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Green Chile Sausage Pinwheels

By | Hatch Green Chile Sausage | No Comments

Green Chile Sausage Pinwheels

Ingredients:

1 package Hatch Green Chili sausage
1 onion, finely chopped
2 stalks celery, finely chopped
1 tablespoon chopped fresh parsley
Ground black pepper to taste
1/2 (17.5 ounce) package frozen puff pastry, thawed

Directions:

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
  3. Roll one pastry sheet into an 8×12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
  4. Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

Green Chile Sausage and Rice Casserole

By | Hatch Green Chile Sausage | No Comments

Green Chile Sausage and Rice Casserole

Ingredients:

1 lb. Boulder Sausage green chile sausage (uncooked)
1 tablespoon olive oil
1/4 cup chopped onions
2 chopped garlic cloves
1 cup white rice, rinsed
2 cups water
1 cup corn kernels
3/4 teaspoon salt
2 poblano chiles, charred/roasted, peeled, stemmed, seeded and chopped
1/4 cup chopped cilantro
1 cup sour cream
10 to 12 ounces cheddar cheese

Directions:

1. Heat the oil in a medium skillet over medium-high heat. Add the onions and saute until soft and translucent, about. Add the garlic and sauté for about 2 minutes, stirring frequently. Add the rice and cook for about 5 minutes, stirring frequently. You want the rice to turn opaque without toasting.
2.Add water, corn kernels and salt. Bring the mixture to a boil. Reduce the heat to low, cover and simmer until the rice is tender (about 15 – 20 minutes).
3.While Rice is cooking saute sausage in a pan until golden brown. Remove from heat.
4.Preheat the oven to 400 degrees Fahrenheit.
5.When the rice is cooked, fluff it with a fork and transfer it to a bowl to cool for a few minutes.
6.Mix the sausage and rice with the roasted poblano chiles, cilantro, sour cream and cheese until well combined.
7. Pour the rice mix into a 8 x 10 baking dish. Sprinkle the top with about 8 ounces of cheese and bake for 20 minutes or until the top is melted and golden brown.
8. Remove from the oven and top with the rest of the cheese. Let sit for 5 to 10 minutes and serve.

Thanks to LemonBlossoms.com, for their delicious recipe. But we upgraded it from a side dish to the main course by adding Boulder Sausage green chile sausage.

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.

Cranberry Orange Flatbread

By | Cranberry Orange Breakfast Sausage | No Comments

Cranberry Orange Flatbread

Ingredients:

1 package BOULDER SAUSAGE brand Cranberry Orange Sausage
3 flatbreads of your choice
1 14 oz can whole berry cranberry sauce
1 8 oz Brie cheese, cut into small thin pieces, rind removed
1 orange, zest

 

Directions:

1. Brown BOULDER SAUSAGE brand Cranberry Orange Sausage and drain.
2. Preheat oven to 350ºF.
3. Place flatbreads on cookie sheet and bake for 3 minutes.
4. Spread whole berry cranberry sauce on each flatbread; add Brie cheese, BOULDER SAUSAGE brand Cranberry Orange Sausage. Top with a small amount of orange zest. Bake for additional 5 minutes or until done.

Green Chile Stew with Sausage

By | Hatch Green Chile Sausage | No Comments

Green Chile Stew with Sausage

Ingredients:

1 lb BOULDER SAUSAGE Hatch Green Chile Breakfast sausage
1 medium yellow onion, chopped
1 cup diced celery
1 cup diced carrots
(1)14 ounce can white beans
4 cloves garlic, minced
2 cups roasted green chiles, chopped
(1)14 once can diced tomatoes
4 cups chicken stock
4 cups chopped red potatoes
1 teaspoon dried oregano
Salt and Pepper to taste
 

Instructions:

  1. Cook onions, celery and carrots over medium high heat in the bottom of a large pot until  onions are translucent.  Add the garlic and sausage and cook through, drain off any additional grease from pot.
  2. Add all remaining ingredients and bring to a boil. Reduce the heat to medium low and simmer for 10-15 minutes, or until the potatoes are tender. Season to taste. Enjoy!

 

 

 

Cranberry Orange Stuffing Balls

By | Cranberry Orange Breakfast Sausage | No Comments

Cranberry Orange Stuffing Balls

Ingredients:

1 14 oz package BOULDER SAUSAGE brand Cranberry Orange Sausage
1 6 oz box chicken stuffing mix
3/4 cup cranberry sauce
¼ cup dried cranberries
1 egg
1 cup chicken stock
2 tablespoons butter, melted

Instructions:

1.Heat oven to 325ºF
2. Cook BOULDER SAUSAGE brand Cranberry Orange Sausage in large skillet and drain.
3. In large bowl add stuffing mix, cranberry sauce, dried cranberries, egg and chicken stock; mix well. Let mixture sit for 5 minutes. After 5 minutes, add cooked sausage and mix well.
4. Line baking sheet with parchment paper. Shape into 16 balls and brush with melted butter.
5. Bake for 20-25 minutes or until done.

