Black

1/3-inch slices 1/3 c Cider vinegar

2 tb Vegetable oil

2 tb Water

1/4 ts Pepper

1 c Diced tart red apples

1 lb Light Polish sausage

1/3 inch thick 10 oz Sauerkraut; rinsed

-- and thoroughly drained 1/4 c Sliced green onions

1/4 c Chopped parsley

2-quart saucepan over medium heat, cook potatoes, covered, in

2 inches boiling water until tender, about 12 minutes; drain. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples. In large nonstick skillet over medium heat, toss and brown sausage

10 minutes. Remove with slotted spoon. Drain on paper towels. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.