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Chorizo

Chorizo Burger with Avocado Aioli

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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.

Potato and Chorizo Breakfast Hash

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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

Cheese Ravioli Topped with Chorizo, Cherry Tomatoes and Basil

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Paula from New Mexico tells us – “I made this for dinner on Tuesday and I can’t tell you how much the kids loved it. They were eating tomatoes and they don’t even like them! The tender meat and heated flavor of the BOULDER SAUSAGE Chorizo really stood out to me and I think it made the meal twice as delicious compared to when I use store bought sausage. I love getting deliveries from BOULDER SAUSAGE. Definitely on my ‘Monthly Must Eats’ list for the fam!”

Cheese Ravioli Topped with Chorizo, Cherry Tomatoes and Basil

Ingredients

2 pints cherry tomatoes

1 lb. BOULDER SAUSAGE brand Chorizo

2 tbsp. balsamic vinegar

1/4 tsp. kosher salt

1/4 tsp. black pepper

16 oz. cheese ravioli

2 tbsp. chopped fresh basil

Preparation

1. Preheat oven to 425 degrees. Cut all the tomatoes in half, set aside. In a medium skillet cook chorizo till browned, about 5 minutes

2. Cook ravioli according to package directions. Drain ravioli and reserve 1/4 cup of cooking liquid. Plate ravioli add chorizo and top with tomatoes.

3. Garnish with chopped basil and or preferred shredded cheese.

Prep Time: 15 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4

Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa

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Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa

By Toni at Boulder Locavore

Ingredients

1 pack BOULDER SAUSAGE brand Chorizo

Apple wood (can be purchased wherever barbeque supplies are sold), about 2 cups (un-soaked)

1 package of 6 inch soft corn tortillas (usually 12 in a package)

Queso Fresco cheese (a mild Mexican white cheese), sliced

One recipe of Grilled Peach and Corn Salsa (click here for recipe – make prior to smoking chorizo)

Smoking box or heavy foil

Preparation

  1. Preheathalf of the grill to high heat.  Leave other side of grill turned off.  Keep hood lowered.
  2. In an oven proof skillet (I used cast iron), lightly brown the chorizo on the stove top or on a grill burner if your grill has one.  Drain any grease (mine did not have any).
  3. Prepare the smoking packet.  I used a cast iron grill smoking box I purchased for about $10 on Amazon.com.  You can also make a smoking packet by placing the apple wood in a large square of heavy foil.  Close packet by folding over edges.  Pierce the top of the foil in several spots.
  4. Place the smoking packet on the heated side of the grill.  Close grill lid and allow to heat up and begin to smoke (about 10-15 minutes).  Leaving smoking packet on the grill, add the chorizo in the oven proof skillet on the side of the grill that was not heated.  Close grill hood and allow to smoke for 15 minutes.
  5. Remove chorizo and allow to cool slightly.  Drain any fat or use a slotted spoon to dish chorizo into tacos.  Remove smoking packet and allow to cool fully before discarding (or discarding the wood if using a smoking box).
  6. To warm tortillas:  Place tortillas in heavy foil and seal.  Place packet on the grill to warm for a few minutes after removing chorizo and smoking packet.
  7. To assemble tacos:  In a warm tortilla, add two spoonfuls (soup spoon size) of chorizo, a slice of queso fresco and a large spoonful of the Grilled Peach and Corn Salsa.  Enjoy!

Prep Time: 25 minutes – Cook Time: 40 minutes  –  Total Time: 65 minutes – Yield: Serves 4-6

Chorizo Sausage Spicy Chili

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Chorizo Sausage Spicy Chili

Ingredients

2 lbs. ground chuck

1 gallon canned tomatoes

1 large can chili beans

1 large onion, diced

1 green pepper, diced

2 packs BOULDER SAUSAGE brand Chorizo

1 large can kidney beans

1 large can red pinto beans

Preparation

  1. Brown Hamburger and Chorizo and drain off excess fat.
  2. Cook onion and pepper with meat until tender. Drain tomatoes and cut into chunks.
  3. Cook over medium heat until they come to boil. Add beans and meat and simmer for 1 hour on low heat. Stir to prevent sticking.

