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Oktoberfest Sausage Dinner

By | Bratwurst | No Comments

Oktoberfest Sausage Dinner


1 to 2 packages of Boulder Sausage Bratwurst
2 teaspoons butter
1 medium onion cut into wedges
32 ounces sauerkraut
1 cup apple juice
2 medium apples seeded and cut into wedges
6 each red skinned potatoes peeled and cut in half
salt to taste
black pepper to taste
parsley leaves


1. Cook bratwurst in frying pan, on medium heat, with a tablespoon of olive oil.
– Alternatively: You can cook the sausage by boiling it in beer. This will give it a stronger beer flavor, however, it will reduce the natural flavor from the spices in the sausage. We never recommend boiling it in water, as this will leave the sausage flavorless.   
2. Brown sausage in butter in a frying pan then move to a 2 quart casserole dish.
3. Top with the onion, sauerkraut (using half of the liquid), apples, potatoes. Add the apple juice and salt and pepper to taste.
4. Bake in a casserole dish at 350℉  for 45 minutes to 1 hour until potatoes are tender.
5. Garnish with fresh parsley if desired and serve.

We would like to thank  RecipeLand.com for this classic recipe

Brat stuffed German Potato Dumplings

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Brat Stuffed German Potato Dumplings 

1/2 a package of Boulder Sausage Bratwurst , cooked, cut into 1-2 inch slices
3 russet potatoes, peeled and cut into large chunks
½ cup flour
3 tablespoons cornstarch
1 teaspoon salt
⅛ teaspoon nutmeg
1 egg, beaten
tablespoons butter
1 teaspoon olive oil
1 tablespoon chopped chives, for garnish
horseradish mustard or spicy brown mustard, for serving


  • Boil the potatoes for 30 to 45 minutes, or until they are fork tender. Drain the potatoes and mash them until they are completely smooth.
  • Place the mashed potato in a large bowl. Add the flour, cornstarch, salt, nutmeg and egg. Mix until combined.
  • Shape ¼ cup of the mixture into a patty in the palm of your hand. Place 1 slice of the bratwurst into center of the patty and shape the potato around the sausage, forming a tight ball. Repeat this with all the ingredients. You should have roughly 15 balls.
  • Bring 6 quarts of water to a simmer in a large stockpot. Place half of the potato dough balls into the water and simmer for 10 minutes. The dough balls will float to the surface when they are close to being done. Remove the dumplings from the water and let them rest on a plate while you simmer the second batch.
  • Heat the butter and olive oil in a large sauté pan. Sauté the potato dumplings for 5 minutes to brown lightly on all sides. Garnish with chopped chives and serve warm with horseradish mustard


We would like to thank   meredithlaurence.com for this unique and delicious recipe

Bratwurst with Mustard Fried Potatoes & Braised Cabbage

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Bratwurst with Mustard Fried Potatoes & Braised Cabbage


1/4 cup diced shallots
1/4 cup red wine vinegar
1/4 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
1 1/2 pounds Yukon Gold potatoes
1 teaspoon thyme leaves
2 tablespoons chopped parsley
1 bunch of watercress, thick stems discarded
braised red cabbage
2 tablespoons butter
1/2 head red cabbage, cored and cut into 1/4-inch slices
1/2 onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt


  1. Cut potatoes into 1 1/2-inch chunks, then cook in a pot of salted boiling water, until tender, 30 minutes. Drain and let cool slightly
  2. Combine the shallots and vinegar in a bowl and let stand for 5 minutes; stir in both mustards. Whisk in 3/4 cup of the oil and season the vinaigrette with salt and pepper.
  3. Grill the bratwursts over moderate heat, turning, until heated through, 10 to 15 minutes.
  4. Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
  5. Heat the remaining 2 tablespoons of oil in a large non-stick skillet. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning, until golden and crisp, 6 to 7 minutes. Remove the pan from the heat and add 1/2 cup of the vinaigrette and the parsley. Season with salt and pepper and toss to evenly coat.
  6. Arrange half of the braised Cabbage on a serving platter. Scatter the potatoes and three-fourths of the watercress over the cabbage and top with half of the bratwursts. Repeat with the remaining cabbage, watercress and bratwursts. Pass the remaining vinaigrette at the table.

