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Mar 28
1

Hot Italian Sausage with Shrimp and Kale Salad

By | Hot Italian Sausage, Recipes | No Comments

Amanda from South Dakota sends in this recipe to us with a raving review. “I LOVE BOULDER SAUSAGE brand Italian Sausages! But what I think a lot of people don’t realize is you can mix it up with other meats, too. I like to add it to a shrimp and kale salad and love the zing from yellow cherry tomatoes that burst in your mouth with the shrimp and sausage bites. Go BOULDER SAUSAGE!”

Hot Italian Sausage with Shrimp and Kale Salad

Ingredients

1 tablespoon butter

½ pack of yellow tomatoes (cut in half)

2 large, chopped garlic cloves

1 pack BOULDER SAUSAGE brand Italian Sausage, casings removed

1 ¼ lb. large shrimp, peeled and deveined

2 bunches of kale, chopped roughly into large pieces

Finely grated parmesan cheese

Salt and pepper

Preparation

1. In a large skillet over medium heat, heat 1T butter. Add 2 large, finely chopped garlic cloves sauté and stir for a minute, until the garlic is fragrant. 

2. Mix in sausage and cook until brown, 5-6 minutes, Add 1 1/4 lb. large shrimp, peeled and deveined. Cook, tossing occasionally, until the shrimp is just cooked through – about 4 minutes.

3. Add 1 bunch of chopped kale and toss until it starts to wilt. Then add 1 more bunch of chopped kale, toss until that starts to wilt, and remove from the heat. Top with grated parmesan and yellow halved tomatoes and enjoy!

Prep Time: 10 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4

Mar 27
0

Hot Italian Sausage with Wild Rice and Basmati Pilaf

By | Hot Italian Sausage, Recipes | No Comments

Stacey from Colorado sent us this recipe. “I have picky children who don’t want to eat healthy food, ever. Getting them to eat something like wild rice that looks different is hard, but when I have BOULDER SAUSAGE brand Italian Sausages cooked with the meal, they love every single bite and are willing to try new things when it means they get BOULDER SAUSAGE brand sausages with it.”

Hot Italian Sausage with Wild Rice and Basmati Pilaf

Ingredients

Kosher salt

2 tablespoons extra-virgin olive oil

6 links BOULDER SAUSAGE brand Italian Sausages, sliced

1 tablespoon chopped fresh thyme

¾ cup basmati rice

¾ cup wild rice

2 tablespoons chopped fresh parsley

Freshly ground pepper

Preparation

1. Bring a large pot of salted water to a boil; add the wild rice and cook until just tender, about 40 minutes; drain. Set aside and cover to keep warm.

2. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the sausage and cook, until browned, about 5-7 minutes. Pour off all but about 3 tablespoons of the drippings, set aside sausage and keep warm.

3. Add thyme. Stir in the basmati rice and cook until lightly browned, 1 to 2 minutes. Add 1 1/3 cup. Water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 15 minutes. Remove from the heat and set aside, covered, 5 minutes.

4. Fluff the basmati rice with a fork, and then stir in the prepared wild rice and the parsley. Season with salt and pepper, once plated assemble sliced hot Italian sausage over top.

Prep Time: 10 minutes  –  Cook Time: 50 minutes   –  Total Time: 60 minutes  –  Yield: Serves 6-8

Mar 27
0

Italian Sausage with Ziti, Spinach and Cherry Tomatoes

By | Italian Sausage, Recipes | No Comments

Linda from New Mexico – “I try to eat healthy, and the fact that BOULDER SAUSAGE makes its Italian Sausage with lean cuts of pork means I can eat a hearty meal without loading on the calories. When I want to splurge a little, I make this pasta dish with BOULDER SAUSAGE brand Italian Sausage.”

Italian Sausage with Ziti, Spinach and Cherry Tomatoes

Ingredients

4 links BOULDER SAUSAGE brand Italian Sausage

4 ounces uncooked ziti

½ teaspoon extra-virgin olive oil

1 cup cherry tomatoes, halved

¼ teaspoon salt

1 garlic clove, minced

1/8 teaspoon crushed red pepper

6 tablespoons half-and-half

1 cup fresh spinach

Preparation

1. Place sausage in skillet over medium high heat for 5-7 minutes or until sausage is evenly brown, cook pasta according to package directions, omitting salt and fat; drain.

