Peal the potatoes, rinse them and place in a saucepan. Add 2 litres of cold water and a soupspoon of salt. Cook for 15 minutes. The potatoes should still be firm at the end of this time. Remove and drain the potaoes. Let them cool slightly and then cut into slices. Place the slices in the bottom of a cocotte. Salt and pepper to taste and sprinkle with origano. Cover with fresh cream. Cover with a lid and simmer over a low heat for about 20 minutes.
Remove the lid and let the potatoes brown in the melted cream.

As soon as the potatoes have been put on to cook with the cream, put the sausages in a saucepan and roll them in the fat that they release. Prick them in several places to avoid them exploding. Cover with water and cook, uncovered for about 20 minutes until the water has evaporated.
Brown them in the remaining fat, turning gently so that they are uniformly browned.

Place the potatoes around the sausages and serve directly in the saucepan. Accompany the dish with a green salade.