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Add a photoServings: 4
Ingredients
- 4 lrg Potatoes
- 1 x Onion -- sliced
- 1 tsp Salt Water
- 4 slc Bacon -- diced
- 2 Tbsp. Flour
- 2 Tbsp. Sugar
- 1 tsp Dry mustard
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/3 c. Vinegar
- 2/3 c. Water
- 1/2 tsp Celery seed
- 4 x Knockwurst links
- 1 Tbsp. Parsley -- finely minced
Directions
- Peel and slice potatoes. Combine with onion in slow-cooking pot. Sprinkle with 1 teaspoon salt. Cover with water. Cover and cook on low for 5 to 6 hrs or possibly on high for 2 to 3 hrs. Remove from pot; drain thoroughly and return to pot. In the meantime, cook bacon in skillet. Stir in flour, sugar, mustard, 1 teaspoon salt, and pepper; mix well. Add in vinegar, 2/3 c. water, and celery seeds. Cook several min or possibly till thickened. Pour over cooked liquid removed potatoes in slow-cooking pot. Top with knockwurst.
- Turn control to high. cover and cook on high for 30 to 40 min or possibly till mix is warm. Sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 291 | 48% |
| Total Fat 32.35g | 40% |
| Saturated Fat 11.4g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1492mg | 62% |
| Potassium 1429mg | 41% |
| Total Carbs 62.97g | 17% |
| Dietary Fiber 6.8g | 23% |
| Sugars 9.69g | 6% |
| Protein 17.35g | 28% |
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