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Hatch Green Chili Brats

Jul 24
0

[Chef Inspired} Street Corn Pizza

By | Hatch Green Chili Brats, Recipes | No Comments

We teamed up with our friends over at Specialty Appliance and the one and only Slacker from Alice 105.9 to bring you some mouthwatering, chef-inspired meals that you can whip up right at home. In less than 30 minutes, you can have a tastier, healthier, and fresher meal – perfect for the midweek rush or to impress all your friends at an impromptu dinner. Swing by Safeway to pick up Boulder Sausage and all the ingredients.

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Jul 23
1

Colorado Brat

By | Hatch Green Chili Brats, Recipes | No Comments

Colorado Brat

New York and Chicago may have their own hot dogs, but now Colorado has it’s own brat.

Ingredients:

4 (2-ounce) hoagie rolls, halved lengthwise
1 package Green Chile Brats
1/2 cup diced onion
1/2 cup diced green chiles
1/2 cup diced tomatoes
Sour cream
2.25 ounces of cotija cheese  (about 1/2 cup)
Whole grain mustard (optional)

  Directions:

  1. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.
  2. Grill bratwurst until cooked through (about 20-25 minutes)
  3. In a bowl, gently stir together the Green chiles, tomato, red onion, and lime. Salt to taste. Cover and refrigerate until ready to serve.
  4. Place a grilled brat on a warm hot dog bun. Top generously with the Green Chile Pico. Drizzle with sour cream and sprinkle with cotija.
 For a less spicy version, use regular or beer brats and replace the green chili pico with a mild salsa.
Jun 08
1

Bratwurst Tacos

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Bratwurst Tacos 

Ingredients:

1 package Boulder Sausage Green Chile Brats 
Flour or Corn Tortillas
1 medium onion, diced
Queso Fresco
Shredded lettuce
2 tomatoes, diced
1 jalapeno sliced
Sour Cream
Salsa

Directions:

  1. Grill bratwurst until cooked through, about 20-25 minutes.
  2. Slightly brown the tortillas over griddle.
  3. Cut brats into coins and place on tortillas and serve with toppings of choice.

  We would like to thank  Palatable Pastime  for this healthy and delicious recipe

May 28
0
Boulder Sausage and Pieno Pasta Green Chile Sausage Cream

Creamy Hatch Green Chile – Gluten Free

By | Hatch Green Chile Sausage, Hatch Green Chili Brats, Recipes | No Comments

Whether you’re gluten free or not, we can all agree that most gluten free dishes don’t frequently taste very good and it’s not fair to anyone! Why should you be punished just because you have Celiac, gluten intolerance, or avoid gluten? And even though you’ve probably found yourself sucking it up and powering through those awful gluten free meals, your friends and family (who LOVE gluten) aren’t. So once again, your stuck making and eating “special” dishes – that don’t even taste good. It’s just not fair! So we set out on a mission to craft a series of completely Gluten Free dishes that everyone will enjoy, gluten free or not. To do this, we partnered with Boulder based Pieno Pasta – a shelf stable gluten free pasta. Give it a try and be the talk of the neighborhood at your next potluck with this mouthwatering dish, that’ll have everyone questioning if it was even gluten free.

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Jul 09
0

Southwest Salad

By | Hatch Green Chili Brats | No Comments

Southwest Salad

Ingredients:

½ ripe avocado
¾ cup packed fresh cilantro
½ cup nonfat plain yogurt

2 scallions, chopped

2 cloves garlic, quartered

1 tablespoon lime juice
½ teaspoon sugar
½ teaspoon salt
3 cups mixed greens
½ cup black beans, canned (rinsed) or cooked
½ cup corn kernels, fresh or frozen (thawed)
1/4 cup pine nuts
1/4 cup queso fresco
½ cup grape tomatoes

 

Directions:

  1. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over low to medium heat, until they are cooked through. Cut into coins.
  2. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
  3. Toss greens with 2 tablespoons of the dressing in a large  salad bowl. (Refrigerate the remaining dressing.)
  4. Evenly arrange the sausage coins, pine nuts, queso fresco,  black beans, corn and tomatoes in rows on top of the lettuce. 

