Ingredients
8 to 10 small red potatoes2 uncooked bratwurst links1 fresh kielbasa or Polish sausage link2 tablespoons butter5 teaspoons sugar4 teaspoons all-purpose flour1 teaspoon salt1 teaspoon ground mustard1/2 teaspoon celery seed3/4 cup chicken broth1/3 cup white wine vinegar1 small red onion, sliced1/2 cup sliced celery1/4 cup minced fresh parsley
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender but firm, 15-20 minutes.
Meanwhile, in a large skillet, cook sausages over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside.
In the same skillet, melt butter over medium heat. Add sugar, flour, salt, mustard and celery seed. Cook and stir until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in onion, celery, parsley and sausage slices.
Drain potatoes. When cool enough to handle, peel and cut into 1/4-in. slices. Gently stir into sausage mixture. Heat through.
