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This rich-tasting recipe combines delicious Boulder Sausage Italian sausage with cheese and a homemade pasta sauce for the ultimate spicy sausage lasagna.
This rich-tasting recipe combines delicious Boulder Sausage Italian sausage with cheese and a homemade pasta sauce for the ultimate spicy sausage lasagna.
Spice up your game day with a creamy and spicy Chorizo Queso Dip! Perfect for a gathering of any sort, even if it’s not football related. The best part is that it is also wonderful to keep in a crock pot and bring it to a party or tailgate after making it. Let the chorizo queso dipping begin!
Ingredients
Directions
Winter in Colorado means nights that make you crave cozy, warm meals around the table. This Colorado-made lean German sausage dish pairs perfectly with the creamy parmesan polenta and caramelized butternut squash.
Pour a glass on wine, and enjoy cooking this rich and savory meal on a cold winter night!
Ingredients
Directions
Breakfast Strata | Brie Pinwheels | Cornbread Dressing
Cranberry Orange Sausage is a big fan favorite amongst the Boulder Sausage fanbase. The flavors compliment eachother perfectly and leave your taste buds wanting more!
These three recipies each carry their own weight as a breakfast, an appetizer and a side dish respectivley, the beauty being in how differntly these flavors can combine depending what other ingredients they are paired with.
For even more recipes head to our recipe page!
Saturday morning Farmers Markets are a thing of beauty. Fresh produce and local products offer the opportunity to try new ingredients in new and fun ways. Cristina Thompson recently had the great idea to use kale & garlic scapes to create a garlicky pesto pasta dish- filled with Boulder Sausage Italian Sausage!
Thanks for sharing Cristina!
Garlic Scape Pesto Recipe:
First, toss the garlic scapes into a food processor and blend until no large pieces remain. Next, toss in the toasted pine nuts and blend until combined. Then you’ll add about 1/4 cup (or a very large drizzle) of olive oil, and pulse again until combined. Add the Parmigiano Reggiano and pulse until combined. Finally – add the lemon juice, the basil, and the torn kale – and blend until combined. Add salt and pepper to taste, and feel free to add more olive oil if it looks too dry for your taste. Pesto, done!
Garlic Scape, Swiss Chard, and Boulder Sausage Pasta
Start out by cooking the Boulder Sausage in a saucepan on medium heat until cooked through. Make sure to chunk it into small pieces for the pasta while cooking. Add the swiss chard to the cooked sausage – the fat from the sausage is perfect to cook the chard in! Cut your cherry tomatoes in half, and throw them into the chard & sausage mixture. Cook for about 5 minutes, or until the tomatoes blister. Turn the heat to medium – low, and squeeze in the lemon juice and grate Parmigiano Reggiano into the mixture. Add the garlic scape pesto, and stir to combine to create a sauce. After the pasta is finished cooking, reserve 1/4 cup of pasta water and add to your sauce mixture and stir. Drain the pasta, and add to the sauce to combine. Make sure to taste and add salt and pepper if needed, and top with Parmigiano Reggiano!