German-Style Beef Sausage Baked Potatoes

Name: German-Style Beef Sausage Baked Potatoes
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: German-Style Beef Sausage; bacon; cabbage; cider vinegar; Creamy Mustard Sauce; russet (baking) potatoes

A simple baked potato turns into an Oktoberfest dish when layered with German-style beef sausage, warm kraut and a creamy mustard sauce.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 6

Cook Mode

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

Creamy Mustard Sauce

1 recipe Creamy Mustard Sauce

4 hot baked medium russet potatoes

Preparation

Step 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.

Cooking 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.
Step 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.
Step 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.

Cooking 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.
Step 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.

Cooking Tip: You may substitute your favorite Dijon-mustard in place of Creamy Mustard Sauce.

Nutrition Information

431 Calories

0 %*

6g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

5 mg IRON

0 %DV

6.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 431 Calories; 117 Calories from fat; 13g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 87 mg Cholesterol; 512 mg Sodium; 45 g Total Carbohydrate; 5.8 g Dietary Fiber; 32 g Protein; 5 mg Iron; 9.2 mg NE Niacin; 1 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 6.7 mg Zinc; 20.9 mcg Selenium; 110.9 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.