Cranberry Orange Sausage Stuffing

By | Cranberry Orange Breakfast Sausage | No Comments

Cranberry Orange Sausage Stuffing

 

Ingredients:

1 lb. Boulder Sausage Cranberry Orange sausage (uncooked)
3 cups fresh cranberries  or 3 cups frozen cranberries
1/2 cup agave
1 1⁄2 cups orange juice
1(14 1/2 ounce) package herb-seasoned stuffing cubes (8 1/4 cups)
1 cup butter, melted
1 cup pecans, roughly chopped
6 celery ribs, sliced 1/2-inch
2 medium onions, chopped (1 cup)
2 teaspoons salt
1⁄2 teaspoon pepper
1⁄4 teaspoon allspice

Instructions:

1.Cook cranberries, sugar and 1 1/2 cups orange juice, over medium-high heat in 3-quart saucepan, stirring occasionally, until cranberries pop and sugar dissolves (9 to 11 minutes)
2.While cranberries are cooling (about 15 minutes) combine all remaining stuffing ingredients in large bowl.
3. Stir in cranberry mixture.
4. Heat oven to 325 degrees.
5.bake the stuffing inside the turkey, or place stuffing mixture into greased 3-quart casserole dish.
6. Bake, uncovered, for 60 to 70 minutes or until celery is tender.
The inspiration for this recipe is loosely based on one we found on geniuskitchen.com .

Italian Sausage and Lentil Soup

By | Italian Sausage | No Comments

Italian Sausage and Lentil Soup

Ingredients:

½ lb. hot Italian sausage (uncooked)
1½ tbsp. olive oil
½ yellow onion, diced
1 large carrot, diced
1 stalk celery,diced
3 cloves garlic, diced
1 small zucchini, chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 c. water
4 c. chicken broth
1 c. dry lentils
1 tbsp. fresh basil, minced
1 tbsp. fresh parsley, minced
1 bay leaf
¼ tsp. paprika
¼ tsp. thyme
¼ tsp. oregano
¼ tsp. red pepper flakes
Salt and pepper to taste

Instructions:

1. Saute onion in olive oil until tender in a large stockpot over medium-low heat. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.
2.Add the tomatoes, water, chicken broth, and zucchinni and bring the soup to a boil.
3.Pour in the lentils along with the remaining seasonings/spices and reduce heat to a simmer.
4. Cook about 40-45 minutes, or until the lentils are tender and the liquid reduces.
5.Remove the bay leaf and serve.

Roasted Cauliflower Salad With Bacon and Chickpeas

By | Bacon, Italian Sausage | No Comments

Roasted Cauliflower Salad With Bacon and Chickpeas

Ingredients:

1 head cauliflower
5 pieces of Boulder Sausage Peppered Bacon
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley

LEMON TAHINI DRESSING

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

SPICED CHICKPEAS

15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
Order Ingredients

Instructions:

1.Preheat the oven to 400ºF. Chop the cauliflower into small florets and slice the red onion into 1/4-inch strips. Drizzle with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper then place on baking sheet.
2. Roast the cauliflower and onions in oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
3. While the cauliflower and onions are roasting, make the lemon tahini dressing. Blend the tahini, water, lemon juice, garlic, cumin, cayenne, and salt until smooth, then refrigerate until ready to serve.
4. Fry the bacon in a pan until crisp. When finished place on a paper towel to collect excess oil, then chop into bite size pieces
5.Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
6.Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
7.Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss. Serve warm or cold.
Thanks to budgetbytes.com, for the inspiration for this recipe. We did change it up a bit by including adding our delicious bacon.

Chorizo Burger with Avocado Aioli

By | Chorizo | No Comments

Grilled Chorizo Burger With Avocado Aioli

Ingredients:
Burger
      •  1 pound BOULDER SAUSAGE chorizo
      • 1 pound BOULDER SAUSAGE hot or mild bulk Italian sausage
      • 2 tablespoons butter
      • 4 onion rolls, split
      • 1 onion cut in rings
      • 1 tomato sliced
      • 6 to 8 leaves of butter lettuce
Aioli
2 large avocados pitted & halved
4 garlic cloves
1 tablespoon fresh squeezed lemon juice
1/2 cup  Mayonnaise
sea salt and black pepper to taste
Instructions:
 1. Mince garlic and scrape into mixing bowl. Add the rest of the aioli ingredients and mix until smooth. Add sea salt and pepper, to taste.
2.Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size patties, and flatten to 4″ rounds.
3. Butter and toast the rolls
4. Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
5.Spread equal amounts of the avocado aioli on the toasted rolls, then top the bottom rolls with the patty, lettuce, tomato, and onion, then the top rolls.