German Kielbasa And Potatoes - cooking recipe

Ingredients

8 medium potatoes
8 -10 slices thick-cut bacon
2 medium yellow onions
1 1/2 lbs kielbasa or 1 1/2 lbs smoked sausage
1/3 cup chicken stock
2/3 cup apple cider vinegar
1/2 teaspoon German mustard
1 teaspoon kosher salt (or to taste)
1 teaspoon brown sugar (or to taste)
1/4 teaspoon paprika
1 teaspoon chopped fresh parsley, for garnish

Preparation

Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan.
Cook at a medium boil till barely tender, 15 to 18 minutes.
Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper.
You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed).
Saute the onions in the dripping over medium-low heat until golden.
Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine).
Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings.
Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly.
Cut sausage into 1-2 inch slices and briefly saute in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly.
Add sausage slices to skillet and turn gently to coat evenly.
Chop bacon to desired size (not too small) and add to skillet.
Sprinkle with fresh parsley and serve hot or warm.