Using fork, prick potatoes all over. Microwave on high, turning once, until tender, 6 to 8 minutes. Let cool enough to handle. Peel potatoes; coarsely chop potato flesh.
While potatoes are cooking, in Dutch oven or large heavy-bottomed saucepan, heat half of the olive oil over medium- high heat; cook sausage, stirring occasionally, until browned all over, about 2 minutes. Scrape into bowl. Set aside.
In same pan, heat remaining oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add sauerkraut, cloves, bay leaf, allspice, pepper and salt; cook, stirring, until fragrant, about 30 seconds.
Stir in sausage and wine; bring to boil. Reduce heat and simmer, stirring occasionally, until almost no liquid remains, 8 to 10 minutes. Add potatoes, apple and mustard; cook, stirring occasionally, until apple is warmed through, about 2 minutes. Discard cloves and bay leaf. Stir in parsley.
Makes 4 to 6 servings.