Heat the oil in a frying pan. Fry the sausage for about 4 minutes. Wash potatoes thoroughly and cut into quarters. Remove the sausage and fry the potatoes in the frying fat for approx. 20 minutes while turning.
Peel and chop the garlic. Wash the pimientos and cut into rings. Mix sour cream, 1⁄2 TL paprika and 1 Msp. cumin. Season with salt. Wash lemon hot and dry, grate peel thinly, halve fruit and squeeze 1 half. Cut olives into rings. Mix capers, olives and lemon rubbing.
Add chorizo and pimientos to the potatoes and fry for 2-3 minutes. Season with lemon juice, salt and pepper. Wash the parsley and chop the leaves. Sprinkle the pan with olive mixture and parsley. Eat dip with it.