Directions:
- Cook potatoes just until tender; drain when cool. Peel and slice potatoes and set aside.
- In a large skillet, cook sausages until no longer pink.
- Remove and cut in to 1/4-inch slices; set aside.
- Add butter sugar, salt, mustard, and celery seed to the skillet; cook and stir over medium heat until the mixture is hot and bubbly.
- Gradually add broth and vinegar and bring to a boil; cook and stir until thickened.
- Gently stir in onions, celery, parsley, potatoes and sausage; heat through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.86 Kcal (1255 kJ) | ||
| Calories from fat | 93.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 16% | |
|---|---|---|---|
| Cholesterol | 28.26mg | 9% | |
| Sodium | 692.91mg | 29% | |
| Potassium | 1233.59mg | 26% | |
| Total Carbs | 43.08g | 14% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 9.1g | 18% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 2.9mg | 16% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 92.37 Kcal (387 kJ) | ||
| Calories from fat | 28.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 16% | |
|---|---|---|---|
| Cholesterol | 8.7mg | 9% | |
| Sodium | 213.45mg | 29% | |
| Potassium | 380.01mg | 26% | |
| Total Carbs | 13.27g | 14% | |
| Sugars | 1.36g | 18% | |
| Dietary Fiber | 1.61g | 21% | |
| Protein | 2.8g | 18% | |
| Vitamin C | 8.5mg | 46% | |
| Iron | 0.9mg | 16% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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