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Boulder Sausage

Boulder Sausage joins forces with North of the Border Grill to spread holiday cheer for those in need.

By | Community | No Comments

DENVER, CO- the North of the Border Grill food truck will be stationed at the Denver Rescue Mission serving a warm and hearty meal and spreading some holiday cheer to those in need.

Beginning at 5:00PM on Thursday, December 13, Boulder Sausage staff will be assisting Frankie Sanchez (owner of North of the Border Grill) to hand out burritos to the patrons of the Denver Rescue Mission. The burritos are made with Boulder Sausage’s infamous Chorizo to deliver a protein dense, nutrient packed, and warm, flavorful meal to those who truly need it this holiday season.

American Financing’s team will be on-site handing out gift bags and much needed cold weather clothing (including items like coats, hats, gloves, and socks).

If you’ve been to Fiddlers Green Amphitheater or 1st Bank Center, chances are you’ve seen and probably even had Mexican food served up by North of the Border Grill. You may have also seen their food truck cruising around town. But for Frankie, it is not just about serving up Mexican/American dishes at events throughout town, it’s about taking opportunities to give back to the community and do extraordinary things. Whether it’s sponsoring families for the holidays or feeding those in need, Frankie continues to spread holiday cheer not only this season but year-round.

Boulder Sausage believes a strong community comes from companies and individuals who make a real difference in the lives of others. We know that together we can make our community a better place to live, work, and play. Boulder Sausage is honored to team up with North of the Border Grill and American Financing to make a little difference this winter.

Our Sausage Story

By | Boulder Sausage Insiders | No Comments


Simply crafted sausage and bacon.

Tastier. Healthier. Fresher.

Most people know Boulder Sausage due to its same signature recipes and Boulder roots for the past 50+ years; however, the story of Boulder Sausage actually began in the early 1900’s when the parents of Don Olk traveled from Germany to Racine, Wisconsin and started hand crafting sausage. In 1961, World War II veteran Don and his wife Frieda decided to move west and ultimately settled in Boulder, CO where they opened Don’s Cheese and Sausage Mart on Pearl St.

Don’s Cheese & Sausage Mart was well-known amongst the lunch crowd and quickly became a staple to many Sunday afternoons and childhood memories. As business grew, Don decided to franchise, opening several locations across Colorado’s Front Range. Unfortunately, business began to suffer-leading to real financial trouble and the closing of most locations.

As a result, some investors reached out to Jim Burton, a reputable local with financial wisdom. Upon his audit, Jim knew that the company was headed into bankruptcy; however, he saw great opportunity. There was a fantastic product, but simply no business. Motivated to help save the jobs of the 10 employees, Jim took on the challenge. He began by gathering a group of partners together, forming GBS Partners, Inc., who formally operates as Boulder Sausage today.

The partners ultimately decided to change the business model. Instead of keeping the restaurant alive, they focused on manufacturing and distributing the quality sausage directly to grocers throughout Colorado. They found pride in being different; maintaining the same great product but building relationships with the stores’ meat managers in order to build the business.

GBS Partners, Inc. was truly ahead of the curve in doing business differently both in operations and with products. In its first year, Boulder Sausage only made $200,000 in total revenue, but at least jobs were safe. The partners chose to loan the company money on Fridays so that the employees would be able to cash their checks. Employees were finally treated as a valuable asset and vendors were now paid on time. The partners were into healthier lifestyles and believed that, “your health is your wealth.” They took into account what people wanted and needed, developing a way to make Boulder Sausage a trusted, healthy brand. They used only high-quality premium pork, no MSG, kept it fresh (never frozen), and lowered sugar content (ultimately removing sugar from all but two recipes). These strategic moves became the foundation of being different and lead to their unanimous recognition for excellence.

Over the past 30 years, Boulder Sausage has continued to set themselves apart. Keeping the tradition of fresh sausage minimally processed with only pork and spices. Boulder Sausage has strived to become a brand you can trust, always going the extra mile to ensure quality.

Although Don is absent, the signature recipes that his family created still live on at Boulder Sausage.

It’s very important that we do what we say, because we are authentic.

~Jim Burton – CEO, CFO

Want to be a Boulder Sausage Boardroom Insider?

