German Potato Salad With Knockwurst
|Salad/New potatoes||2 1⁄2 Pound (1134 Gram)|
|Mild onion||1 Small|
|Parsley sprigs||8 , stems removed|
|Knockwurst||1 1⁄2 Pound (681 Gram)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||15 Milliliter (1 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Celery seed||1 Teaspoon (5 Milliliter)|
|Dry mustard||1 Teaspoon (5 Milliliter)|
|Paprika||1⁄4 Teaspoon (1 Milliliter)|
|Pepper||1⁄8 Teaspoon (0.5 Milliliter)|
|Chicken broth||250 Milliliter (1 Cup)|
|Vinegar||125 Milliliter (1 Cup)|
Cook potatoes with skins on.
Peel when cool enough to handle; chill.
Meanwhile, assemble Salad Maker with Thin Slicer Disc.
Process celery then onion; set aside.
Change disc to Thick or Chunky Slicer Disc and process potatoes; set aside.
Put parsley into "Mini-Blend" container and process 5 cycles at BLEND to chop parsley; set aside.
Remove and discard sausage casing; cut sausage into 1/4-inch (0.6 cm) slices.
Put oil and knockwurst into a large skillet over medium heat; stir until lightly browned.
Remove sausage with slotted spoon; set aside.
Mix sugar, flour, salt, celery seed, dry mustard, paprika, and pepper; stir into drippings in skillet.
Stir in broth and vinegar.
Cook, stirring until dressing boils and thickens.
Add potatoes, knockwurst, onion, celery, and 2 tablespoons (30 ml) chopped parsley to sauce; gently stir to coat pieces and heat thoroughly.
Put into serving dish and sprinkle with remaining parsley.