*For slightly less spicy chili, substitute BOULDER SAUSAGE brand Hot Italian sausage for Chorizo

Prep Time: 15 minutes – Cook Time: 60 minutes  –  Total Time: 75 minutes – Yield: Serves 6-8

Easy Chorizo Chili

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Easy Chorizo Chili

Ingredients

1 pack BOULDER SAUSAGE brand Chorizo

1 large can chili beans

1 16-ounce can kidney beans

2 16-ounce cans diced tomatoes

1 16-ounce can tomato sauce

½ cup jalapenos

¼ diced green bell pepper

¼ diced onion

Preparation

  1. Brown chorizo until fully cooked. Drain.
  2. In a crock pot or large sauce pan add all ingredients and simmer for 30 minutes or longer.
  3. Serve with bread or crackers, and add shredded cheddar cheese if desired. Enjoy!

*For a milder chili remove jalapenos.

This is a great meal on a cold winter evening!

Prep Time: 10 minutes – Cook Time: 40 minutes  –  Total Time: 50 minutes – Yield: Serves 6-8

Chorizo Sausage Nacho Meat Mix

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Chorizo Sausage Nacho Meat Mix

Ingredients

1 pack BOULDER SAUSAGE brand Chorizo

2 cups salsa

1 lb. lean ground beef

1 ½ cup grated cheese (cheddar recommended)

Preparation

  1. In a large pan, simmer sausage and beef for 10-15 minutes until all the meat is broken into very small pieces.
  2. Add Salsa. Sprinkle black pepper on top of mix and simmer for three more minutes.
  3. Preheat oven to 350° F.
  4. Lay nacho chips onto cookie sheet. Spread mix onto nacho chips and sprinkle grated cheese on top. Add your choice of jalapeno peppers or any other desired spices. Place in oven until cheese is melted.

Prep Time: 5 minutes – Cook Time: 25 minutes  –  Total Time: 30 minutes – Yield: Serves 4-6

Breakfast Quich’e (With Low Carb Option)

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Breakfast Quiche (With Low Carb Option)

Ingredients

4 large eggs

½ cup half and half or cream

2 tablespoons butter

1 medium diced onion

3 cups shredded cheese, cheddar, muenster or ranchero

½ BOULDER SAUSAGE brand Chorizo or ground breakfast sausage, cooked

1-4 ounces green chilies diced and drained

Foil for LOW CARB (No shell is used with “low carb” variety) or 1 frozen deep dish pie shell (for regular recipe)

½ cup each sour cream or fresh salsa (optional)

Preparation

  1. Preheat oven to 425 degrees. For “Low-Carb” line a 9” pie shell with foil. (For the standard recipe use one frozen shell.) The rest of recipe is the same for both varieties.
  2. Sauté onions in butter and pour into “shell”. Spread sausage and green chilies over onion. Spread cheese evenly over mixture. Blend eggs with cream and pour over the cheese.
  3. Place on cookie sheet to prevent overflow. Bake for 10 minutes, reduce temperature to 350. Cook for 45 minutes.
  4. Garnish with sour cream and salsa. Serve with fresh Fruit and black beans. Recipe may be prepared ahead.

Prep Time: 15 minutes – Cook Time: 55 minutes  –  Total Time: 70 minutes – Yield: Serves 4-6

Chorizo Stuffed Peppers

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Chorizo Stuffed Peppers

Ingredients

1 lb. BOULDER SAUSAGE brand Chorizo

1 cup white rice

1/3 cup Italian bread crumbs

1 tablespoons olive oil

3 green bell peppers

Preparation

  1. Pre-heat oven to 400°. Cook Chorizo on medium heat until cooked through. While cooking sausage, prepare one cup of white rice.
  2. When sausage is finished, drain, add rice, Bread crumbs and olive oil to pan and mix.
  3. Place mixture inside hollowed bell peppers. Place on cookie sheet and bake at 400° for 10 minutes, and serve.

Prep Time: 10 minutes – Cook Time: 10 minutes  –  Total Time: 20 minutes – Yield: Serves 3