There are several variations of  a Southwest Salad out there. Although we changed ours up a bit, our is mostly inspired by a recipe we found on Eatingwell.com

Jun 25
1

Grilled Brat with Avocado Pineapple Salsa

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Grilled Brat with Avocado Pineapple Salsa

Ingredients:

5 hot dog buns
1 cup fresh pineapple, finely chopped
1 large ripe avocado, chopped
¼ cup red onion, finely chopped
1 jalapeño, seeded and finely minced
¼ cup cilantro, chopped
juice of half a lime
salt to taste
Sriracha, on the side (optional)

Directions:

  1.  Stir the pineapple, avocado, red onion, jalapeño, cilantro, and lime together in a bowl. Add salt to taste. Cover and refrigerate until ready to serve.
  2. Grill bratwurst until cooked through, about 20-25 minutes.
  3. Slightly toast the buns over the grill or in the oven.
  4. Place brats on buns and top generously with pineapple avocado salsa.
We would like to thank  AlaskaFromScratch for this healthy and delicious recipe.
Apr 09
1

One Skillet Sausage Peppers and Rice

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One Skillet Sausage Peppers and Rice

Ingredients:

1 1/4 c. white rice
2 tsp. olive oil
1 (12 ounce) package Boulder Sausage Green Chile Bratwurst (or any of our links)
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 small white onion, quartered and sliced
4 cloves garlic, minced
1/2 tsp. kosher sea salt
1/2 tsp. ground black pepper
5 tbsp. tomato paste
1 1/4 c. low-sodium chicken broth, divided
1 tsp. paprika
1/8 tsp. cayenne pepper
1 1/2 tbsp. chopped parsley

 Directions:

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Slice sausage into coins. Once the skillet is hot, add the oil, then the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Saute peppers and onion in the same skillet for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. In the skillet whisk to combine the tomato paste and about 3/4 cup of chicken broth. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
 Thanks to Life Made Simple for this delicious recipe
Jun 08
0

Green Chile Sausage Tacos with Pineapple Salsa

By | Hatch Green Chili Brats, Recipes | No Comments

Thanks to Pinch of Yum for the delicious recipe!

Green Chile Sausage Tacos with Pineapple Salsa

Ingredients: 

For the Pork:
1 tablespoon oil
1 shallot
1 clove garlic
1 jalapeno, ribs and seeds removed
2 teaspoons fish sauce
1 package Boulder Sausage Hatch Green Chile Brats, sliced into thin strips
2 tablespoons sugar
2 tablespoons water

For the Pineapple Salsa:
1 cup chopped pineapple
1 cup chopped cucumber
½ cup chopped cilantro
½ cup chopped red onion or shallot
a squeeze of lime juice
a pinch of salt

For serving
tortillas for serving
cilantro and lime for serving
chili sauce for topping (Mayo + Hot Sauce) – see notes

Instructions:
For the Boulder Sausage Hatch Green Chile Sausage:

  • Heat the oil in a heavy pan over medium heat.
  • Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes.
  • Turn the heat to high and add the Sausage and the fish sauce – stir fry for a few minutes until the Sausage is no longer pink.
  • With the heat very high, add the sugar and water and stir once – then let the Sausage caramelize by not stirring it for about 1 minute.
  • Repeat this process until the Sausage is nice and golden brown.

For the salsa:

  • Toss all the ingredients together in a medium bowl.

For the chili sauce:

  • Combine two parts mayo to one part hot sauce (alter ratio to desired flavor and hotness).
  • Whisk to combine or shake in a jar.
  • Add water if needed to thin out the consistency and drizzle over tacos.

For the tacos:

  • Warm the tortillas quickly in a skillet with a little bit of oil.
  • Arrange the Sausage strips between 6 tortillas and top with the salsa and the chili sauce.

Notes:

Nutrition is for two tacos out of a total of six, and does not include chili mayo sauce.

For leftovers, store Sausage, salsa, and sauce separately.

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