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!
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!
Sautee German sausage whole in a small amount of olive oil and set aside covered with the burner off.
In a separate pan, sautee chopped butternut squash and set it aside.
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off the heat and gently stir 2 tablespoons butter into polenta until the butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until the cheese has melted. Cover and let stand for 5 minutes to thicken. Add the butternut squash and stir.
Transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Plate with warm sausages and dig into this Colorado-made lean pork dish!
Skip the post-Thanksgiving blues with a healthy & delicious breakfast of champions.
The recipe is as easy as it sounds. Start by pre-heating your oven to 375 degrees. Sautee one package of Boulder Sausage Hatch Green Chile and set aside. Chop up a sweet potato with yellow onions and pepper. Toss all in a cast iron pan (or overproof pan) and create a few pockets to add one egg in each. Bake for about 10-15 minutes, depending on the egg consistency desired, and enjoy a premium, protein-packed meal.
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!
Breakfast Strata with Cranberry Orange Sausage
2 packages of Boulder cranberry-orange sausage
12 cups of cubed stale french bread
1 1/2 cup sweetened dried cranberries
1 1/2cups milk
3/4th cup sour cream
1 tablespoon orange zest
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon maple syrup
Coat a 13×9-inch baking dish with cooking spray.
Cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until cooked though and drain.
Put half the cubed bread in the pan and top with half of the sausage, half of the cranberries. Make one more layer.
Mix eggs, milk, sour cream, maple syrup, orange zest, salt and pepper with wire whisk until well blended; pour over mixture in pan. Cover and keep in refridgerator about 8-14 hours.
Heat oven to 350°F. Bake covered 20 minutes. Uncover; bake 30ish more minutes then cut and serve warm.
Brie & Cranberry Orange Sausage Pinwheels
1 pkg Boulder cranberry-orange sausage
1 pkg pastry
1 can jelled cranberries
slices of brie cheese
2 choves diced garlic
1 tablesoon of rosemary chopped finely
1 tablespoon sage chopped finely
1 teaspoon thyme chopped finely
Preheat oven to 400°F, and line two baking sheets each with a sheet of parchment.
Thaw out the puff pastry dough.
In a medium skillet over medium heat, cook the Boulder Sausage Cranberry Orange Sausage, with the garlic until cooked through.
Add the chopped herbs and cook for two minutes more, stirring often. Drain and set aside
Spread your egg wash onto the puff pastry then spread the jellied cranberry sauce onto the pastry.
Top the cranberry sauce with sausage then a brie and roll the pastry up.
Cut 10-12 slices, and place each slice on the baking dish. Add one more coat of egg wash and bake for 15-20 minutes.
Cornbread Dressing with Cranberry Orange Sausage
1 large pan cornbread
2 cups pecans
3 chopped celery
1 small chopped onion
8 tablespoons unsalted butter
1 package of Boulder Sausage cranberry-orange sausage
2 cups cranberries
1 cup diced granny smith apples
1/4 cup sugar
1/2 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth
Preheat oven to 325° F.
Cut corn bread into 1/2-inch cubes and bake on baking sheets for about 15-20 minutes until dry. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
Chop apples, onion and celery. In a 12-inch skillet cook the onions and celery in butter with salt and pepper to taste over moderately low heat until transparent.
Add sausage to the pan and cook over medium heat, until sausage is cooked through.
In a saucepan sautee the cranberries with sugar over high heat, stirring consistently. Chop parsley.
Mix corn bread, sausage mixture, pecans,cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.\
Bake for 1 hour. Keep covered for 45min and uncover the last 15.
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:
1 or 2 bunches of garlic scapes (to taste! it’s really garlicky)
1/4 – 1/2 cup of olive oil, depending on taste!
4 – 5 leaves of fresh green kale, stalks removed and torn into smaller pieces
Handful of fresh basil (about 1/2 cup)
1/4 cup of fresh Parmigiano Reggiano
1/4 cup of fresh toasted pine nuts
Salt and pepper to taste
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
1 Pack of Boulder Italian Sausage (ground sausage, without casing)
4 – 5 big leaves of Swiss Chard, stalks removed and torn into pieces
10 – 15 cherry tomatoes
Parmigiano Reggiano to taste
Pasta of choice (I used multicolored pasta from Trader Joes)
Don’t forget to reserve pasta water!
3 – 4 Tablespoons of garlic scape pesto (or any pesto you like)
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!
There are a lot of different ways to incorporate vegetables into an everyday healthy diet, but one of the easiest and most delicious is by grilling them. Open flames reveal the natural, caramelized sweetness of vegetables and a smoky char that elevates the flavor to the next level! With a grill that’s already fired up for the main course of sausage and brats, throwing on some veggies is one of the easiest ways to make a healthy side that everyone will love. Many vegetables do well on the grill, but there are a few that really stand out.
Which Veggies to Grill
We all know about grilled corn or adding mushrooms to kebabs, but there are so many other veggies that shine when grilled! Let’s take a look at some of the best veggies to grill and how they should be prepared.
Bell Peppers: Seeded and cut into quarters.
Onions: Peeled and cut into quarters.
Yellow Squash: Sliced into halves lengthwise.
Zucchini: Sliced into halves lengthwise.
Eggplant: Sliced into halves lengthwise, or sliced into thick coins.
Mushrooms: Remove the stems and cut them into halves. Additionally, you can remove the stem and grill it whole, starting with the gill side down and flipping once half done.
Asparagus: Trim off ends and lay across the grill to avoid falling.
Tomatoes: This depends on the kind of tomato. When grilling whole, large tomatoes like red beefsteak tomatoes, slice in half and grill with the sliced side down. You can also buy small tomatoes on the vine, like cherry tomatoes, and grill the whole group together. Keeping them on the vine while grilling lets you move them easier and prevents any from falling through the grates.
Corn: Pull the silk off and put on the grill while still in the husk. You can remove a couple of outer layers of the husk to allow easier access to the corn itself.
Once the vegetables are prepared, brush them in olive oil to prevent sticking to the grates. The flavor of veggies will be strong, so seasoning with just a little bit of salt and pepper will be enough to do the trick. Also, don’t forget to clean your grill before throwing them on!
How Long to Grill
The grill should be set to medium-high heat to guarantee the best cook throughout. Each vegetable requires a different cook time depending on their size and shape. Start by putting the heartier vegetables on first, like onions and peppers. From there, work up to the more delicate ones that need only a few minutes, like tomatoes.
Corn: 15-20 minutes in the husk.
Bell peppers and onions: 8-10 minutes.
Yellow squash, zucchini, eggplant, and mushrooms: 6-8 minutes.
Asparagus and tomatoes: 4-6 minutes.
Tips for Grilling
The more surface area the vegetable has on the grill, the more char it will get as it cooks. To get the maximum smoky flavor, place your veggies face-down on the side with the most surface area!
Avoid moving the veggies around too much to really get those intense grill marks burned in.
If you want to avoid placing the vegetables directly on the grates, you can always put them in aluminum foil.
To add some extra flavor once they’re cooked and resting, sprinkle some parmesan cheese over top, or squeeze a lemon to add some zest!
The vegetables can also go great drizzled with a fresh, homemade sauce, like an avocado sauce or chimichurri.
Grilled vegetables are usually eaten by themselves as a side dish, but try throwing them into different recipes to mix it up! Salads, sandwiches, pizza, and even pasta can all benefit from adding vegetables from the grill. Check out some of our recipes and experiment by adding your own grilled veggies to them.