By The Krautfather Soups, Salads & Stews
September 25, 2012
4 medium potatoes, cut into 1/2" slices
1/3 cup sugar
2 TB vegetable oil
2 TB water
1/4 tsp. ground black pepper
1 can (10 oz.) sauerkraut, rinsed and thoroughly drained
1/4 cup sliced green onions
1/4 cup chopped parsley
Salt to taste
1 cup diced tart apples
1 lb. light Polish sausage, sliced 1/2" thic
1In 2-quart saucepan over medium heat, cook potatoes, covered, in 2" boiling water until tender, about 12 minutes; drain.
2In large bowl whisk together vinegar, oil, water and pepper. Mix in apples.
3In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels.
4Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.
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