Hatch Green Chile Sausage

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

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.

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!