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Category

German Sausage

Oct 18
0

Oktoberfest German Sausage with Bacon & Apple Sauerkraut

By | Blog, Boulder Sausage Insiders, German Sausage, Recipes | No Comments

We are all about giving credit where credit is due. We have made many a recipe with our German Sausage but recently we tried this Oktoberfest variation from Stanley Lobel which we found on Food & Wine and we were blown away! The addition of the smoky bacon and sweet apple with sauerkraut made for the perfect fall meal among friends. Enjoy this incredible Oktoberfest dish featuring Boulder German Sausage with your friends and family this weekend!

Ingredients

  • 1/4 cup vegetable oil
  • 5 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 very large onion, coarsely chopped 
  • 2 tablespoons off-dry white wine, such as Riesling
  • 1 large sweet apple, such as Gala or Fuji—peeled, cored and cut into 1/2-inch pieces
  • 12 juniper berries
  • 4 bay leaves
  • 1/2 teaspoon sugar 
  • Kosher salt and freshly ground pepper
  • 1 cup water
  • 2 1/2 pounds sauerkraut—drained, rinsed and squeezed dry (4 packed cups)
  • 12 Boulder German Sausages -or Boulder Sausage Bratwurst
  • Grainy mustard, for serving

How to:

  • In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
  • Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
  • In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
  • Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.
Mar 02
3

Dublin Coddle

By | German Sausage | No Comments

Dublin Coddle

Scrap the Corned Beef this year and start a new Saint Patrick’s Day tradition with this delicious Dublin Coddle.

Ingredients:

1 Boulder Sausage German rope
12oz thick cut bacon, sliced into 1 inch pieces
3 pounds russet potatoes, peeled & sliced 1/2″ thick
2 large onions, sliced into 1/2″ half rings
2 cups chicken broth
2 tablespoons apple cider vinegar
4-5 cloves garlic, minced
1 cup Guinness beer (or extra broth)
1/4 cup fresh parsley, minced – plus extra for sprinkling
pepper

Directions:

1.Preheat oven to 300 degrees.
In a large dutch oven, cook the bacon on medium heat until crispy. Remove the bacon using a slotted spoon & drain on paper towels.
2. Sear the sausage (or bratwurst) in the bacon grease to brown. Remove the sausages from the pan to drain with the bacon.
3. Remove all but 3 tablespoons of bacon grease from the pan. Add the sliced onion to the pot, & cover. Cook for about 7 minutes, stirring once or twice.
4. Add chicken broth, apple cider vinegar, minced garlic, & a sprinkling of pepper. Bring to a boil, then remove from the heat. Pour the onion/broth mixture into a separate dish for a moment.
5. Layer the sliced potatoes along the bottom of your dutch oven. Pour the onion/broth mixture over top. Add in 3/4 of the cooked bacon & 1/4 cup of chopped fresh parsley. Place the whole sausages on top.
6. Cover, cook for 45 minutes. Remove from the heat & pour in 1 cup of Guinness beer (or broth). Replace the cover & return to the oven for another 45 minutes.
7. Top with the remaining bacon & a few more sprinkles of fresh parsley once it’s done. Serve with crusty bread to sop up the au jus.
There are several variations of this classic Irish dish but our recipe is from mrshappyhomemaker.com.
Mar 02
0

German Skillet with Mustard Cream Sauce

By | German Sausage | No Comments

German Skillet with Mustard Cream Sauce

Ingredients:

14 oz Boulder Sausage German Sausage, cut into coins
1.5 lbs Red Potatoes
1 medium Onion, chopped
1 cup Sauerkraut, drained
1/2 cup Heavy Cream
2 tbsp Brown Mustard (or favorite German mustard)
Oil
Salt

Directions:

  1. Bring a large pot of water to boil, meanwhile cut red potatoes in half then slice 1/4″ thick into half coins.
  2. Add potatoes and salt to boiling water and cook till almost cooked through.
  3. While potatoes are cooking chopped onion to skillet and cook until slightly translucent add sausage rounds and cooked through until the sausage is seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion) Remove mixture from the skillet and set aside.
  4. Once the potatoes are done cooking, drain the water.  Add oil and potatoes to the skillet and brown.
  5. Once potatoes have browned add sausage and onion mixture back to the skillet, along with sauerkraut.
  6. Add mustard to the pan, then stir in heavy cream to combine. Continue cooking 5 minutes to thicken, stirring occasionally.
  7. Serve immediately.

