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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.

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

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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

Hot Italian Sausage with Shrimp and Kale Salad

By | Hot Italian Sausage, Recipes | No Comments

Amanda from South Dakota sends in this recipe to us with a raving review. “I LOVE BOULDER SAUSAGE brand Italian Sausages! But what I think a lot of people don’t realize is you can mix it up with other meats, too. I like to add it to a shrimp and kale salad and love the zing from yellow cherry tomatoes that burst in your mouth with the shrimp and sausage bites. Go BOULDER SAUSAGE!”

Hot Italian Sausage with Shrimp and Kale Salad

Ingredients

1 tablespoon butter

½ pack of yellow tomatoes (cut in half)

2 large, chopped garlic cloves

1 pack BOULDER SAUSAGE brand Italian Sausage, casings removed

1 ¼ lb. large shrimp, peeled and deveined

2 bunches of kale, chopped roughly into large pieces

Finely grated parmesan cheese

Salt and pepper

Preparation

1. In a large skillet over medium heat, heat 1T butter. Add 2 large, finely chopped garlic cloves sauté and stir for a minute, until the garlic is fragrant. 

2. Mix in sausage and cook until brown, 5-6 minutes, Add 1 1/4 lb. large shrimp, peeled and deveined. Cook, tossing occasionally, until the shrimp is just cooked through – about 4 minutes.

3. Add 1 bunch of chopped kale and toss until it starts to wilt. Then add 1 more bunch of chopped kale, toss until that starts to wilt, and remove from the heat. Top with grated parmesan and yellow halved tomatoes and enjoy!

Prep Time: 10 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4

Hot Italian Sausage with Wild Rice and Basmati Pilaf

By | Hot Italian Sausage, Recipes | No Comments

Stacey from Colorado sent us this recipe. “I have picky children who don’t want to eat healthy food, ever. Getting them to eat something like wild rice that looks different is hard, but when I have BOULDER SAUSAGE brand Italian Sausages cooked with the meal, they love every single bite and are willing to try new things when it means they get BOULDER SAUSAGE brand sausages with it.”

Hot Italian Sausage with Wild Rice and Basmati Pilaf

Ingredients

Kosher salt

2 tablespoons extra-virgin olive oil

6 links BOULDER SAUSAGE brand Italian Sausages, sliced

1 tablespoon chopped fresh thyme

¾ cup basmati rice

¾ cup wild rice

2 tablespoons chopped fresh parsley

Freshly ground pepper

Preparation

1. Bring a large pot of salted water to a boil; add the wild rice and cook until just tender, about 40 minutes; drain. Set aside and cover to keep warm.

2. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the sausage and cook, until browned, about 5-7 minutes. Pour off all but about 3 tablespoons of the drippings, set aside sausage and keep warm.

3. Add thyme. Stir in the basmati rice and cook until lightly browned, 1 to 2 minutes. Add 1 1/3 cup. Water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 15 minutes. Remove from the heat and set aside, covered, 5 minutes.

4. Fluff the basmati rice with a fork, and then stir in the prepared wild rice and the parsley. Season with salt and pepper, once plated assemble sliced hot Italian sausage over top.

Prep Time: 10 minutes  –  Cook Time: 50 minutes   –  Total Time: 60 minutes  –  Yield: Serves 6-8

Italian Sausage with Ziti, Spinach and Cherry Tomatoes

By | Italian Sausage, Recipes | No Comments

Linda from New Mexico – “I try to eat healthy, and the fact that BOULDER SAUSAGE makes its Italian Sausage with lean cuts of pork means I can eat a hearty meal without loading on the calories. When I want to splurge a little, I make this pasta dish with BOULDER SAUSAGE brand Italian Sausage.”

Italian Sausage with Ziti, Spinach and Cherry Tomatoes

Ingredients

4 links BOULDER SAUSAGE brand Italian Sausage

4 ounces uncooked ziti

½ teaspoon extra-virgin olive oil

1 cup cherry tomatoes, halved

¼ teaspoon salt

1 garlic clove, minced

1/8 teaspoon crushed red pepper

6 tablespoons half-and-half

1 cup fresh spinach

Preparation

1. Place sausage in skillet over medium high heat for 5-7 minutes or until sausage is evenly brown, cook pasta according to package directions, omitting salt and fat; drain.

2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally.

3. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Prep Time: 10 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4