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Grilled Sausage and Peaches With Pickled Peppers

By | Hot Italian Sausage | No Comments

Grilled Sausage and Peaches With Pickled Peppers

This recipe is inspired by one we found in Food and Wine, but we changed it up a bit  by grilling the peaches,  and adjusting the pickled pepper recipe.

Ingredients:

1/4 cup apple cider vinegar
1/4 cup distilled white vinegar
3 tablespoons Agave
1 1/2 teaspoons kosher salt
1/2 lb mini  sweet peppers
2 jalapeños,
1 serrano pepper
1 small onion
Canola oil, for brushing
5 BOULDER SAUSAGE hot Italian sausages
4 medium peaches

Instructions:

1. Thinly slice the peppers and onion. Mix the vinegars with agave, salt and 1/2 cup of water until the salt dissolves. Add the peppers and onion, cover and let stand at room temperature for at least 1 hour.

2.Light a grill and oil the grate. While it is heating, slice and remove pits from peaches. Grill the sausages over moderate heat, turning, until lightly charred and cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest for 5 minutes. Lightly grill the peach slices for 2 to 3 minutes. Thinly slice the sausage on the bias.
3. Arrange the grilled peaches on a platter. Top with the sausages and some of the pickled jalapeños and onion. Drizzle with the pickling liquid to taste. Serve the remaining pickles on the side.
Prep Time: 30 minutes – Cook Time: 10 minutes – Total Time: 40 minutes – Yield: Serves 6-8

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 & freshly 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 refridgerator 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

 

 

 

 

Chile Sausage Tacos with Salsa

By | Hatch Green Chile Sausage, Recipes | No Comments

Thanks to Pinch of Yum for the delicious recipe!

Chile Sausage Tacos with Pineapple Salsa

Ingredients: 

For the Pork:
1 tablespoon oil
1 shallot
1 clove garlic
1 jalapeno, ribs and seeds removed
2 teaspoons fish sauce
18 ounces Boulder Sausage Hatch Green Chile Sausage, sliced into thin strips
2 tablespoons sugar
2 tablespoons water

For the Pineapple Salsa:
1 cup chopped pineapple
1 cup chopped cucumber
½ cup chopped cilantro
½ cup chopped red onion or shallot
a squeeze of lime juice
a pinch of salt
tortillas for serving
cilantro and lime for serving
chili sauce for topping – see notes

Instructions:
For the Boulder Sausage Hatch Green Chile Sausage: Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the Hatch Green Chile Sausage and the fish sauce – stir fry for a few minutes until the Hatch Green Chile Sausage is no longer pink. With the heat very high, add the sugar and water and stir once – then let the Hatch Green Chile Sausage caramelize by not stirring it for about 1 minute. Repeat this process until the Hatch Green Chile Sausage is nice and golden brown.
For the salsa: Toss everything together in a medium bowl.
For the tacos: Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the Hatch Green Chile Sausage between 6 tortillas and top with the salsa and the chili sauce.

Notes:
For the chili sauce, combine two parts mayo and one part hot sauce (more or less depending on how hot your hot sauce actually is – I used Sriracha which is just moderately spicy). Whisk to combine or shake in a jar. Add water if needed to thin out the consistency – serve over the tacos.

Nutrition is for two tacos out of a total of six, and does not include chili mayo sauce.

For leftovers, store each element (Hatch Green Chile Sausage, salsa, and sauce) separately.

Potato and Chorizo Breakfast Hash

By | Chorizo | No Comments

Ingredients

2 8-oz. russet potatoes, cut into 1/2-inch dice
Salt
1 tablespoon vegetable oil
1 onion, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1 package Chorizo
4 large eggs
1 tablespoon finely chopped cilantro

Preparation

1. Place potatoes in a pot, cover with 1 inch of water, stir in 1/2 tsp. salt and bring to a boil. Reduce heat and simmer
until tender, 5 to 7 minutes. Drain.
2. Warm oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion and cook, stirring often, until
tender, about 3 minutes. Add bell pepper and chorizo and cook, stirring often, until pepper is softened, 3 to 5 minutes.
Stir in potatoes, season with salt and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes.
3. Press lightly on mixture so it forms a cake. Reduce heat to medium and continue to cook until golden and crisp on
bottom, 5 to 7 minutes.
4. Preheat broiler to high. Carefully break eggs onto potato cake, then place pan under broiler and cook until whites are
set, about 2 minutes. Sprinkle with cilantro and serve.

