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Italian Sausage

Jul 24
0

[Chef Inspired} Creamy Tomato Rigatoni

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

We teamed up with our friends over at Specialty Appliance and the one and only Slacker from Alice 105.9 to bring you some mouthwatering, chef-inspired meals that you can whip up right at home. In less than 30 minutes, you can have a tastier, healthier, and fresher meal – perfect for the midweek rush or to impress all your friends at an impromptu dinner. Swing by Safeway to pick up Boulder Sausage and all the ingredients.

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Jun 30
1

Italian Sausage and Asparagus Cavatappi Pasta Salad

By | Italian Sausage, Recipes | No Comments

Italian Sausage and Asparagus Cavatappi Pasta Salad

Ingredients

1 package Cavatappi pasta

1 pack BOULDER SAUSAGE brand Italian Sausage (hot or mild)

1 cup Greek salad dressing

1 bunch asparagus

1 bunch fresh spinach

1 package grape tomatoes (optional)

1 package crumbled feta

Fresh ground salt and pepper

Preparation

  1. In a medium saucepan set to medium-high, cook the sausage until lightly browned.
  2. In a large pot, cook the cavatappi until al dente and remove from heat.
  3. Cut off the hard ends of the asparagus and roughly chop into 1-inch sections. Place in a small pot of boiling water and cook until bright green but still crunchy, remove from heat and rinse the asparagus with ice cold water to stop the cooking process.
  4. In a large bowl, combine all ingredients and thoroughly mix. Generously season with salt and pepper to taste and refrigerate for at least an hour to allow the flavors to develop.

Prep Time: 20 minutes  –  Cook Time: 20 minutes  –  Total Time: 40 minutes  –  Yield: Serves 4-6

Jun 24
2

Sheet Pan Jambalaya

By | Italian Sausage, Recipes | No Comments

Ingredients

  • 2 bell peppers (red, yellow, or green), sliced
  • 14oz of Boulder Sausage Italian Sausage Links, sliced into coins
  • 1 medium yellow onion, sliced
  • 1 jalapeño seeded and sliced
  • 3 stalks of celery, chopped
  • 3 tablespoons olive oil
  • 1 pound medium raw shrimp, peeled and deveined
  • 3 teaspoons Creole seasoning divided, or to taste
  • Salt and pepper to taste
  • ½ teaspoon paprika
  • 1 pint cherry tomatoes, halved
  • 4 cups cooked brown rice
  • 2/3 cup green onion for garnish, chopped
  • Parsley for garnish (optional)
  • ½ teaspoon red pepper flakes (optional)

Preparation

  1. Preheat oven to 425 degrees Fahrenheit and grease a large sheet pan.
  2. Add sausage, onion and pepper slices, chopped celery, and jalapeño slices to sheet pan. Drizzle with 2 tablespoons of olive oil and 2 teaspoons Creole seasoning. Mix together.  Cook for 7-10 minutes, until onions start to soften and sausage starts to brown.
  3. Combine shrimp with the 1 remaining tablespoon of olive oil in a bowl. Add ½ teaspoon of Creole seasoning and ½ teaspoon paprika. Stir until mixed well.
  4. Remove the pan from the oven and add the shrimp and halved tomatoes. Mix together, and return to the oven to cook for another 5-8 minutes, or until shrimp is pink and cooked through.
  5. Remove the pan from the oven and mix with the cooked rice. Add remaining ½ Creole seasoning, salt, pepper, and red pepper flakes. Mix well, and garnish with green onions and parsley.
  6. Serve immediately and enjoy!
Dec 17
0
Green Chile Meatballs SA

Green Chile Meatballs

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

Denver Channel 7’s Mike Nelson is turning up the heat in their new segment, Cooking with Mike! Mike’s admittedly terrible cooking skills make him the perfect host for this cooking series, which is sponsored by our friends at Specialty Appliance. On this episode of Cooking with Mike, Chef Dan and Mike are preparing these delectable Green Chile Meatballs – perfect for appetizers during your big game watch party or a side dish for any meal.

Recipe and video are provided courteous of Specialty Appliance and Denver Channel 7. 

Ingredients:

Meatballs:

  • 1 package of Hot Italian Boulder Sausage
  • ½ cup of bread crumbs
  • 1 egg
  • 1/4 cup of parmesan cheese
  • To taste – fresh parsley, salt and pepper

Green Chile:

  • 1 cup of mild to hot (based on preference) hatch green chiles, roasted
  • 1 can of fire roasted tomatoes
  • Small onion diced
  • 3 cloves of garlic diced
  • ½ pound of ground pork
  • 2 cups of chicken stock
  • To season – cumin, chili powder, coriander, salt and pepper

Craft it your way!