By | Boulder Sausage Insiders | No Comments

Welcome to our Boulder Sausage Insiders blog, full of behind the scenes content. At Boulder Sausage, we are committed to delivering an exceptional product that you can trust and be proud to serve to your valued family and friends. One of the many ways we build trust is through our brand transparency. Whether you’re an avid Boulder Sausage enthusiast or you just want to learn some more, you’ve come to the right place. As a customer, you are apart of our family, so come on in to our “Boardroom” and we’ll show you around!

Check back often as we will continue to deliver tons of great behind the scenes content, including:

    • Our Brand Story
    • Meat Our Team (pun intended)
    • How It’s Made
    • Nutrition Insights
    • Boardroom Content
    • & Tons More!!!!

On behalf of our entire team, welcome in!
Boulder Sausage. Tastier. Healthier. Fresher.

Southwestern Hash

By | Hatch Green Chile Sausage, Recipes | No Comments

Southwestern Hash


Salt and pepper to taste


1. Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
2. Wipe down the skillet to dry, then add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes.
3. Add sausage, breaking it down into smaller chunks as it cooks. Stir into the onions and peppers.
4. Stir in the potatoes, garlic, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
5. Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.


This recipe is based off one we found at Foodnetwork.com,We changed it up slightly by adding our delicious green chile breakfast sausage.

Oktoberfest Sausage Dinner

By | Bratwurst | No Comments

Oktoberfest Sausage Dinner


1 to 2 packages of Boulder Sausage Bratwurst
2 teaspoons butter
1 medium onion cut into wedges
32 ounces sauerkraut
1 cup apple juice
2 medium apples seeded and cut into wedges
6 each red skinned potatoes peeled and cut in half
salt to taste
black pepper to taste
parsley leaves


1. Cook bratwurst in frying pan, on medium heat, with a tablespoon of olive oil.
– Alternatively: You can cook the sausage by boiling it in beer. This will give it a stronger beer flavor, however, it will reduce the natural flavor from the spices in the sausage. We never recommend boiling it in water, as this will leave the sausage flavorless.   
2. Brown sausage in butter in a frying pan then move to a 2 quart casserole dish.
3. Top with the onion, sauerkraut (using half of the liquid), apples, potatoes. Add the apple juice and salt and pepper to taste.
4. Bake in a casserole dish at 350℉  for 45 minutes to 1 hour until potatoes are tender.
5. Garnish with fresh parsley if desired and serve.

We would like to thank  RecipeLand.com for this classic recipe

Brat stuffed German Potato Dumplings

By | Bratwurst | No Comments

Brat Stuffed German Potato Dumplings 

1/2 a package of Boulder Sausage Bratwurst , cooked, cut into 1-2 inch slices
3 russet potatoes, peeled and cut into large chunks
½ cup flour
3 tablespoons cornstarch
1 teaspoon salt
⅛ teaspoon nutmeg
1 egg, beaten
tablespoons butter
1 teaspoon olive oil
1 tablespoon chopped chives, for garnish
horseradish mustard or spicy brown mustard, for serving


  • Boil the potatoes for 30 to 45 minutes, or until they are fork tender. Drain the potatoes and mash them until they are completely smooth.
  • Place the mashed potato in a large bowl. Add the flour, cornstarch, salt, nutmeg and egg. Mix until combined.
  • Shape ¼ cup of the mixture into a patty in the palm of your hand. Place 1 slice of the bratwurst into center of the patty and shape the potato around the sausage, forming a tight ball. Repeat this with all the ingredients. You should have roughly 15 balls.
  • Bring 6 quarts of water to a simmer in a large stockpot. Place half of the potato dough balls into the water and simmer for 10 minutes. The dough balls will float to the surface when they are close to being done. Remove the dumplings from the water and let them rest on a plate while you simmer the second batch.
  • Heat the butter and olive oil in a large sauté pan. Sauté the potato dumplings for 5 minutes to brown lightly on all sides. Garnish with chopped chives and serve warm with horseradish mustard


We would like to thank   meredithlaurence.com for this unique and delicious recipe

Southwestern Dirty Rice.

