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All Posts By

Angela Livingston

Sausage and Cheddar Biscuits

By | Breakfast Sausage, Recipes | No Comments

Sausage and Cheddar Biscuits


2 cups Pancake Baking Mix

14oz BOULDER SAUSAGE Breakfast Sausage cooked

2/3 cup Milk or Substitute

8oz Shredded Mild Cheddar


  1. Preheat oven to 350°F.
  2. Grease cookie sheet.
  3. Mix all ingredients together thoroughly.
  4. Scoop a tablespoon of mixture onto greased cookie sheet.
  5. Bake on middle rack in preheated oven for 15-20 minutes, or until lightly browned.
  6. Gently remove cookies from cookie sheet and place on cooling rack or paper towels to cool.
  7. Enjoy alone or as a side with poached eggs and pancakes! Don’t forget to refrigerate any leftovers.

Prep Time: 10 minutes  –  Cook Time: 30 minutes  –  Total Time: 40 minutes  –  Yield: Serves 6-8

Sausage French Toast Cups

By | Breakfast Sausage, Recipes | No Comments

Sausage French Toast Cups


6 cups cinnamon bread, cubed

14 oz. BOULDER SAUSAGE brand Breakfast Sausage

6 eggs

1 1/2 cups whole milk

3 tsp vanilla extract

2 tsp cinnamon

1/2 tsp ground nutmeg


  1. Brown sausage in large skillet over medium heat. Drain and set aside.
  2. Whisk eggs, milk, vanilla, cinnamon, and nutmeg in a large mixing bowl.
  3. Grease 12-cup muffin tin or line with muffin cups. Mix cooked sausage and bread cubes together lightly.
  4. Scoop slightly less than 1 cup of mixture evenly into muffin tins.
  5. Pour egg mixture over each bread and sausage-filled cup, making sure not to let them overflow.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.
  7. Preheat oven to 350°F and bake for 20-30 minutes, or until golden brown. Serve with fresh berries, powdered sugar, and/or maple syrup. Enjoy!

Prep Time: 10 minutes  –  Cook Time: 160 minutes  –  Total Time: 170 minutes  –  Yield: Serves 6-8

Biscuits and Sausage Gravy

By | Breakfast Sausage, Recipes | No Comments

Biscuits and Sausage Gravy


1 pack BOULDER SAUSAGE brand Ground Breakfast Sausage

1/3 cup all-purpose flour

3 1/2 cups milk

Biscuits, warmed

Salt and pepper, to taste


  1. Cook sausage over medium-high heat until all pink is gone. Reduce heat to medium-low.
  2. Add flour to sausage, little by little. Continue cooking for 1 minute.
  3. Stir in milk. Continue cooking as gravy thickens, stirring often.
  4. Add salt and pepper and continue cooking until gravy reaches desired consistency.
  5. Serve gravy over warmed biscuits and enjoy immediately!

Prep Time: 10 minutes  –  Cook Time: 10 minutes  –  Total Time: 20 minutes  –  Yield: Serves 6-8

Sausage-Stuffed Crescent Cornucopias

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Sausage-Stuffed Crescent Cornucopias


4 BOULDER SAUSAGE brand Breakfast Sausage Links, cooked

¼ cup dried cranberries, coarsely chopped

1 8 oz. can crescent dinner rolls

1 egg, lightly beaten


  1. Heat oven to 375°. Grease large cookie sheet or line with parchment paper.
  2. Chop cooked sausage into small pieces and add to large bowl. Mix in cheese and cranberries.
  3. Separate and lay out each piece of crescent dough. Scoop about 1 tablespoon of sausage mixture into center.
  4. Wrap filling with one far corner of dough and tuck in lightly, pressing the edges to center triangle to seal.
  5. Wrap the other far corner around the sealed filling, leaving filling slightly exposed. Lightly press bottom lip of filling opening to create a reservoir for more.
  6. Fill enlarged crescent cornucopias with remaining sausage mixture and brush with beaten egg.
  7. Bake until lightly browned, about 15 minutes. Serve warm and enjoy!

