Hot Potato Salad with Sausage

Yield 6-8 servings

8-10 small red potatoes
3-4 precooked sausage(Adells)
2 T. butter
5 t. sugar
4 t. flour
1 t. salt
1 t. ground mustard
1/2 t. clerey seed (apparently has amazing healing qualities--who knew!)
3/4 C. chicken broth
1/3 C. cider ot white wine vinegar
1 smal red onion, sliced thin
1/4 C. minced parsely


Cook potatoes just until tender; drain. When cool, peel and slice potatoes; set aside. In a saucepan melt butter; add sugar, flour, salt, mustard and celery seed to the skillet. Cook and stir over medium heat until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Gently stir in the onion, parsley, potatoes and sausage; heat through.

Serve with crusty bread (or crusty friends) and beer!