German Potato Salad With Sausage
|Bacon strips||8 , diced|
|Onion||1 Large, chopped|
|Smoked polish sausage||1 Pound, halved and cut into 1/2-inch slices|
|Red potatoes||2 Pound, cut into chunks (Medium sized)|
|Condensed cream of potato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Sauerkraut||1 Cup (16 tbs), rinsed and well drained|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Coarsely ground pepper||1⁄2 Teaspoon|
In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels.
In the drippings, saute the onion for 1 minute.
Add sausage; cook until lightly browned.
Add potatoes; cook 2 minutes longer.
Drain; transfer sausage mixture to a 3-qt. slow cooker.
In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper.
Pour over the sausage mixture.
Sprinkle with bacon.
Cover and cook on low for 6-7 hours or until potatoes are tender.