2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally.

3. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Prep Time: 10 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4

Mar 27
0

Simple Bratwurst and Sauerkraut Recipe

By | Bratwurst, Recipes | No Comments

Coloradan Joe says this about our BOULDER SAUSAGE brand Bratwursts: “The guys and I love having these when it gets warmer and we can go out and grill. That weather is sketchy now but don’t worry, I stocked up already on all the brats I need for the summer! Everyone treats it as BYOB – Bring Your Own Brats – and we share, but everyone loves the BOULDER SAUSAGE brand Bratwursts the most. They have a juicy, tender flavor that explodes with each bite. Our favorite thing to do is cook them in beer with sauerkraut. I am no ‘recipe’ guy but I wrote this up pretty easily. Dang, now I am so hungry I will be firing up the grill in the snow to eat some tonight!”

Simple Bratwurst and Sauerkraut Recipe

Ingredients

4 links BOULDER SAUSAGE brand Bratwursts

1 (12 ounce) bottled beer

1 cup sauerkraut

4 pretzel Buns

Preparation

1. In a large saucepan, cover bratwursts with beer and bring to a boil.

2. Once boiling, reduce heat and simmer for 10 minutes.

3. To heat sauerkraut, place in sheet of foil and wrap tightly. Place on top rack above grill or use other source of indirect heat.

4. Place bratwursts on grill and cook for about 10 minutes, turning occasionally.

5. For toasted buns, place face-down on grill a couple minutes prior to finishing the bratwursts.

6. When finished, serve with heated sauerkraut and any additional condiments you prefer. Enjoy!

Prep Time: 10 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4

Mar 27
0

Cheese Ravioli Topped with Chorizo, Cherry Tomatoes and Basil

By | Chorizo, Recipes | No Comments

Paula from New Mexico tells us – “I made this for dinner on Tuesday and I can’t tell you how much the kids loved it. They were eating tomatoes and they don’t even like them! The tender meat and heated flavor of the BOULDER SAUSAGE Chorizo really stood out to me and I think it made the meal twice as delicious compared to when I use store bought sausage. I love getting deliveries from BOULDER SAUSAGE. Definitely on my ‘Monthly Must Eats’ list for the fam!”

Cheese Ravioli Topped with Chorizo, Cherry Tomatoes and Basil

Ingredients

2 pints cherry tomatoes

1 lb. BOULDER SAUSAGE brand Chorizo

2 tbsp. balsamic vinegar

1/4 tsp. kosher salt

1/4 tsp. black pepper

16 oz. cheese ravioli

2 tbsp. chopped fresh basil

Preparation

1. Preheat oven to 425 degrees. Cut all the tomatoes in half, set aside. In a medium skillet cook chorizo till browned, about 5 minutes

2. Cook ravioli according to package directions. Drain ravioli and reserve 1/4 cup of cooking liquid. Plate ravioli add chorizo and top with tomatoes.

3. Garnish with chopped basil and or preferred shredded cheese.

Prep Time: 15 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4

Mar 27
0

BOULDER SAUSAGE brand Cranberry Orange Breakfast Sausage and Egg Skillet with Green Onion

By | Cranberry Orange Breakfast Sausage, Recipes | No Comments

South Dakota Native Melinda moved to Colorado recently and was happy to learn it was the home of BOULDER SAUSAGE, which she grew up eating. “This is a breakfast staple in my home – it is healthy and delicious, and you can substitute egg whites to lower the cholesterol. My kids don’t even ask for bacon anymore – they want BOULDER SAUSAGE brand Cranberry Orange Breakfast Sausage!”

BOULDER SAUSAGE brand Cranberry Orange Breakfast Sausage and egg Skillet with Green Onion

Ingredients

2 tablespoons butter

2 tablespoons vegetable oil

4 green onions white and light green portions thinly sliced

1 package BOULDER SAUSAGE brand Cranberry Orange Breakfast Sausage

½ onion, diced

1 bunch Swiss chard stems and ribs removed, leaves cut into 1/2″ strips

1 red bell peppers seeded and cut into ¼ inch strips

1 cup shredded white cheddar cheese

8 eggs

Preparation

1. In a 10″ nonstick fry pan over medium-high heat, melt butter with 1 Tbs. oil. Add green onions, salt and pepper; sauté, stirring occasionally, 1 minute. Remove from heat; cover with foil.

