Ingredients for Hot German Potatoes And Knockwurst
- 2 lbs Red Potatoes
- 6 slices Bacon, diced
- 1 large Onion, chopped
- 2 tablespoons All Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Dry Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup White Wine Vinegar
- 1/2 cup Beef Broth
- 1/2 teaspoon Celery Seed
- 1 lb Knockwurst
- 2 tablespoons fresh Parsley, chopped
- Water, enough to cover potatoes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Hot German Potatoes And Knockwurst? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Hot German Potatoes And Knockwurst
- Peel and cube the potatoes. Place in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
- While potatoes simmer, prepare the sauce: In a medium skillet, cook the diced bacon over medium heat until almost crisp. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the skillet.
- Add the chopped onion to the skillet and cook until translucent, about 5 minutes.
- Stir in the flour, sugar, mustard, salt, and pepper. Cook for 1 minute, stirring constantly.
- Gradually whisk in the vinegar and broth, then add the celery seeds. Bring to a simmer, stirring frequently, until the sauce has thickened (about 5 minutes).
- Drain the cooked potatoes and let them cool slightly. Cut into 1/2-inch slices.
- Meanwhile, heat the knockwurst according to package directions. Once heated, slice each sausage into 6-8 diagonal pieces.
- Add the cooked potatoes and sliced knockwurst to the sauce in the skillet. Toss gently to coat.
- Stir in the reserved bacon.
- Sprinkle with fresh parsley and serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
34g
Fat
42g
Carbs
22g