By | Hatch Green Chile Sausage, Italian Sausage | No Comments

Stouthwestern Dirty Rice


pound Boulder Sausage Green Chile breakfast Sausage 
1 bay leaf
1 1/2 cups long-grain rice
1 tablespoon Vegetable oil
1 medium onion, chopped
1 celery rib, chopped
1/2 red bell pepper, seeded and chopped
1 can black beans drained
1/2 cup diced green chiles
2 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons Cajun Seasoning, like Tony Chachere’s
1/4 teaspoon dried thyme


1. Heat olive oil over medium high heat in a dutch oven or heavy bottomed pan. Add onion, red pepper, celery and garlic, stirring often, until softened (about 5 minutes)
2. Add sausage and cook until no pink remains.
3. Add black beans and green chiles.
4. Add rice, broth and bay leaves. Bring to a boil, reduce heat and simmer covered about 20-23 minutes or until rice is cooked.
5. Garnish with green onions and serve.


This is a variation of a classic dirty rice recipe found on spendwithpennies.com

Bratwurst with Mustard Fried Potatoes & Braised Cabbage

By | Bratwurst | No Comments

Bratwurst with Mustard Fried Potatoes & Braised Cabbage


1/4 cup diced shallots
1/4 cup red wine vinegar
1/4 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
1 1/2 pounds Yukon Gold potatoes
1 teaspoon thyme leaves
2 tablespoons chopped parsley
1 bunch of watercress, thick stems discarded
braised red cabbage
2 tablespoons butter
1/2 head red cabbage, cored and cut into 1/4-inch slices
1/2 onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt


  1. Cut potatoes into 1 1/2-inch chunks, then cook in a pot of salted boiling water, until tender, 30 minutes. Drain and let cool slightly
  2. Combine the shallots and vinegar in a bowl and let stand for 5 minutes; stir in both mustards. Whisk in 3/4 cup of the oil and season the vinaigrette with salt and pepper.
  3. Grill the bratwursts over moderate heat, turning, until heated through, 10 to 15 minutes.
  4. Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
  5. Heat the remaining 2 tablespoons of oil in a large non-stick skillet. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning, until golden and crisp, 6 to 7 minutes. Remove the pan from the heat and add 1/2 cup of the vinaigrette and the parsley. Season with salt and pepper and toss to evenly coat.
  6. Arrange half of the braised Cabbage on a serving platter. Scatter the potatoes and three-fourths of the watercress over the cabbage and top with half of the bratwursts. Repeat with the remaining cabbage, watercress and bratwursts. Pass the remaining vinaigrette at the table.

We would like to thank FoodandWine.com for this delicious recipe

Apple & Bacon Salad

By | Bacon | No Comments

Apple & Bacon  Salad


1 package (5-ounces) Baby Romaine Lettuce

2 cups fresh baby spinach

8 bacon slices

3 to 4 medium-sized red apples , chopped

1 cup chopped walnuts

1 cup crumbled French feta cheese

Balsamic Vinaigrette 



  1. Cook Bacon to a desired crispness and crumble
  2. Pour all ingredients in a large salad bowl; gently toss to combine.
  3. Serve.

We would like to thank Diethood.com for this delicious recipe

Southwest Salad

By | Hatch Green Chili Brats | No Comments

Southwest Salad


½ ripe avocado
¾ cup packed fresh cilantro
½ cup nonfat plain yogurt

2 scallions, chopped

2 cloves garlic, quartered

1 tablespoon lime juice
½ teaspoon sugar
½ teaspoon salt
3 cups mixed greens
½ cup black beans, canned (rinsed) or cooked
½ cup corn kernels, fresh or frozen (thawed)
1/4 cup pine nuts
1/4 cup queso fresco
½ cup grape tomatoes



  1. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over low to medium heat, until they are cooked through. Cut into coins.
  2. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
  3. Toss greens with 2 tablespoons of the dressing in a large  salad bowl. (Refrigerate the remaining dressing.)
  4. Evenly arrange the sausage coins, pine nuts, queso fresco,  black beans, corn and tomatoes in rows on top of the lettuce. 

There are several variations of  a Southwest Salad out there. Although we changed ours up a bit, our is mostly inspired by a recipe we found on Eatingwell.com

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