fbpx
0
was successfully added to your cart.

Category

Recipes

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.

Read More
Jul 24
0

[Chef Inspired} Street Corn Pizza

By | Hatch Green Chili Brats, 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.

Read More
Jul 23
1

Colorado Brat

By | Hatch Green Chili Brats, Recipes | No Comments

Colorado Brat

New York and Chicago may have their own hot dogs, but now Colorado has it’s own brat.

Ingredients:

4 (2-ounce) hoagie rolls, halved lengthwise
1 package Green Chile Brats
1/2 cup diced onion
1/2 cup diced green chiles
1/2 cup diced tomatoes
Sour cream
2.25 ounces of cotija cheese  (about 1/2 cup)
Whole grain mustard (optional)

  Directions:

  1. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.
  2. Grill bratwurst until cooked through (about 20-25 minutes)
  3. In a bowl, gently stir together the Green chiles, tomato, red onion, and lime. Salt to taste. Cover and refrigerate until ready to serve.
  4. Place a grilled brat on a warm hot dog bun. Top generously with the Green Chile Pico. Drizzle with sour cream and sprinkle with cotija.
 For a less spicy version, use regular or beer brats and replace the green chili pico with a mild salsa.
Jul 20
1

Bacon-Wrapped Pickles

By | Bacon, Recipes | No Comments

Bacon-Wrapped Pickles

Ingredients

  • 10 pickle halves
  • 1 package Boulder Sausage Bacon
  • 4 oz cream cheese
  • 2 oz sour cream
  • Scallions, sliced
  • Shredded pepper jack
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Ranch for dipping
  • Chopped parsley for garnish

Preparation

  1. Preheat oven to 425 degrees Fahrenheit (if you like your bacon extra crispy, try baking it for 4-6 minutes before wrapping around the pickles).
  2. Halve pickles and scoop out seeds/insides. Throw away the insides. Pat pickles dry with a paper towel.
  3. In a mixing bowl, combine cream cheese, sour cream, shredded cheese, scallions, onion powder, and chili powder. Stir until well mixed.
  4. Scoop mixture into the halved pickles, then wrap with a strip of bacon. Poke through with a toothpick to help keep the pickles held together.
  5. Place pickles on a baking sheet and bake for 20 minutes, or until the bacon is brown and crispy.
  6. Let pickles cool and garnish with parsley, then serve with ranch dressing.

For a fun and unique flavor, try soaking the bacon in whiskey overnight before you make this recipe! This will be sure to add a sweet, memorable taste that you’ll want to replicate over and over again!

Jul 13
0

Sausage-Stuffed Crescent Cornucopias

By | Breakfast Sausage, Recipes | No Comments

Sausage-Stuffed Crescent Cornucopias

Ingredients

4 BOULDER SAUSAGE brand Breakfast Sausage Links, cooked

¼ cup dried cranberries, coarsely chopped

1 8 oz. can crescent dinner rolls

1 egg, lightly beaten

Preparation

  1. Heat oven to 375°. Grease large cookie sheet or line with parchment paper.
  2. Chop cooked sausage into small pieces and add to large bowl. Mix in cheese and cranberries.
  3. Separate and lay out each piece of crescent dough. Scoop about 1 tablespoon of sausage mixture into center.
  4. Wrap filling with one far corner of dough and tuck in lightly, pressing the edges to center triangle to seal.
  5. Wrap the other far corner around the sealed filling, leaving filling slightly exposed. Lightly press bottom lip of filling opening to create a reservoir for more.
  6. Fill enlarged crescent cornucopias with remaining sausage mixture and brush with beaten egg.
  7. Bake until lightly browned, about 15 minutes. Serve warm and enjoy!

Prep Time: 15 minutes  –  Cook Time: 30 minutes  –  Total Time: 45 minutes  –  Yield: Serves 4-6

Jul 06
1

Strawberry Spinach Salad with Bacon

By | Bacon, Recipes | No Comments

Strawberry Spinach Salad with Bacon

Ingredients:

For the Salad

  • 6 to 6 slices of BOULDER SAUSAGE Uncured Bacon
  • 8 cups chopped spinach
  • 1 pound strawberries, sliced
  • 2/3 cup crumbled feta
  • 1 cup pecans
  • 1 chopped onion

 

For the HONEY BALSAMIC VINAIGRETTE

  • 1/4 cup olive oil (I use extra virgin)
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and fresh black pepper

Instructions:

1. Whisk Olive oil, balsamic, honey, and dijon mustard together in a bowl. Taste, then add salt and pepper as needed. Place in the refrigerator while preparing the salad.
2. Fry bacon in a pan until crisp. Chop into crumbles.
3. Preheat oven to 300°F (150°C). Spread pecans on top of baking sheet and toast for 7-8 minutes. Allow them to cool. Chop into crumbles like the bacon
4. Slice strawberries, onion, and spinach. Toss all of the salad ingredients together in a bowl. Add salad dressing to taste.
5. Plate and serve. Works as a starter or as a main course.

Prep Time: 30 minutes – Cook Time: 10 minutes – Total Time: 40 minutes – Yield: Serves 6-8

 

 

 

 

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

Facebook
Facebook
fb-share-icon
Twitter
Visit Us
Follow Me
Tweet
Pinterest
Pinterest
Pin Share
LINKEDIN
Share
Instagram