Prep Time: 15 minutes  –  Cook Time: 30 minutes  –  Total Time: 45 minutes  –  Yield: Serves 4-6

Italian Sausage and Asparagus Cavatappi Pasta

By | Italian Sausage, Recipes | No Comments

Hot Italian Sausage with Bow-tie Pasta


1 lb. bow-tie pasta

1 cup olive oil

½ head garlic

½ red onion

½ bunch fresh basil

½ can yellow corn

1 pack BOULDER SAUSAGE brand Italian Sausage (hot or mild)

Salt and Pepper

Fresh parmesan cheese


  1. Pre-cook the Italian sausage (Pan-fry, bake, etc.) cut into circles or semi-circles.
  2. Chop garlic; put into a large measuring cup. Chop basil and add to garlic. Chop red onion; add to the garlic/basil. Add a little salt and pepper before covering the garlic basil & red onion with olive oil. Put measuring cup in refrigerator.
  3. Boil pasta, rinse and drain. Toss with sausage and oil mixture. Salt and pepper to taste.
  4. If pasta is too dry, add more olive oil.  Stir in Parmesan Cheese and enjoy.

Prep Time: 10 minutes  –  Cook Time: 20 minutes  –  Total Time: 30 minutes  –  Yield: Serves 4-6

Classic German Sausage and Peppers

By | German Sausage, Recipes | No Comments

Dave from Arizona says: “I’m a total dude and I hate cooking. BOULDER SAUSAGE comes every couple of weeks and the German Sausages are my favorite. I like to grill them up most of the time, but when I have a girl over for a date I go a little more complex with a dish made with red wine, which just adds tons of flavor to the German Sausages. If you like to eat hearty ‘dude food’ but don’t have extensive kitchen skills and want to impress the ladies, this is the dish.”

Classic German Sausage and Peppers


3 tablespoons olive oil

3 green and/or red bell peppers cut into strips

1 pack BOULDER SAUSAGE brand German Sausages

¾ cup red wine

salt and pepper to taste

Preferred cheese for topping

Sliced French roll (optional)


1. Preheat oven to 350° F.

2. Heat oil in large oven-proof skillet. Sauté green and red peppers for 2-3 minutes or until they are tender. Remove from skillet and set aside.

3. Add sausage links to skillet and brown on either side. Add wine and cover with foil. Bake for 25 minutes, or until there is no longer any pink.

4. Add the sautéed peppers, and bake for 5-10 minutes. Plate & sprinkle preferred shredded cheese over top and enjoy!

Prep Time: 15 minutes  –  Cook Time: 35 minutes  –  Total Time: 50 minutes  –  Yield: Serves 4

German Sausage Stroganoff and Tomatoes

By | German Sausage, Recipes | No Comments

German Sausage Stroganoff and Tomatoes


1 pack BOULDER SAUSAGE brand German Sausage

1 can cream of mushroom soup

½ cup of sour cream

1 small package of pre-sliced mushrooms, rinsed and chopped

½ small white onion, diced

¼ cup of diced tomatoes

1 lb. wide egg noodles

Black pepper


  1. Cook noodles and set aside. Slice German sausage into 1/2 inch disks and cook thoroughly in oil. Do not drain.
  2. Add onion and mushrooms, cooking until onion is translucent.
  3. Stir in cream of mushroom soup and black pepper to taste.
  4. Add several spoonfuls of tomatoes until flavorful. Stir in sour cream and cook until hot.
  5. Serve over noodles and enjoy!

Prep Time: 20 minutes  –  Cook Time: 20 minutes  –  Total Time: 40 minutes  –  Yield: Serves 4-6

Homemade Pizza with Italian Sausage and Fresh Basil

By | Italian Sausage, Recipes | No Comments

Homemade Pizza w/ Italian Sausage and Fresh Basil

½ recipe Basic Pizza Dough, or use purchased pizza dough
1 cup tomato sauce
6-8 halves slow roasted tomatoes, depending on size
8 ounces Italian sausage, cooked and crumbled
6-8 ounces fresh mozzarella, sliced 1/4-inch thick
1 tablespoon fresh basil, chopped fairly fine
1 clove garlic, chopped fine
a pinch sea salt
⅛ teaspoon fresh ground black pepper

1. Prepare pizza dough as directed or use purchased ball of pizza dough.

2. While dough is rising, prepare sauce; combine garlic, fresh herbs, salt and pepper. Mix well and set aside.

3. Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for 30 minutes, you want the stone to be blazing hot (this simulates a pizza oven).

