2 lbs. potatoes, cooked with skins, diced or sliced
1 lb. Eckridge sausage (ain't the same with anything else)
2 tbsp. oil
1 med. onion, chopped
1 green pepper, chopped into strips
1/3 c. red vinegar
1/3 c. bouillon
Salt and pepper
1 clove garlic, chopped
Parsley

Cook potatoes and set aside.

Slice sausage into small pieces. Cook sausage in oil until done. Remove from skillet and keep warm. In pan drippings saute onions and peppers and then remove them and mix with sausage. Set aside. Keep warm.

Now in remaining drippings in pan add vinegar, bouillon, salt and pepper, garlic. Deglaze pan and cook for about 1 minute. Put potato and sausage mixture in a serving dish and pour vinegar-bouillon mixture over. Toss and serve.