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