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Cook unpeeled potatoes in boiling
salted water for 15-20 minutes or until almost tender. Peel
and cut into thick slices.
In large skillet, partially cook bacon. Add onion, celery and
pickles. Cook until onion and celery are tender, stirring
often.
Stir in potatoes, knockwurst,
pickle liquid, sugar, caraway seed, dry mustard and salt.
Cover and simmer until potatoes are tender and knockwurst is heated
through, turning occasionally with a spatula.
Serve from skillet or transfer
to serving platter. Slice knockwurst before serving.
Sprinkle with parsley. Serves 4. |
