Ingredients:
- 4 large potatoes
- 1 onion, sliced
- 1 tsp salt
- Water
- 4 slices of bacon, diced
- 2 Tbsp flour
- 2 Tbsp sugar
- 1 tsp dry mustard
- 1 tsp salt
- ¼ tsp pepper
- ¼ cup vinegar
- ½ tsp celery seeds
- 4 knockwurst links
- 1 Tbsp finely chopped parsley
Directions:
- Peel and slice potatoes.
- Combine with onion in slow cooking pot, then sprinkle with 1 tsp salt and 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 thorougly and return to the pot.
- Cook the bacon in a skillet; then stir in flour, sugar, mustard, 1 tsp salt, and pepper, and mix well.
- Add the vinegar, 1/4 cup water, and celery seeds.
- Cook several minutes or until thickened.
- Pour over cooked drained potatoes and top with knockwurst.
- Turn the control to high, cover and cook for an additional 30 to 40 minutes or until mixture is hot.
- Sprinkle with parsley and serve.
Makes 4 servings.
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