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Boulder Sausage

Jul 20
1

Bacon-Wrapped Pickles

By | Bacon, Recipes | No Comments

Bacon-Wrapped Pickles

Ingredients

  • 10 pickle halves
  • 1 package Boulder Sausage Bacon
  • 4 oz cream cheese
  • 2 oz sour cream
  • Scallions, sliced
  • Shredded pepper jack
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Ranch for dipping
  • Chopped parsley for garnish

Preparation

  1. Preheat oven to 425 degrees Fahrenheit (if you like your bacon extra crispy, try baking it for 4-6 minutes before wrapping around the pickles).
  2. Halve pickles and scoop out seeds/insides. Throw away the insides. Pat pickles dry with a paper towel.
  3. In a mixing bowl, combine cream cheese, sour cream, shredded cheese, scallions, onion powder, and chili powder. Stir until well mixed.
  4. Scoop mixture into the halved pickles, then wrap with a strip of bacon. Poke through with a toothpick to help keep the pickles held together.
  5. Place pickles on a baking sheet and bake for 20 minutes, or until the bacon is brown and crispy.
  6. Let pickles cool and garnish with parsley, then serve with ranch dressing.

For a fun and unique flavor, try soaking the bacon in whiskey overnight before you make this recipe! This will be sure to add a sweet, memorable taste that you’ll want to replicate over and over again!

Jul 06
1

Strawberry Spinach Salad with Bacon

By | Bacon, Recipes | No Comments

Strawberry Spinach Salad with Bacon

Ingredients:

For the Salad

  • 6 to 6 slices of BOULDER SAUSAGE Uncured Bacon
  • 8 cups chopped spinach
  • 1 pound strawberries, sliced
  • 2/3 cup crumbled feta
  • 1 cup pecans
  • 1 chopped onion

 

For the HONEY BALSAMIC VINAIGRETTE

  • 1/4 cup olive oil (I use extra virgin)
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and fresh black pepper

Instructions:

1. Whisk Olive oil, balsamic, honey, and dijon mustard together in a bowl. Taste, then add salt and pepper as needed. Place in the refrigerator while preparing the salad.
2. Fry bacon in a pan until crisp. Chop into crumbles.
3. Preheat oven to 300°F (150°C). Spread pecans on top of baking sheet and toast for 7-8 minutes. Allow them to cool. Chop into crumbles like the bacon
4. Slice strawberries, onion, and spinach. Toss all of the salad ingredients together in a bowl. Add salad dressing to taste.
5. Plate and serve. Works as a starter or as a main course.

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

 

 

 

 

Jun 24
2

Sheet Pan Jambalaya

By | Italian Sausage, Recipes | No Comments

Ingredients

  • 2 bell peppers (red, yellow, or green), sliced
  • 14oz of Boulder Sausage Italian Sausage Links, sliced into coins
  • 1 medium yellow onion, sliced
  • 1 jalapeño seeded and sliced
  • 3 stalks of celery, chopped
  • 3 tablespoons olive oil
  • 1 pound medium raw shrimp, peeled and deveined
  • 3 teaspoons Creole seasoning divided, or to taste
  • Salt and pepper to taste
  • ½ teaspoon paprika
  • 1 pint cherry tomatoes, halved
  • 4 cups cooked brown rice
  • 2/3 cup green onion for garnish, chopped
  • Parsley for garnish (optional)
  • ½ teaspoon red pepper flakes (optional)

Preparation

  1. Preheat oven to 425 degrees Fahrenheit and grease a large sheet pan.
  2. Add sausage, onion and pepper slices, chopped celery, and jalapeño slices to sheet pan. Drizzle with 2 tablespoons of olive oil and 2 teaspoons Creole seasoning. Mix together.  Cook for 7-10 minutes, until onions start to soften and sausage starts to brown.
  3. Combine shrimp with the 1 remaining tablespoon of olive oil in a bowl. Add ½ teaspoon of Creole seasoning and ½ teaspoon paprika. Stir until mixed well.
  4. Remove the pan from the oven and add the shrimp and halved tomatoes. Mix together, and return to the oven to cook for another 5-8 minutes, or until shrimp is pink and cooked through.
  5. Remove the pan from the oven and mix with the cooked rice. Add remaining ½ Creole seasoning, salt, pepper, and red pepper flakes. Mix well, and garnish with green onions and parsley.
  6. Serve immediately and enjoy!
Jun 16
1