4. Sprinkle a piece of parchment paper about the size of your pizza stone lightly with cornmeal and place it on a pizza paddle or on a large cutting board. Set aside.
On a slightly floured work surface, flatten the dough with your hands. Start at the center and work outwards, using your fingers to press and stretch the dough outwards to a 10-12 inch circle. If the dough resists stretching, let it rest for a few minutes, this relaxes the glutens in the flour and makes the dough easier to work with.
Fold dough in half and then in quarters and transfer to prepared parchment paper. Unfold dough and reshape as needed,

5. Spread dough evenly with suace and then distribute the mozzarella on top. Nestle Italian sausage and slow roasted tomatoes in between the slices of cheese. Let pizza rest for 20-30 minutes before placing in oven.

6. Carefully open oven and slide parchment paper and dough onto the preheated stone. Bake for 5- 7 minutes or until golden brown. Check after 5 minutes and turn pizza if one side is getting too brown.

7. Remove pizza from oven, cut and enjoy!

Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa

By | Chorizo, Recipes | No Comments

Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa

By Toni at Boulder Locavore


1 pack BOULDER SAUSAGE brand Chorizo

Apple wood (can be purchased wherever barbeque supplies are sold), about 2 cups (un-soaked)

1 package of 6 inch soft corn tortillas (usually 12 in a package)

Queso Fresco cheese (a mild Mexican white cheese), sliced

One recipe of Grilled Peach and Corn Salsa (click here for recipe – make prior to smoking chorizo)

Smoking box or heavy foil


  1. Preheathalf of the grill to high heat.  Leave other side of grill turned off.  Keep hood lowered.
  2. In an oven proof skillet (I used cast iron), lightly brown the chorizo on the stove top or on a grill burner if your grill has one.  Drain any grease (mine did not have any).
  3. Prepare the smoking packet.  I used a cast iron grill smoking box I purchased for about $10 on Amazon.com.  You can also make a smoking packet by placing the apple wood in a large square of heavy foil.  Close packet by folding over edges.  Pierce the top of the foil in several spots.
  4. Place the smoking packet on the heated side of the grill.  Close grill lid and allow to heat up and begin to smoke (about 10-15 minutes).  Leaving smoking packet on the grill, add the chorizo in the oven proof skillet on the side of the grill that was not heated.  Close grill hood and allow to smoke for 15 minutes.
  5. Remove chorizo and allow to cool slightly.  Drain any fat or use a slotted spoon to dish chorizo into tacos.  Remove smoking packet and allow to cool fully before discarding (or discarding the wood if using a smoking box).
  6. To warm tortillas:  Place tortillas in heavy foil and seal.  Place packet on the grill to warm for a few minutes after removing chorizo and smoking packet.
  7. To assemble tacos:  In a warm tortilla, add two spoonfuls (soup spoon size) of chorizo, a slice of queso fresco and a large spoonful of the Grilled Peach and Corn Salsa.  Enjoy!

Prep Time: 25 minutes – Cook Time: 40 minutes  –  Total Time: 65 minutes – Yield: Serves 4-6

Chorizo Sausage Spicy Chili

By | Chorizo, Recipes | No Comments

Chorizo Sausage Spicy Chili


2 lbs. ground chuck

1 gallon canned tomatoes

1 large can chili beans

1 large onion, diced

1 green pepper, diced

2 packs BOULDER SAUSAGE brand Chorizo

1 large can kidney beans

1 large can red pinto beans


  1. Brown Hamburger and Chorizo and drain off excess fat.
  2. Cook onion and pepper with meat until tender. Drain tomatoes and cut into chunks.
  3. Cook over medium heat until they come to boil. Add beans and meat and simmer for 1 hour on low heat. Stir to prevent sticking.

*For slightly less spicy chili, substitute BOULDER SAUSAGE brand Hot Italian sausage for Chorizo

Prep Time: 15 minutes – Cook Time: 60 minutes  –  Total Time: 75 minutes – Yield: Serves 6-8