Creamy Mustard Sauce
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.
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.
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.
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 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.