HOT GERMAN "POTATO" SALAD
16 ounces frozen cauliflower
4 pieces bacon, chopped
1 small onion, chopped, 2 1/2 ounces
2 tablespoons granular Splenda or equivalent liquid Splenda
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/4 teaspoon xanthan gum
1/4 cup water
1/4 cup vinegar
1 tablespoon fresh parsley, chopped
5 smoked sausages or Kosher hot dogs *
In a 4-quart Dutch oven, cook the cauliflower as directed on the package 4 minutes; drain well in a colander and set aside. Don't overcook the cauliflower because it will be cooked more later. In the same Dutch oven, fry the bacon and onion until the bacon is completely cooked and the onion has started to brown. It's alright if there is browned stuff on the bottom of the pan, just don't let it burn. Do not drain the bacon grease.
Meanwhile, mix all of the dry ingredients in a little bowl. When the bacon and onions are done, stir the dry ingredients into them and mix well. Add the water and vinegar; bring to a boil. Cook and stir over medium-high heat until thickened, scraping up the browned bits from the bottom of the pan. Add the sausages or hot dogs and turn the heat to the lowest setting. Cover and simmer 20 minutes.
With tongs, remove the sausages from the pot and place in a serving bowl temporarily. Add the cauliflower to the sauce in the pot and stir until well coated. Add the parsley and mix into cauliflower. Return the sausages to pot; cover and simmer about 20 minutes or until the cauliflower is hot.
Makes 5 servings
Do not freeze
* Because of the varying carb content of sausages and hot dogs, they are not included in the carb counts below. Simply add the counts for yours to the counts for the salad.
Per Serving: 63 Calories; 3g Fat; 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
This was adapted from a German potato salad recipe that I made years ago. I think it tastes at least as good as the high carb version.