Chorizo Burger with Avocado Aioli

By | Chorizo | No Comments

Grilled Chorizo Burger With Avocado Aioli

Ingredients:
Burger
  •  1 pound BOULDER SAUSAGE chorizo
  • 1 pound BOULDER SAUSAGE hot or mild bulk Italian sausage
  • 2 tablespoons butter
  • 4 onion rolls, split
  • 1 onion cut in rings
  • 1 tomato sliced
  • 6 to 8 leaves of butter lettuce
Aioli
  • 2 large avocados pitted & halved
  • 4 garlic cloves
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 cup  Mayonnaise
  • sea salt and black pepper to taste
Instructions:
 1. Mince garlic and scrape into mixing bowl. Add the rest of the aioli ingredients and mix until smooth. Add sea salt and pepper, to taste.
2.Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size patties, and flatten to 4″ rounds.
3. Butter and toast the rolls
4. Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
5.Spread equal amounts of the avocado aioli on the toasted rolls, then top the bottom rolls with the patty, lettuce, tomato, and onion, then the top rolls.

 

Alice 105.9 Virtual Memorial Day Cook-off
This recipe was featured in our first ever Virtual Memorial Day BBQ Cook-off, where we teamed up with Alice 105.9 to have Slacker and Steve go head-to-head and find out who the best grill master is.

Happy Memorial Day🇺🇸
While Corona Virus might keep us from our usual festivities on this honorable day that doesn’t mean…

Posted by Boulder Sausage on Monday, May 25, 2020

Jun 08
1

Bratwurst Tacos

By | Hatch Green Chili Brats | No Comments

Bratwurst Tacos 

Ingredients:

1 package Boulder Sausage Green Chile Brats 
Flour or Corn Tortillas
1 medium onion, diced
Queso Fresco
Shredded lettuce
2 tomatoes, diced
1 jalapeno sliced
Sour Cream
Salsa

Directions:

  1. Grill bratwurst until cooked through, about 20-25 minutes.
  2. Slightly brown the tortillas over griddle.
  3. Cut brats into coins and place on tortillas and serve with toppings of choice.

  We would like to thank  Palatable Pastime  for this healthy and delicious recipe

Dec 17
0
Green Chile Meatballs SA

Green Chile Meatballs

By | Hot Italian Sausage, Italian Sausage, Recipes | No Comments

Denver Channel 7’s Mike Nelson is turning up the heat in their new segment, Cooking with Mike! Mike’s admittedly terrible cooking skills make him the perfect host for this cooking series, which is sponsored by our friends at Specialty Appliance. On this episode of Cooking with Mike, Chef Dan and Mike are preparing these delectable Green Chile Meatballs – perfect for appetizers during your big game watch party or a side dish for any meal.

Recipe and video are provided courteous of Specialty Appliance and Denver Channel 7. 

Ingredients:

Meatballs:

  • 1 package of Hot Italian Boulder Sausage
  • ½ cup of bread crumbs
  • 1 egg
  • 1/4 cup of parmesan cheese
  • To taste – fresh parsley, salt and pepper

Green Chile:

  • 1 cup of mild to hot (based on preference) hatch green chiles, roasted
  • 1 can of fire roasted tomatoes
  • Small onion diced
  • 3 cloves of garlic diced
  • ½ pound of ground pork
  • 2 cups of chicken stock
  • To season – cumin, chili powder, coriander, salt and pepper

Craft it your way!

We used Hot Italian to give it a BOuLDER flavor. Boulder Sausage Hot Italian is authentically blended with peppers and all-natural spices, giving the dish excellent flavor without the need for additional seasoning. Although, for many, flavor preferences vary. Alternatively, use regular Italian Boulder Sausage for a milder flavor.

Preparation:

Meatballs:

  1. Combine all ingredients
  2. Ball and place on a sheet tray
  3. Bake meatball in Jenn Air Convection Steam Oven on convection bake at 400 degrees for 10 minutes or until cooked through

Green Chile:

  1. Aggressively brown the meat and add onions, garlic and cook until translucent
  2. Add cilantro, chilies, tomatoes, spices and chicken stock bring to a boil
  3. Simmer on Jenn Air Induction module for at least ½ an hour to desired consistency

Cooking with Mike Nelson

Recipe and video are provided courteous of Specialty Appliance and Denver Channel 7. Copyright 2019 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Learn more about our partnership with Specialty Appliance here.

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