2. Position rack in upper third of oven; preheat oven to 500.

3. In a 12″ nonstick fry pan over medium heat, cook Cranberry Orange Breakfast Sausage until browned, 5 – 6 minutes. Drain on paper towels. Wipe out pan. Return pan to medium-high heat; warm 1 Tbs. oil. Cook onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes. Add Cranberry Orange Breakfast Sausage and bell pepper; cook 1 minute. Stir in cheese; season lightly with salt and pepper.

4. Crack eggs over Cranberry Orange Breakfast Sausage mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5 – 6 minutes. Serve immediately and enjoy!

Prep Time: 15 minutes  –  Cook Time: 35 minutes  –  Total Time: 50 minutes  –  Yield: Serves 6

Aug 26
0

Bratwurst and Apples

By | Bratwurst, Recipes | No Comments

Bratwurst and Apples

Ingredients

4 links BOULDER SAUSAGE brand Bratwursts

2 tablespoons water

1 medium onion

2 small red cooking apples

2 tablespoons of butter, divided

12 natural frozen potato wedges

¼ cup cider vinegar

3 tablespoons sugar

½ teaspoon caraway seed

2 tablespoons chopped parsley

Preparation

1. In a large non-stick pan, cook sausage until there is no more remaining pink. Remove from pan and slice into half-inch pieces. Place cooked sausage and water into large non-stick pan; cover tightly and cook over medium heat 8 minutes, stirring occasionally.

2. While sausage cooks, cut onion into 12 wedges. Next, core apples and cut into 8 wedges. Once sausage is done remove from pan and put to the side. Pour off any drippings.

3. Using the same pan, melt 1 tablespoon of butter and add apple and onion wedges. Cook for 4 minutes, until apples are tender. Remove from pan.

4. Add the remaining butter to pan and stir in potatoes. Over medium-high heat, cook, covered, for 5 minutes, until potatoes are tender.

5. In a bowl, combine vinegar, sugar and caraway seed. Reduce heat and add sausage, apples, onions, and vinegar mixture to pan and cook until thoroughly heated. Serve with chopped parsley and enjoy!

Prep Time: 5 minutes  –  Cook Time: 18 minutes  –  Total Time: 23 minutes  –  Yield: Serves 4

Aug 26
0

Bratwurst Pasta Primavera

By | Bratwurst, Recipes | No Comments

Bratwurst Pasta Primavera

Ingredients

8 ounces BOULDER SAUSAGE brand Bratwursts – approximately 2 links

3 cloves garlic, minced

1 tablespoon olive oil

½ lb. asparagus, cut diagonally into 1-inch pieces

1 red bell pepper, cut into strips

1 teaspoon dried basil leaves

6 ounces linguini

2 tablespoons chopped parsley

2 tablespoons grated Parmesan cheese

Preparation

1. In a large non-stick pan, cook sausage until there is no more remaining pink. Remove from pan and slice into half-inch pieces. Add garlic to pan and cook over medium heat for 2 minutes.

2. Add asparagus to pan and cook for another 2 minutes, stirring occasionally. Next, add sausage, red bell pepper and basil and cook for about 5 minutes, stirring occasionally.

3. Boil water in a large pot and bring linguine to al dente and drain. Return to pot and add sausage mixture, parsley and cheese. Mix well and enjoy!

Prep Time: 10 minutes  –  Cook Time: 12 minutes  –  Total Time: 22 minutes  –  Yield: Serves 4

Aug 26
0

Gold Medal Brat Sandwich

By | Beer Bratwurst, Recipes | No Comments

Gold Medal Brat Sandwich

By Donna at Cookistry

Ingredients

4 links BOULDER SAUSAGE brand Beer Brats

1 tablespoon butter

1 pound fresh mushrooms

1 can sauerkraut (weight varies by brand, about 14 ounces)

1 tablespoon olive oil

1 red onion

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

¼ teaspoon salt

1 large tomato

8 slices Swiss cheese (or shredded)

