German-Style Beef Sausage Baked Potatoes
These baked russet potatoes are generously filled with a savory mix of crumbled U.S. beef sausage, crisp bacon, and sautéed cabbage infused with apple cider vinegar. Finished with a creamy mustard sauce made from chive and onion-flavored cream cheese and Dijon mustard, these stuffed potatoes offer a satisfying and deliciously balanced dish.
Featuring USA Beef, courtesy of Beef It’s What’s For Dinner.
Ingredients
| 1 | German-Style Beef Sausage | |
| 80 g | diced raw bacon | |
| 240 g | thinly sliced green cabbage | |
| 60 ml | apple cider vinegar | |
| 1 | large navel orange | |
| 4 | hot baked medium russet potatoes | |
For the German-Style Beef Sausage | ||
| 450 g | ground beef (93% lean or leaner) | |
| 60 ml | 2% reduced-fat milk | |
| 2 tsp | minced garlic | |
| 1 tsp | pepper | |
| 1/2 tsp | salt | |
| 1/4 tsp | ground allspice | |
| 1/4 tsp | ground coriander | |
For the Creamy Mustard Sauce: | ||
| 120 g | chive and onion flavored whipped cream cheese | |
| 120 g | reduced-fat sour cream | |
| 60 g | Dijon-style mustard | |
