© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 lbs small whole red potatoes (or other waxy potato), scrubbed clean
1 tbsp vegetable oil
1 c chopped onions
1 tbsp sugar
1/2 tsp celery seed
1 tsp dry mustard
1/4 tsp each salt and black pepper
2/3 c cold water
1/3 c cider vinegar
8 oz TURKEY KIELBASA, split lengthwise
2 tbsp chopped fresh chives
Cover potatoes in a large saucepan with cold water. Bring to a boil. Reduce heat and simmer, covered, for about 25-30 minutes or just until tender. Drain well and cool slightly. Leaving peel on, cut potatoes into 1/4-inch slices. Set aside.
Meanwhile, heat 1 tablespoon oil in heavy skillet and add onions to pan. Cook until onions are soft. Blend in sugar, all seasonings, water and vinegar and cook over low heat just until mixture is bubbly.
Grill sausage halves over direct medium heat until lightly brown and heated through.
Remove from grill and cut, on the diagonal, into 1/4-inch pieces.
Stir potatoes and sausage into onion mixture and gently stir to coat all. Cook over low heat until mixture is warm.
Transfer to heat proof serving dish. Garnish with chives. Serve hot.