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Deerfoot Potatoes Recipe

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This is a sausage and potato recipe that was developed in the 1960s to promote Deerfoot Sausages, a brand of pork sausage.

"Do you know how to make Deerfoot Potatoes? They are absolutely delicious. The Deerfoot Potatoes are large baking potatoes cored and stuffed with sausage... And they are one of the things I have lifted for home use from Ohio University's Gourmet Cooking School, which is held every Monday night at the Electric Company..." -- Reeder, Marian. My Favourite Recipe Column. Athens Messenger. Athens, Ohio. 8 November 1968. Page 7.

Estimated Prep Time: 20 minutes

Estimated Cooking Time: 45 minutes Cooking at: 375 F / 190 C / Gas Mark 5

Ingredients

Directions

Wash, peel and core potatoes lengthwise.

Start heating oven..

Stuff a sausage into the cavity you have made in each potato.

Wrap each potato in tin foil; just before you seal them, put a pat of butter into each, then seal the tin foil.

Bake for 30 minutes. Then open foil, add more butter, and leave foil open to allow potato to brown.

Put potatoes back in oven for another 15 minutes, or longer for more browning.

Recipe notes

Use whatever brand of link, breakfast-type sausage you wish (if only because the Deerfoot brand is now extinct.) The original recipe called for skinless links, which may be hard to obtain now. You may need to just go with skin-on.

Allow 1 baking potato and 1 sausage per person.

The story behind this recipe...

  • Deerfoot Sausages
    Deerfoot was a highly-esteemed brand of Sausage in America, often mentioned by brand name in menus. The Deerfoot Farms Company was started in 1847 by Joseph Burnett (born 11 November 1820 in Southborough, Massachusetts; died 11 August 1894) as a dairy business, with the purchase of two farms.
    Read more >>>

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