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German Potato Salad With Knockwurst

Holidaycooking's picture
Ingredients
  Salad/New potatoes 2 1⁄2 Pound (1134 Gram)
  Stalk celery 1
  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)
Directions

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.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Ingredient: 
Vegetable

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