grate raw potatoes into it, which will make it creamy.
Let the potato goulash simmer for about 10 minutes, season with salt and pepper and possibly goulash spice.