A delightful twist on a classic German-inspired dish, combining hearty potatoes and savory sausage in a tangy sauce.
Boil the potatoes in a medium saucepan until tender, about 20-25 minutes. Drain and let cool slightly before slicing.
Cut the potatoes into even slices for consistent cooking.
In the same saucepan, melt the butter over medium heat, then sauté the onion until soft and translucent, about 5 minutes.
Stir frequently to prevent the onion from burning.
Stir in the flour, sugar, dry mustard, salt, and pepper, cooking for 1 minute to form a roux.
Cook the roux just until it starts to bubble, but don't let it brown.
Gradually add the vinegar and broth, stirring constantly until the sauce thickens, about 3-4 minutes.
Add the liquid slowly to avoid lumps in the sauce.
Slice the sausage and add it to the potatoes in a large mixing bowl.
Cut the sausage into bite-sized pieces for easier serving.
Pour the sauce over the potatoes and sausage, tossing gently to coat evenly.
Mix gently to avoid breaking the potato slices.
Sprinkle with parsley and serve warm.
Use fresh parsley for the best flavor and presentation.
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