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Boulder Sausage

Oct 27
0

Roasted Cauliflower Salad With Bacon and Chickpeas

By | Bacon, Italian Sausage | No Comments

Roasted Cauliflower Salad With Bacon and Chickpeas

Ingredients:

1 head cauliflower
5 pieces of Boulder Sausage Peppered Bacon
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley

LEMON TAHINI DRESSING

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

SPICED CHICKPEAS

15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
Order Ingredients

Instructions:

1.Preheat the oven to 400ºF. Chop the cauliflower into small florets and slice the red onion into 1/4-inch strips. Drizzle with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper then place on baking sheet.
2. Roast the cauliflower and onions in oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
3. While the cauliflower and onions are roasting, make the lemon tahini dressing. Blend the tahini, water, lemon juice, garlic, cumin, cayenne, and salt until smooth, then refrigerate until ready to serve.
4. Fry the bacon in a pan until crisp. When finished place on a paper towel to collect excess oil, then chop into bite size pieces
5.Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
6.Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
7.Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss. Serve warm or cold.
Thanks to budgetbytes.com, for the inspiration for this recipe. We did change it up a bit by including adding our delicious bacon.
Oct 02
1

Oktoberfest Stew with Sausage and Lager

By | Beer Bratwurst, Bratwurst, German Sausage | No Comments

Oktoberfest Stew with Sausage and  Lager

Ingredients: 
  • 1 tablespoon olive oil
  •  1 (14 ounce) package of BOULDER SAUSAGE German rope or bratwurst, cut into bite-size slices
  •  1 1/2 onion, sliced into thin semi-circles
  • 1/2 head small cabbage, thinly sliced, or 6 oz of sauerkraut
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground caraway seeds
  • Pinch of salt
  •  2 cloves garlic, finely chopped
  •  1 cup Left Hand Brewery’s OKTOBERFEST MÄRZEN LAGER
  •  2 russet potatoes, peeled and cubed to bite-size pieces
  • 2 1/2 cups hot chicken stock
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon flat-leaf parsley, chopped
Instructions:
1. Heat olive oil in a medium-large pot over medium-high heat, add in the sliced sausage, cook for 4-5 minutes until caramelized.
2. Add onions allow to caramelize and add cabbage or sauerkraut and garlic, stir in ground caraway seeds and the pinch of salt.
3. stir in the garlic until it becomes aromatic, then add 1 cup of lager, and stir; allow the beer to slightly reduce for about 3 minutes or so
4. Finally, add in the cubed potatoes and the hot chicken stock, stirring occasionally. Allow the mixture to come to the boil, then place a lid on allowing a little steam to escape.
5. Reduce to low and gently simmer the stew for about 40 minutes; turn the heat off, and stir in the apple cider vinegar and the chopped parsley. Season to taste and serve in large bowls with some hearty, rye bread or rustic rolls.
Thanks to Cozy Apron for the delicious recipe! We made some minor changes inclu substituting Boulder Sausage and LeftHand OKTOBERFEST MÄRZEN LAGER into the recipe to make the perfect stew for a Colorado autumn night.
Sep 08
0

Grilled Sausage and Peaches With Pickled Peppers

By | Hot Italian Sausage | No Comments

 

Grilled Sausage and Peaches With Pickled Peppers

This recipe is inspired by one we found in Food and Wine, but we changed it up a bit  by grilling the peaches,  and adjusting the pickled pepper recipe.

Ingredients:

1/4 cup apple cider vinegar
1/4 cup distilled white vinegar
3 tablespoons Agave
1 1/2 teaspoons kosher salt
1/2 lb mini  sweet peppers
2 jalapeños,
1 serrano pepper
1 small onion
Canola oil, for brushing
5 BOULDER SAUSAGE hot Italian sausages
4 medium peaches
 
 

 

Instructions:

1. Thinly slice the peppers and onion. Mix the vinegars with agave, salt and 1/2 cup of water until the salt dissolves. Add the peppers and onion, cover and let stand at room temperature for at least 1 hour.

 
2.Light a grill and oil the grate. While it is heating, slice and remove pits from peaches. Grill the sausages over moderate heat, turning, until lightly charred and cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest for 5 minutes. Lightly grill the peach slices for 2 to 3 minutes. Thinly slice the sausage on the bias.
 
 
3. Arrange the grilled peaches on a platter. Top with the sausages and some of the pickled jalapeños and onion. Drizzle with the pickling liquid to taste. Serve the remaining pickles on the side.
 
Prep Time: 30 minutes – Cook Time: 10 minutes – Total Time: 40 minutes – Yield: Serves 6-8
 
 
 
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

Mar 28
0

Italian Sausage with Bow-tie Pasta

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

The employees here at BOULDER SAUSAGE want to share this delicious recipe with you. At our recent sausage potluck someone brought this tasty dish using our BOULDER SAUSAGE brand Hot Italian Sausage, and we couldn’t resist passing recipe cards around!

 Italian Sausage with Bow-tie Pasta

Ingredients

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

Preparation

  1. Pre-cook the Italian sausage (Pan-fry, bake, etc.) cut into circles or semi-circles.
  2. Chop garlic; put into a small bowl. 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 bowl into the refrigerator and let sit.
  3. Boil pasta, rinse and drain. Toss pasta with sausage and oil/garlic 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

Aug 26
0

Italian Sausage Bow Tie Pasta

By | Italian Sausage, Recipes | No Comments

Italian Sausage Bow Tie Pasta

Ingredients

1 pack BOULDER SAUSAGE brand Italian Sausage links (Hot or Regular)

1 lb. bow tie pasta

3 tablespoons olive oil

1 medium zucchini, thinly sliced

15 cherry tomatoes, halved

1 medium onion, sliced into thin wedges

3 garlic cloves, minced

Salt and pepper to taste

Preparation

  1. In a large skillet, cook sausage until browned.
  2. Meanwhile, boil pasta in large pot until tender. Remove sausage from skillet; cool slightly.
  3. Cut into ½ inch slices, and set aside. In the same skillet, heat olive oil. Add zucchini, cherry tomatoes, onion and garlic. Sauté for 2-3 minutes or until tender.
  4. Add Sausage, and heat through. Drain pasta; add sausage mixture. Mix well, and salt and pepper to taste and enjoy!

*Add ½ cup of red wine to the vegetables while sautéing.  Add chopped Red or Green bell peppers.  Top with shredded Asiago Cheese.

Prep Time: 10 minutes – Cook Time: 30 minutes  –  Total Time: 40 minutes – Yield: Serves 4-6

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