Learn about how Boulder Sausage fits into the paleo diet: a diet rich in protein, nutrients, and fiber that highlights a human’s basic needs for survival.
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We’re always looking for great new ways to cook up our Cranberry Orange Sausage. This recipe pairs with one of our good friends Good Love Foods. Good Love Foods celebrates the Gluten Free lifestyle by offering incredibly tasty gluten-free baked goods that you just have to pop in the oven. Try this recipe out when you are looking for a filling morning breakfast, or on Thanksgiving or Christmas morning! Sit back and enjoy our perfect winter breakfast with this mouth watering classic take on gluten-free biscuits & gravy!
Ingredients:
- 1 package of Good Love Foods Biscuits
- 1 Package Boulder Cranberry Orange Sausage
- 2 1/2 cup milk
- 1/3 cup flour (gf if you want a fully gf meal)
- Salt & pepper added generously to your preference
How to:
- Preheat the oven to 425 and add biscuits on a parchment-lined pan when baking
- Set a timer for 15 min
- Sautee your sausage and use a wooden spoon to create chunky crumbles
- Push sausage aside and slowly add flour as you stir it into the sausage drippings
- Slowly whisk in the milk
- Add salt & pepper
- Cook until a ticky yet creamy consistency
- Remove biscuits from the oven, slice in half and top with your cranberry orange sausage gravy
We are all about giving credit where credit is due. We have made many a recipe with our German Sausage but recently we tried this Oktoberfest variation from Stanley Lobel which we found on Food & Wine and we were blown away! The addition of the smoky bacon and sweet apple with sauerkraut made for the perfect fall meal among friends. Enjoy this incredible Oktoberfest dish featuring Boulder German Sausage with your friends and family this weekend!
Ingredients
- 1/4 cup vegetable oil
- 5 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 very large onion, coarsely chopped
- 2 tablespoons off-dry white wine, such as Riesling
- 1 large sweet apple, such as Gala or Fuji—peeled, cored and cut into 1/2-inch pieces
- 12 juniper berries
- 4 bay leaves
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1 cup water
- 2 1/2 pounds sauerkraut—drained, rinsed and squeezed dry (4 packed cups)
- 12 Boulder German Sausages -or Boulder Sausage Bratwurst
- Grainy mustard, for serving
How to:
- In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
- Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
- In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
- Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.
“A cassoulet is everyday fare for a peasant but ambrosia for a gastronome”
– Julia Child
Ah, the rustic cassoulet. While its origins may be rooted in peasant fare, like many incredible cozy dishes, the masses have taken it and made it a staple in any home during the fall and winter seasons. As the fall season comes around, we’re always looking for a great recipe with Boulder Sausage that shines and makes for great leftovers. This recipe uses Boulder Sausage Italian Sausage link as a main protein component. One of our favorite content creators, Cook and Tell, has created something that will keep your family smiling and their bellies full! Head to their feed to find delicious meals and treats for all seasons!
The genius of this sausage recipe is that it combines simple ingredients to create something flavorful. If you want to add to this fantastic dish, grab some grilled bread or a bowl of rice.
- 1 package of Boulder Sausage Italian Sausage
- 1 cup of corn (fresh or canned)
- 1 cup diced red pepper
- 8oz can cannellini beans
- 1/4th cup vegetable oil
- 2 tablespoons flour
- 2 tablespoons chile powder
- 8oz can of tomato sauce
- 1 cup water
- 1/4th teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons brown sugar
- salt & pepper to taste
- grated parmesan cheese to top
- In one pan sautee sausage. Once firm, slice into pieces. Set aside
- In a second pan, heat oil over medium heat
- Stir flour and chile powder into the oil & cook until smooth
- Gradually add the corn, beans, peppers, tomato sauce, water, cumin, onion powder, garlic powder & brown sugar into the pan until thickened.
- Add in the sausage and let everything combine.
- Top with grated parmesan cheese
America’s love of football is more than just the game; it’s the pregame. It’s all about being ready to host a top tailgate before it’s even kick-off!
Every year as the seasons change we start together our favorite recipes for tailgating and hosting viewing parties.