We would like to thank FoodandWine.com for this delicious recipe

Oktoberfest Stew with Sausage and Lager

By | Beer Bratwurst, Bratwurst, German Sausage | No Comments

Oktoberfest Stew with Sausage and  Lager

  • 1 tablespoon olive oil
  •  1 (14 ounce) package of BOULDER SAUSAGE German rope or bratwurst, cut into bite-size slices
  •  1 1/2 onion, sliced into thin semi-circles
  • 1/2 head small cabbage, thinly sliced, or 6 oz of sauerkraut
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground caraway seeds
  • Pinch of salt
  •  2 cloves garlic, finely chopped
  •  1 cup Left Hand Brewery’s OKTOBERFEST MÄRZEN LAGER
  •  2 russet potatoes, peeled and cubed to bite-size pieces
  • 2 1/2 cups hot chicken stock
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon flat-leaf parsley, chopped
1. Heat olive oil in a medium-large pot over medium-high heat, add in the sliced sausage, cook for 4-5 minutes until caramelized.
2. Add onions allow to caramelize and add cabbage or sauerkraut and garlic, stir in ground caraway seeds and the pinch of salt.
3. stir in the garlic until it becomes aromatic, then add 1 cup of lager, and stir; allow the beer to slightly reduce for about 3 minutes or so
4. Finally, add in the cubed potatoes and the hot chicken stock, stirring occasionally. Allow the mixture to come to the boil, then place a lid on allowing a little steam to escape.
5. Reduce to low and gently simmer the stew for about 40 minutes; turn the heat off, and stir in the apple cider vinegar and the chopped parsley. Season to taste and serve in large bowls with some hearty, rye bread or rustic rolls.
Thanks to Cozy Apron for the delicious recipe! We made some minor changes inclu substituting Boulder Sausage and LeftHand OKTOBERFEST MÄRZEN LAGER into the recipe to make the perfect stew for a Colorado autumn night.

Simple Bratwurst and Sauerkraut Recipe

By | Bratwurst, Recipes | No Comments

Coloradan Joe says this about our BOULDER SAUSAGE brand Bratwursts: “The guys and I love having these when it gets warmer and we can go out and grill. That weather is sketchy now but don’t worry, I stocked up already on all the brats I need for the summer! Everyone treats it as BYOB – Bring Your Own Brats – and we share, but everyone loves the BOULDER SAUSAGE brand Bratwursts the most. They have a juicy, tender flavor that explodes with each bite. Our favorite thing to do is cook them in beer with sauerkraut. I am no ‘recipe’ guy but I wrote this up pretty easily. Dang, now I am so hungry I will be firing up the grill in the snow to eat some tonight!”

Simple Bratwurst and Sauerkraut Recipe


4 links BOULDER SAUSAGE brand Bratwursts

1 (12 ounce) bottled beer

1 cup sauerkraut

4 pretzel Buns


1. In a large saucepan, cover bratwursts with beer and bring to a boil.

2. Once boiling, reduce heat and simmer for 10 minutes.

3. To heat sauerkraut, place in sheet of foil and wrap tightly. Place on top rack above grill or use other source of indirect heat.

4. Place bratwursts on grill and cook for about 10 minutes, turning occasionally.

5. For toasted buns, place face-down on grill a couple minutes prior to finishing the bratwursts.

6. When finished, serve with heated sauerkraut and any additional condiments you prefer. Enjoy!

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

Bratwurst and Apples

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Bratwurst and Apples


4 links BOULDER SAUSAGE brand Bratwursts

2 tablespoons water

1 medium onion

2 small red cooking apples

2 tablespoons of butter, divided

12 natural frozen potato wedges

¼ cup cider vinegar

3 tablespoons sugar

½ teaspoon caraway seed

2 tablespoons chopped parsley


1. In a large non-stick pan, cook sausage until there is no more remaining pink. Remove from pan and slice into half-inch pieces. Place cooked sausage and water into large non-stick pan; cover tightly and cook over medium heat 8 minutes, stirring occasionally.

2. While sausage cooks, cut onion into 12 wedges. Next, core apples and cut into 8 wedges. Once sausage is done remove from pan and put to the side. Pour off any drippings.

3. Using the same pan, melt 1 tablespoon of butter and add apple and onion wedges. Cook for 4 minutes, until apples are tender. Remove from pan.

4. Add the remaining butter to pan and stir in potatoes. Over medium-high heat, cook, covered, for 5 minutes, until potatoes are tender.

5. In a bowl, combine vinegar, sugar and caraway seed. Reduce heat and add sausage, apples, onions, and vinegar mixture to pan and cook until thoroughly heated. Serve with chopped parsley and enjoy!

Prep Time: 5 minutes  –  Cook Time: 18 minutes  –  Total Time: 23 minutes  –  Yield: Serves 4

Bratwurst Pasta Primavera

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Bratwurst Pasta Primavera


8 ounces BOULDER SAUSAGE brand Bratwursts – approximately 2 links

3 cloves garlic, minced

1 tablespoon olive oil

½ lb. asparagus, cut diagonally into 1-inch pieces

1 red bell pepper, cut into strips

1 teaspoon dried basil leaves

6 ounces linguini

2 tablespoons chopped parsley

2 tablespoons grated Parmesan cheese


1. In a large non-stick pan, cook sausage until there is no more remaining pink. Remove from pan and slice into half-inch pieces. Add garlic to pan and cook over medium heat for 2 minutes.

2. Add asparagus to pan and cook for another 2 minutes, stirring occasionally. Next, add sausage, red bell pepper and basil and cook for about 5 minutes, stirring occasionally.

3. Boil water in a large pot and bring linguine to al dente and drain. Return to pot and add sausage mixture, parsley and cheese. Mix well and enjoy!

Prep Time: 10 minutes  –  Cook Time: 12 minutes  –  Total Time: 22 minutes  –  Yield: Serves 4

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