(1) Add sliced Polish sausage to your potato salad.

(2) Grill your Polish sausage (a lot of the fat drips out this way), and brush with Hickory Smoke mixed in water, or BBQ sauce before removing from the grill.

(3) My grandmother used to make the same dish for my grandfather every day.
In a skillet, fry 1 or 2 slices bacon. Remove bacon, but do not drain the grease. Slice cabbage (as for slaw) or add 1 jar kraut (drained, rinsed well) and add 2 Tbsp apple juice concentrate to it. (The apple juice is my addition to cut the acid taste from cabbage.) Add potatoes (scrubbed, diced, skins on; amt. depending on # of people). Cover and let simmer on med-low heat til potatoes are cooked; add a little water if necessary, but the cabbage generally provides enough. Cut Polish sausage into 2" lengths and add to pan. Crumble bacon and add to pan. Cook til sausage is heated. Serve.