We used Hot Italian to give it a BOuLDER flavor. Boulder Sausage Hot Italian is authentically blended with peppers and all-natural spices, giving the dish excellent flavor without the need for additional seasoning. Although, for many, flavor preferences vary. Alternatively, use regular Italian Boulder Sausage for a milder flavor.

Preparation:

Meatballs:

  1. Combine all ingredients
  2. Ball and place on a sheet tray
  3. Bake meatball in Jenn Air Convection Steam Oven on convection bake at 400 degrees for 10 minutes or until cooked through

Green Chile:

  1. Aggressively brown the meat and add onions, garlic and cook until translucent
  2. Add cilantro, chilies, tomatoes, spices and chicken stock bring to a boil
  3. Simmer on Jenn Air Induction module for at least ½ an hour to desired consistency

Cooking with Mike Nelson

Recipe and video are provided courteous of Specialty Appliance and Denver Channel 7. Copyright 2019 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Learn more about our partnership with Specialty Appliance here.

May 20
0
Gluten Free Italian Sausage Marinara

Delizioso! Gluten FREE Italian Sausage Marinara

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

At last! An entirely Gluten Free pasta dish that tastes good and it’s even a little healthier too. Boulder Sausage believes food should be about bringing everyone together and providing real nutritional content, without sacrificing taste. If either you, relatives, or friends are affected by Gluten, you know how hard it can be to find products & recipes that everyone will truly enjoy, whether they are Gluten Free or not. So, we partnered with Boulder based Pieno Pasta to create truly Gluten Free recipes that are, as the Italians would say, delizioso. But don’t just take our word for it, invite the kin over and give them a try for yourself!

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Aug 07
1

Southwestern Dirty Rice.

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

Stouthwestern Dirty Rice

Ingredients:

1 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

Directions:

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

Jul 02
0

Broccoli Rabe with Italian Sausage 

By | Italian Sausage | No Comments

Broccoli Rabe with Italian Sausage 

Ingredients:

 3 pounds broccoli rabe (about 3 medium bunches), trimmed
4 tablespoons extra-virgin olive oil
5 garlic cloves, chopped
Salt
2 tablespoons fresh lemon juice
1 teaspoon of red pepper flakes
1/4 cup grated pecorino cheese

Directions:

  1. Cut broccoli rabe into 3-inch-long pieces. Heat the water in a steamer and add the broccoli rabe. Steam for five to seven minutes or until tender.
  2. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over low to medium heat, breaking it up into small pieces, until browned.
  3. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute.
  4. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss.
  5. Serve with pecorino.
We would like to thank  FoodandWine.com for this healthy and delicious recipe
Jun 04
1

Spinach and Sausage Salad

By | Italian Sausage | No Comments

Spinach and Sausage Salad

Ingredients:

2 tablespoons olive oil, divided
1 medium onion, halved and sliced
1 package of baby spinach (about 8 cups)
1 tablespoon balsamic vinegar
2 teaspoons stone-ground mustard

Directions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.  Add sausage and onion; cook, stirring frequently, until sausage is lightly browned and onion is slightly translucent, but still firm .
2. Whisk vinegar, mustard and remaining oil in a small bowl.
3. Clean spinach and place in a large bowl, drizzle with dressing and toss to coat spinach evenly.
4. Cut the sausage into coins and add the sausage onion mixture to salad and serve.

We would like to thank  Taste of Home for this healthy and delicious recipe
Dec 29
0

Spaghetti Bolognese

By | Italian Sausage | No Comments

Spaghetti Bolognese 

Ingredients:

1 pound Boulder Sausage Italian Ground
(mild or spicy)
1 pound ground chuck beef
2 slices of Boulder Sausage uncured bacon
1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
3 stalks of celery, coarsely chopped
3 carrots, coarsely chopped
2 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
2-3 sprigs rosemary leaves plucked and chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

 

Directions:

 

1. Drizzle 1 tbsp olive oil into a large saucepan on a medium heat. Add the bacon and fry until golden and crisp.
2. Reduce the heat and add the onion, carrot, celery, garlic and rosemary, then fry for 10 mins. Stir often until vegetables soften.
3. Increase the heat to medium-high, add the pork and beef and continue stirring for 3-4 mins until the meat is browned.
4.Add the tomatoes, chopped basil, oregano, and parsley. Cook over medium low heat until the sauce thickens, Stirring occasionally
5.Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for at least 1 hr 30 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan, check the seasoning and stir.
6. When the Bolognese is nearly finished cook the spaghetti following the instructions on the package. Drain the spaghetti. Plate and top with Bolognese sauce. Serve with Parmesan, the extra basil leaves and crusty bread.
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