1/2 lb. tiny new potatoes
2 tbsp. water
2 slices bacon, cut into 1/2 inch pieces
2 stalks celery, bias-sliced into 1/2 inch pieces
2 tbsp. onion, chopped
1 1/2 tsp. flour
1 1/2 tsp. sugar
1/4 tsp. celery seed
Dash of pepper
1/4 c. water
2 tbsp. vinegar
1 hard-cooked egg, sliced
2 (4 inch) links knackwurst or Polish sausage, fully cooked

Peel a strip around center of each potato. Place potatoes in a circle in a 7 inch pie plate; sprinkle with 2 tablespoons water. Cook covered on 100% (High) power for 3 to 4 minutes or until potatoes are tender, rotating the pie plate a half turn once. Drain. Let potatoes stand covered.

For dressing, in a 4-cup measure cook bacon, loosely covered, on High 1 to 1 1/2 minutes or until nearly done. Add celery and onion to bacon and cook, covered, on high for 1 1/2 to 2 minutes or until celery and onion are tender, stirring once. Stir in flour, sugar, celery seed, and dash of pepper. Add 1/4 cup water and vinegar; mix well.

Cook uncovered on High for 1 1/2 to 2 minutes or until thickened and bubbly, stirring each minute until mixture starts to thicken, then stirring every 30 seconds. Toss together dressing, potatoes, and egg; spoon into center of the pie plate. Cut deep slits 1 inch apart in each sausage, cutting to, but not through, the opposite side. Place sausages on a microwave-safe plate or a shallow baking dish. Cook uncovered, on High for 1 minutes or until sausages are hot. Drain and carefully place sausage links, with the cut edges of the sausage to the outside, around the outer edge of the potato mixture. Cook uncovered, on High 1 to 2 minutes or until heated through. Serves 2.