German Kielbasa and Potatoes
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 8 medium potatoes
- 8 -10 slices thick-cut bacon
- 2 medium yellow onions
- 1 1⁄2 lbs kielbasa or 1 1/2 lbs smoked sausage
- 1⁄3 cup chicken stock
- 2⁄3 cup apple cider vinegar
- 1⁄2 teaspoon German mustard
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon brown sugar (or to taste)
- 1⁄4 teaspoon paprika
- 1 teaspoon chopped fresh parsley, for garnish
directions
- Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan.
- Cook at a medium boil till barely tender, 15 to 18 minutes.
- Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper.
- You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed).
- Saute the onions in the dripping over medium-low heat until golden.
- Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine).
- Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings.
- Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly.
- Cut sausage into 1-2 inch slices and briefly sauté in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly.
- Add sausage slices to skillet and turn gently to coat evenly.
- Chop bacon to desired size (not too small) and add to skillet.
- Sprinkle with fresh parsley and serve hot or warm.
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RECIPE SUBMITTED BY
Lise in Indiana
Otterbein, IN
<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>