Sausage Stuffed Pomme de Terre
Sausage Stuffed Pomme de Terre
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It makes great sense to put 100% grass-fed bison meat inside the apple of the earth. Golden roasted potatoes, with our Wild Idea Buffalo Breakfast Sausage and blue cheese make for a wonderful combination.
Ensure you purchase organic potatoes to avoid the harsh chemicals that are used in regular potato production. These savory and scrumptious, sausage stuffed potatoes are terrific for brunch or as hors d'oeuvres.
Makes 24 to 35 hors d'oeuvres, depending on the size of your potatoes, or choose larger potatoes for entrée size.
Ingredients
-
3 - tablespoons olive oil
- 1 – pound Wild Idea Buffalo Breakfast Sausage
- 6 – ounces blue cheese, crumbled
- 1 – teaspoon salt
- 1 – teaspoon black pepper
- 1 – pound organic baby golden or red potatoes
- ½ - teaspoon garlic salt
- ½ - teaspoon black pepper
- 4 – ounces sun-dried tomatoes in oil, drained and diced
- 3 – green onions, diced
- ¼ - cup cilantro, chopped
- 1 – fresh lemon, juiced
- 1 - tablespoon real maple syrup
- pinch cayenne
- salt and pepper to taste
Ingredients:
Sun-dried Tomato Relish Ingredients:
Directions
Preparations:
In a sauté pan, over medium high heat, heat one tablespoon of the oil and crumble in the bison breakfast sausage. Stir occasionally to break up the meat and evenly brown. When the sausage is browned remove it from the heat and allow to come to room temperature.
Boil the potatoes until tender, but still slightly firm. Drain and cool to room temperature.
Place the cooked Buffalo Sausage into a food processor and pulse process for 15 seconds. Add the blue cheese crumbles, salt and pepper, and process again to incorporate.
Cut the potatoes in half while they are still slightly warm, and spoon the inside of the potato out. Reserve for other use.
Rub the outside and lip of the potato shells with the remaining olive oil and season with garlic salt and pepper. Place hollow side down on a baking sheet and toast in a 400° oven for 10 minutes, or until golden brown.
Remove the potatoes from the oven and turn hollow side up. Rest until they are to room temperature. Fill the hollow toasted potato shells with the buffalo sausage cheese mixture. (At this point you could cover and refrigerate, and bake at a later time. Bring to room temp, before cooking. )
Place stuffed potatoes in a 400° preheated oven and bake for 7 minutes, or until sausage is heated through.
Remove from oven and transfer to a serving platter. Top with sun-dried tomato relish.
Sun-dried Tomato Relish Preparations:
Toss all ingredients in a bowl and season with salt and pepper to taste.
Recipe Note
Feel free to change out the sausage and the cheese for a different flavor profile. Shop our bison sausages here.