German-Style Beef Sausage Baked Potatoes

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• 35 min
• 4 SERVINGS
• 430 Cal
• 32 g Protein

Ingredients:

• 1 recipe German-Style Beef Sausage
• 1/3 cup diced raw bacon, about 1 slice
• 3 cups thinly sliced green cabbage
• 1/4 cup apple cider vinegar

• 1 recipe Creamy Mustard Sauce
• 4 hot baked medium russet potatoes

Cooking:

1. Prepare German-Style Beef Sausage.  Remove from skillet; keep warm.
   
   German-Style Beef Sausage:  Combine 1 pound Ground Beef (93% or leaner), 1/4 cup 2% reduced-fat milk, 2 teaspoons minced garlic, 1 teaspoon ground mace, 1 teaspoon pepper, 1/2 teaspoon salt, 1/4 teaspoon ground allspice and 1/4 teaspoon ground coriander in large bowl mixing lightly but thoroughly.   Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Cook bacon in same skillet over medium heat 5 to 7 minutes or until crisp. Add cabbage and vinegar; cook 5 to 7 minutes. Season with salt and pepper, as desired.  Keep warm.
3. Prepare Creamy Mustard Sauce. 
   
   Creamy Mustard Sauce:  Combine 1/2 cup chive and onion flavored whipped cream cheese, 1/2 cup reduced-fat sour cream and 1/4 cup Dijon-style mustard in small bowl.
Cook's Tip: Creamy Mustard Sauce recipe will make 1 cup of sauce.  Only 4 tablespoons are needed for this recipe.  Use more as desired.  This sauce may be made ahead of time.
4. Cut potatoes in half, lengthwise; open and fluff potatoes with fork.  Top each potato with 1 tablespoon sauce.  Divide sausage mixture evenly among potatoes.  Top with cabbage mixture.
Cook's Tip: You may substitute your favorite Dijon-mustard in place of Creamy Mustard Sauce.