Ingredients
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4 -5 large red potatoes
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3 slices bacon, chopped
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1 small onion, finely chopped
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1 tablespoon all-purpose flour
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1 tablespoon sugar
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1 teaspoon dry mustard
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup white wine vinegar
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1/2 cup beef broth
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1/2 teaspoon celery seed
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4 knockwurst or 4 bratwursts
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2 tablespoons parsley, chopped
Instructions
- Cover potatoes with water in a medium saucepan. Bring to boil; simmer until tender, 25 to 30 minutes. Drain, cool slightly, and cut into slices. Place slices into a large heatproof bowl.
- Fry the bacon in a medium saucepan over medium heat until almost crisp. Add the onion and cook until translucent, 5 to 10 minutes. Mix in the flour, sugar, mustard, salt and pepper. Stir in the vinegar, broth, and celery seeds. Cook, stirring often, until thickened.
- Meanwhile, heat the knockwurst according to package directions; cut each into 6 to 8 diagonal slices. Add the knockwurst to the potatoes. Pour the sauce over and toss to coat. Sprinkle with the parsley and serve warm.