Prep Time: 10 minutes – Cook Time: 20 minutes – Total Time: 30 minutes – Yield: Serves 6-8

Sausage and Cheddar Biscuits

By | Breakfast Sausage, Recipes | No Comments

Sausage and Cheddar Biscuits

Ingredients

2 cups Pancake Baking Mix

14oz BOULDER SAUSAGE Breakfast Sausage cooked

2/3 cup Milk or Substitute

8oz Shredded Mild Cheddar

Preparation

  1. Preheat oven to 350°F.
  2. Grease cookie sheet.
  3. Mix all ingredients together thoroughly.
  4. Scoop a tablespoon of mixture onto greased cookie sheet.
  5. Bake on middle rack in preheated oven for 15-20 minutes, or until lightly browned.
  6. Gently remove cookies from cookie sheet and place on cooling rack or paper towels to cool.
  7. Enjoy alone or as a side with poached eggs and pancakes! Don’t forget to refrigerate any leftovers.

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

Sausage French Toast Cups

By | Breakfast Sausage, Recipes | No Comments

Sausage French Toast Cups

Ingredients

6 cups cinnamon bread, cubed

14 oz. BOULDER SAUSAGE brand Breakfast Sausage

6 eggs

1 1/2 cups whole milk

3 tsp vanilla extract

2 tsp cinnamon

1/2 tsp ground nutmeg

Preparation

  1. Brown sausage in large skillet over medium heat. Drain and set aside.
  2. Whisk eggs, milk, vanilla, cinnamon, and nutmeg in a large mixing bowl.
  3. Grease 12-cup muffin tin or line with muffin cups. Mix cooked sausage and bread cubes together lightly.
  4. Scoop slightly less than 1 cup of mixture evenly into muffin tins.
  5. Pour egg mixture over each bread and sausage-filled cup, making sure not to let them overflow.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.
  7. Preheat oven to 350°F and bake for 20-30 minutes, or until golden brown. Serve with fresh berries, powdered sugar, and/or maple syrup. Enjoy!

Prep Time: 10 minutes  –  Cook Time: 160 minutes  –  Total Time: 170 minutes  –  Yield: Serves 6-8

Biscuits and Sausage Gravy

By | Breakfast Sausage, Recipes | No Comments

Biscuits and Sausage Gravy

Ingredients

1 pack BOULDER SAUSAGE brand Ground Breakfast Sausage

1/3 cup all-purpose flour

3 1/2 cups milk

Biscuits, warmed

Salt and pepper, to taste

Preparation

  1. Cook sausage over medium-high heat until all pink is gone. Reduce heat to medium-low.
  2. Add flour to sausage, little by little. Continue cooking for 1 minute.
  3. Stir in milk. Continue cooking as gravy thickens, stirring often.
  4. Add salt and pepper and continue cooking until gravy reaches desired consistency.
  5. Serve gravy over warmed biscuits and enjoy immediately!

Prep Time: 10 minutes  –  Cook Time: 10 minutes  –  Total Time: 20 minutes  –  Yield: Serves 6-8

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

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

Hot Italian Sausage with Bow-tie Pasta

By | Hot Italian Sausage, Recipes | No Comments

The employees here at BOULDER SAUSAGE want to share this delicious recipe with you. At our recent sausage potluck someone brought this tasty dish using our BOULDER SAUSAGE brand Hot Italian Sausage, and we couldn’t resist passing recipe cards around!

 Hot Italian Sausage with Bow-tie Pasta

Ingredients

1 lb. bow-tie pasta

1 cup olive oil

½ head garlic

½ red onion

½ bunch fresh basil

½ can yellow corn

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

Salt and Pepper

Fresh parmesan cheese

Preparation

  1. Pre-cook the Italian sausage (Pan-fry, bake, etc.) cut into circles or semi-circles.
  2. Chop garlic; put into a large measuring cup. Chop basil and add to garlic. Chop red onion; add to the garlic/basil. Add a little salt and pepper before covering the garlic basil & red onion with olive oil. Put measuring cup in refrigerator.
  3. Boil pasta, rinse and drain. Toss with sausage and oil mixture. Salt and pepper to taste.
  4. If pasta is too dry, add more olive oil.  Stir in Parmesan Cheese and enjoy.

Prep Time: 10 minutes  –  Cook Time: 20 minutes  –  Total Time: 30 minutes  –  Yield: Serves 4-6