1 loaf French bread

Preparation

  1. Cook the bratwurst on the grill until nicely browned and cooked through.
  2. Meanwhile, melt the butter in a frying pan. Clean and slice the mushrooms and add them to the pan. Cook, stirring as needed until the mushrooms lose their moisture and most of it has evaporated again.
  3. Drain the sauerkraut (you can also rinse it, if desired) and add it to the pan with the mushrooms. Cook, stirring as needed, until the sauerkraut browns just a little. The mixture shouldn’t be watery at all.
  4. When the bratwurst is done, slice it thinly and add it to pan with the sauerkraut and mushrooms. Stir to combine and cook for a few minutes.
  5. In a separate pan, add the oil and heat on medium. Peel and quarter the onion and slice it. Add it to the pan with the oil and cook, stirring as needed, until the onions have softened a bit.
  6. Quarter the bell peppers, remove the stem, core and seeds, and slice them the same thickness as the onions. Add them to the pan with the onions. Cook, stirring as needed, until the peppers are as cooked as you like them.
  7. To make the sandwiches, slice the loaf of French bread horizontally. Slice the tomato and arrange the slices on the bottom half of the bread. Add the sausage/mushroom/sauerkraut mixture. Layer the pepper/onion mixture on top. Add the cheese*. Divide the sandwich into 4 portions. Serve and enjoy!

*If you want melted cheese on your sandwich (and who doesn’t?) there are several ways to get that done. Or you can simply put the cheese on the sandwich and let it soften from the heat of the rest of the components. To melt the cheese, you can put the assembled sandwich under your broiler for a few seconds, or warm it up on the grill.

 

Aug 26
0

Homemade Corn Dog Bites

By | Beer Bratwurst, Recipes | No Comments

Homemade Corn Dog Bites

By Whitney from Whit’s Amuse Bouche

Ingredients

BOULDER SAUSAGE brand Beer Bratwursts – 1 package

Bamboo skewers – for frying

Cornmeal – 1 cup

Flour – 1 cup

Salt and pepper – to taste

Sugar – 3 tablespoons

Baking powder – 4 teaspoons

Egg – 1, beaten

Milk – 1 ½ cup

Mayonnaise – 2 tablespoons, for the remoulade

Dijon mustard – 2 tablespoons, for the remoulade

Whole grain mustard – 2 tablespoons, for the remoulade

Lemon juice – 1 tablespoon, for the remoulade

Champagne vinegar – 1 tablespoon, for the remoulade

Dill pickles – ½ cup, diced, for the remoulade

Salt and pepper – to taste, for the remoulade

Tomato paste – 1 6 ounce can, for the spicy ketchup

Cholula – 2 tablespoons, for the spicy ketchup

Apple – ½, diced, for the spicy ketchup

Lemon juice – 1 tablespoon, for the spicy ketchup

Garlic powder – ¼ teaspoon, for the spicy ketchup

Water – to thin ketchup as needed to reach desired consistency

Salt and pepper – to taste, for the spicy ketchup

Canola oil – 4 cups, for frying

Preparation

1. In a skillet over medium high heat, cook the sausages until they are cooked all the way through, about 8 minutes per side.  Remove from the skillet and cut each sausage into 4 even pieces.

2. Place on the end of the skewers and set aside. Combine the cornmeal, flour, salt and pepper, baking powder, sugar, egg and milk to make the corn batter.  Heat the canola oil in a high sided pan until ready to fry.

3. Dip the battered bratwursts in the hot oil, rotating until a crust forms.  Cook in the oil until golden brown, about 1-2 minutes per corn dog bite. Remove and drain on a paper towel.

4. To make the remoulade, combine the mayonnaise, dijon, whole grain mustard, lemon juice, champagne vinegar, diced pickles, salt and pepper, and mix until well incorporated.

5. To make the spicy ketchup, combine the tomato paste, lemon juice, cholula, apple, garlic powder, salt and pepper in a food processor.  Process and slowly add water until ketchup reaches your desired consistency.

6. Serve corn dog bites with the spicy ketchup and the remoulade and enjoy!

Prep Time: 20 minutes  –  Cook Time: 30 minutes  –  Total Time: 50 minutes  –  Yield: Serves 4-6

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