German Potato Salad With Knockwurst Recipe
Ingredients
| Potatoes | 2 1/2 Pound | |
| Stalk celery | 1 | |
| 1 small mild onion | ||
| 8 sprigs parsley, stems removed | ||
| Knockwurst | 1 1/2 Pound | |
| Vegetable oil | 1 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Celery seed | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Vinegar | 1/2 Cup (16 tbs) | |
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.
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.
Chef
