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Breakfast Sausage

Top Tailgate: Breakfast Edition

By | Boulder Sausage Insiders, Breakfast Sausage, Recipes | No Comments

America’s love of football is more than just the game; it’s the pregame. It’s all about being ready to host a top tailgate before it’s even kick-off!

Every year as the seasons change we start together our favorite recipes for tailgating and hosting viewing parties.

Below are two of our favorite morning bites to bring to your next tailgate!

Sausage Waffle Bites have quickly become a staple for the day’s first game as they lean into a sweet & savory brunch bite. We link the convenience of this recipe as well. Weekends in the fall are. jam-packed and having a quick and delicious go-to is a touchdown for us every time. The Burrito Bites are equally fantastic with a great bite of eggs, cheese, and Boulder Sausage Chorizo & Hatch Green Chile Brats.

Try these top tailgate recipes next time you’re ready for some football!

Sausage Waffle Stacks:

How to:

  • Cook a package of Boulder Sausage breakfast links in a pan with a light drizzle of evoo. Once seared a bit, lower the heat and about 1/4 cup water. Cook until crisp on the outside, and set aside.
  • Heat up the Belgian waffle iron.
  • Prepare waffle mix according to the label sing milk, honey & eggs.
  • Pour the waffle mix into a greased and heated waffle iron.
  • Use a pizza roller to make small square pieces of waffle.
  • Cut your sausages into 1/2-inch pieces.
  • Use a skewer to connect a piece of waffle with sausage, and continue until the skewer is filled to your liking.
  • Drizzle a light amount of syrup over the final product & enjoy

Burrito Bites:

How to:

  • Cook ground chorizo and hatch green chile sausage in a skillet, cooking through. Set aside.
  • Scramble your eggs, keeping them on the softer side.
  • Warm your tortillas
  • Shred cheese
  • Warm Hatch Green Chile salsa on the stovetop
  • Combine egg, sauteed meat, green chile, and cheese on your tortilla and wrap it in aluminum foil, making two-bite breakfast burritos

Sausage-Stuffed Crescent Cornucopias

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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

Sausage French Toast Cups

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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

Swedish Potato Sausage

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Swedish Potato Sausage

Ingredients

1 pack BOULDER SAUSAGE brand Breakfast ground sausage

1 lb. lean ground beef

1 small yellow onion, diced

1 lb. baby red potatoes, shredded fine

¼ teaspoon ground pepper

Preparation

  1. Brown sausage in large skillet over medium heat and drain.
  2. Mix all ingredients together and continue cooking for 2-3 minutes.
  3. Serve over noodles and with white gravy and enjoy!

*For meatloaf cook in loaf pan at 350° F for 50 minutes or until center is done.

Prep Time: 10 minutes – Cook Time: 10-60 minutes  –  Total Time: 20-70 minutes – Yield: Serves 4-6

Breakfast Sausage Turkey Stuffing

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Breakfast Sausage Turkey Stuffing

Ingredients

1 pack BOULDER SAUSAGE brand Breakfast Sausage

3 small pkgs. herb seasoned dressing mix

2 cups chopped celery

1 4oz. can of mushrooms

1 cup chopped onion

2 teaspoons of salt

1 teaspoon ground sage

½ teaspoon black pepper

1 ½ sticks butter or margerine

3 ½ cups water

Preparation

  1. Cook sausage until lightly browned, crumble into small pieces. Combine browned sausage with celery, onion, butter, mushrooms and seasonings with 3 1/2 cups water.
  2. Simmer for 25 miutes, remove from heat, mix with herb seasoned dressing mix. This recipe will stuff a 20-24 lb. turkey. Our favorite way is to serve it as a side dish without stuffing the turkey.

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

Kidney Bean Chowder

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Kidney Bean Chowder

Ingredients

2 packs BOULDER SAUSAGE brand Ground Breakfast Sausage

2 cans kidney beans

1 can diced tomatoes

1 large onion, chopped

1 bay leaf

1 ½ teaspoon seasoned salt

½ teaspoon garlic salt

½ teaspoon thyme

1 green pepper

1 cup diced Potatoes

1 quart water

Preparation

  1. Cook sausage until brown, pour off any excess fat.
  2. In large kettle combine beans, tomatoes, water, onions, bay leaf and rest of seasoning; add sausage, simmer covered for 1 hour.
  3. Add potatoes and green pepper, cook until potatoes are tender, then add beans.

Submitted by: Ray from Arvada

Prep Time: 10 minutes – Cook Time: 90 minutes  –  Total Time: 100 minutes – Yield: Serves 8

Breakfast Sausage Sandwich

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Breakfast Sausage Sandwich

Ingredients

6 English muffins

6 eggs

6 slices Muenster cheese

1 pack BOULDER SAUSAGE brand Ground Breakfast Sausage

Preparation

  1. Form sausageinto 6 equal patties, fry on medium heat until center is brown. Fry or poach eggs to your liking.
  2. Toast English muffin and spread with butter. Add sausage, egg, and a slice of cheese.

*These Breakfast sandwiches can be prepared ahead, keep frozen, microwave later.

Prep Time: 5 minutes – Cook Time: 10 minutes  –  Total Time: 15 minutes – Yield: Serves 6

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