| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | German | Vegetables | 4 | Servings |
INGREDIENTS
| 4 | lg | Potatoes |
| 1 | Onion — sliced | |
| 1 | ts | Salt |
| Water | ||
| 4 | sl | Bacon — diced |
| 2 | tb | Flour |
| 2 | tb | Sugar |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Vinegar |
| 2/3 | c | Water |
| 1/2 | ts | Celery seed |
| 4 | Knockwurst links | |
| 1 | tb | Parsley — finely chopped |
INSTRUCTIONS
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, 2/3 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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