Below are two of our favorite morning bites to bring to your next tailgate!
Sausage Waffle Bites have quickly become a staple for the day’s first game as they lean into a sweet & savory brunch bite. We link the convenience of this recipe as well. Weekends in the fall are. jam-packed and having a quick and delicious go-to is a touchdown for us every time. The Burrito Bites are equally fantastic with a great bite of eggs, cheese, and Boulder Sausage Chorizo & Hatch Green Chile Brats.
Try these top tailgate recipes next time you’re ready for some football!
Sausage Waffle Stacks:
How to:
- Cook a package of Boulder Sausage breakfast links in a pan with a light drizzle of evoo. Once seared a bit, lower the heat and about 1/4 cup water. Cook until crisp on the outside, and set aside.
- Heat up the Belgian waffle iron.
- Prepare waffle mix according to the label sing milk, honey & eggs.
- Pour the waffle mix into a greased and heated waffle iron.
- Use a pizza roller to make small square pieces of waffle.
- Cut your sausages into 1/2-inch pieces.
- Use a skewer to connect a piece of waffle with sausage, and continue until the skewer is filled to your liking.
- Drizzle a light amount of syrup over the final product & enjoy
Burrito Bites:
- Mission mini flour tortillas (24 count)
- Boulder Sausage Chorizo & Hatch Green Chile Ground sausage
- 505 Southwest Hatch Green Chile Salsa
- Tillamook Medium cheddar cheese
- Soft scrambled eggs (2 dozen)
- Chopped peppers & onions if desired
How to:
- Cook ground chorizo and hatch green chile sausage in a skillet, cooking through. Set aside.
- Scramble your eggs, keeping them on the softer side.
- Warm your tortillas
- Shred cheese
- Warm Hatch Green Chile salsa on the stovetop
- Combine egg, sauteed meat, green chile, and cheese on your tortilla and wrap it in aluminum foil, making two-bite breakfast burritos
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
- 1 Tablespoon oil (your choice: vegetable, avocado, evoo)
- 5 ounces Boulder Sausage Chorizo
- 8 oz shredded Jalapeno Pepper Jack Cheese
- 1 1/2 cup grated Oaxaca Cheese
- 1 bag of your favorite tortilla chips
- 1 ½ cup of 505 Southwest Salsa
- 1/4 cup cilantro chopped
- 1/4 cup sliced Jalapenos
Directions
- Preheat oven to 350 degrees.
- Place a skillet over medium heat and add oil
- Place one package of chorizo in, breaking it up as you cook
- Drain any fat once cooked and place the chorizo onto a plate with a paper towel on it to absorb any grease (rarely needed- Boulder Sausage is LEAN!)
- Add the chorizo to a cast iron skillet or a ceramic/glass baking dish and set aside
- Top the chorizo with the cheese and bake for about 10-12 minutes or until the cheese is bubbling and melted.
- Place on a trivet or heat-proof and top with chopped cilantro, sliced jalapenos, and serve with chips
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
- 4 cups water
- 1 cup milk
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 cup polenta/cornmeal
- 4 tbsp butter
- 1/2 cup parmesan cheese
- 1 cup diced butternut squash
- 1 package Boulder German Sausage
- 1 tbsp olive oil
Directions
- 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!
Breakfast the Boulder Way!
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.
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!
Breakfast Strata with Cranberry Orange Sausage
Ingredients:
- 2 packages of Boulder cranberry-orange sausage
- 12 cups of cubed stale french bread
- 1 1/2 cup sweetened dried cranberries
- 8 eggs
- 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
How to:
- 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
Ingredients:
- 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
- egg wash
How to:
- 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
Ingredients:
- 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
How to:
- 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)
- 1/2 Lemon
- 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
- 1/4 Lemon
- 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!
Our NEW line of Fully Cooked Sausages have landed at Safeway stores across the Front Range. Enjoy the same high quality product you know & love from Boulder Sausage, but with half the cook time!
Now available in Italian Peppers & Onions, Jalapeño Bacon and our classic Hatch Green Chile