 

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

Oct 02
1

Oktoberfest Stew with Sausage and Lager

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

Oktoberfest Stew with Sausage and  Lager

Ingredients: 
  • 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
Instructions:
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.
Mar 27
0

Classic German Sausage and Peppers

By | German Sausage, Recipes | No Comments

Dave from Arizona says: “I’m a total dude and I hate cooking. BOULDER SAUSAGE comes every couple of weeks and the German Sausages are my favorite. I like to grill them up most of the time, but when I have a girl over for a date I go a little more complex with a dish made with red wine, which just adds tons of flavor to the German Sausages. If you like to eat hearty ‘dude food’ but don’t have extensive kitchen skills and want to impress the ladies, this is the dish.”

Classic German Sausage and Peppers

Ingredients

3 tablespoons olive oil

3 green and/or red bell peppers cut into strips

1 pack BOULDER SAUSAGE brand German Sausages

¾ cup red wine

salt and pepper to taste

Preferred cheese for topping

Sliced French roll (optional)

Preparation

1. Preheat oven to 350° F.

2. Heat oil in large oven-proof skillet. Sauté green and red peppers for 2-3 minutes or until they are tender. Remove from skillet and set aside.

3. Add sausage links to skillet and brown on either side. Add wine and cover with foil. Bake for 25 minutes, or until there is no longer any pink.

4. Add the sautéed peppers, and bake for 5-10 minutes. Plate & sprinkle preferred shredded cheese over top and enjoy!

Prep Time: 15 minutes  –  Cook Time: 35 minutes  –  Total Time: 50 minutes  –  Yield: Serves 4

Aug 26
0

German Sausage Stroganoff and Tomatoes

By | German Sausage, Recipes | No Comments

German Sausage Stroganoff and Tomatoes

Ingredients

1 pack BOULDER SAUSAGE brand German Sausage

1 can cream of mushroom soup

½ cup of sour cream

1 small package of pre-sliced mushrooms, rinsed and chopped

½ small white onion, diced

¼ cup of diced tomatoes

1 lb. wide egg noodles

Black pepper

Preparation

  1. Cook noodles and set aside. Slice German sausage into 1/2 inch disks and cook thoroughly in oil. Do not drain.
  2. Add onion and mushrooms, cooking until onion is translucent.
  3. Stir in cream of mushroom soup and black pepper to taste.
  4. Add several spoonfuls of tomatoes until flavorful. Stir in sour cream and cook until hot.
  5. Serve over noodles and enjoy!

Prep Time: 20 minutes  –  Cook Time: 20 minutes  –  Total Time: 40 minutes  –  Yield: Serves 4-6

Aug 26
0

German Sausage “Pot of Gold Stew”

By | German Sausage, Recipes | No Comments

German Sausage “Pot of Gold Stew”

Ingredients

3 cups water

3 large Carrots- sliced thin

½ head of Cabbage cut into large pieces

1 large Onion

1 clove of garlic

2 tablespoons olive oil

4 potatoes cut into wedges

1 pack BOULDER SAUSAGE brand German Sausage

Salt and Pepper, to taste

Preparation

  1. In a large skillet, boil water with cut carrots and potatoes until soft. Approximately 20 minutes (time will be determined by size of pieces.)
  2. Drain pan and place vegetables in a bowl, save water.
  3. On medium heat place Boulder German Sausage in hot pan and cook each side eight minutes until lightly brown. Add oil, garlic, onion and cabbage. When onions begin to brown stir in Carrots and Potatoes then and cover pan.
  4. Add a 1/4 cup of water to pan to create a sauce, avoid overheating. Reduce heat to low and allow dish to set for approximately 12-15 minutes to blend, stirring occasionally. Serve warm and enjoy!

Prep Time: 20 minutes  –  Cook Time: 30 minutes  –  Total Time: 50 minutes  –  Yield: Serves 4-6

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