Preheat the oven to 180°C (approximately 350°F). Slice the kabanossi. Peel and grate the onions. Peel and finely grate the potatoes. Drain the liquid.
Heat 3-4 tablespoons of rapeseed oil in a roasting pan. Saute the kabanossi and onions until the onions are translucent. Add the potatoes and parsley. Season well with salt, pepper and nutmeg. Spread the potato mixture in a roasting pan and smooth. Sprinkle with the remaining oil over the top. Cook for about 50 minutes, until golden brown. Garnish with parsley and serve hot.