Knockwurst with hot german potato salad

4 Servings

Ingredients

Quantity Ingredient
4 larges Potatoes
1 Onion -- sliced
1 teaspoon Salt
Water
4 slices Bacon -- diced
2 tablespoons Flour
2 tablespoons Sugar
1 teaspoon Dry mustard
1 teaspoon Salt
¼ teaspoon Pepper
⅓ cup Vinegar
⅔ cup Water
½ teaspoon Celery seed
4 Knockwurst links
1 tablespoon Parsley -- finely chopped

Directions

Peel and slice potatoes. Combine with onion in slow-cooking pot. Sprinkle with 1 tsp. salt. Cover with water. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Remove from pot; drain thoroughly and return to pot. In the meantime, cook bacon in skillet. Stir in flour, sugar, mustard, 1 tsp. salt, and pepper; mix well. Add vinegar, ⅔ cup water, and celery seeds. Cook several minutes or until thickened. Pour over cooked drained potatoes in slow-cooking pot. Top with knockwurst.

Turn control to high. cover and cook on high for 30 to 40 minutes or until mixture is hot. Sprinkle with parsley.

Recipe By :

From: Favorite Fruitcakes By Moira Hodg File

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