Recipes

Italian Sausage Spaghetti

Ingredients

1 pack BOULDER SAUSAGE brand Italian ground sausage

1 pound ground buffalo

1 pound ground chuck

1 pound ground turkey

¼ tablespoon garlic powder

¼ tablespoon onion power

1 teaspoon dill

Salt and pepper, to taste

1 tablespoon olive oil

16 ounces spaghetti noodles

1 24-ounce jar of choice spaghetti sauce

Preparation

1. Season meats with garlic powder, onion powder, seasoned pepper, and dill.
2. Brown meats, mixing together and add to a spaghetti sauce of your choice. Cook thoroughly.
3. Boil water with a tablespoon of oil. Add noodles, cook about 13 to 15 minutes, and drain.
4. Mix sauce and noodles and serve hot. Garlic bread and salad make a good addition to this meal. Enjoy!

Submitted by: Saundra of Longmont

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

Italian Sausage Hash

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 bell pepper, chopped

1 lb. red potatoes, halved and quartered

1 pack BOULDER SAUSAGE brand Italian sausage links

 Preparation

1. Fill large pot with red potatoes. Add water to just cover potatoes and boil until tender.
2. Cook Italian sausages and cut into 1/2-inch pieces. Add onion, bell pepper and sliced sausage to skillet and cook until vegetables are tender.
3. Mix all ingredients together, serve and enjoy!

Submitted by: Susan F. of Boulder

Prep Time: 5 minutes – Cook Time: 10 minutes  –  Total Time: 15 minutes – Yield: Serves 4

Italian Sausage Bread

Ingredients

1 loaf (1 lb) frozen bread dough

1 pack BOULDER SAUSAGE brand Italian ground sausage

2 eggs

1/2 teaspoon Italian herb spice

1 ½ cups shredded mozzarella cheese

1 tablespoon parmesan cheese

Preparation

1. Defrost bread overnight in refrigerator or at room temperature (approximately 3 hours). Cook sausage in frying pan until brown and crumbly. Remove from heat, drain and let cool.
2. Beat 1 egg; blend with sausage, Italian herb spices and mozzarella cheese.
3. On a floured surface, roll and stretch bread dough into a large rectangle (about 5″x16″). Spoon sausage mixture evenly over dough, staying within ½ inch of the edges.
4. Roll dough starting from the long side (creating a long roll approximately 16″ long). Shape dough into a ring on a greased baking sheet. Pinch ends together to firmly seal the ring. Lightly cut top of ring with 1/2 deep cuts about 4 inches apart.
5. Beat remaining egg, brush over bread ring and sprinkle with Parmesan cheese. Let bread rise in a warm place for approximately 30 minutes. Bake bread at 350 for 30 minutes or until golden brown. Serve warm or at room temperature and enjoy!

Submitted by: Jenny of Longmont

Prep Time: 180 minutes – Cook Time: 80 minutes  –  Total Time: 260 minutes – Yield: Serves 4-8

Italian Sausage over Pasta

Ingredients

1 pack BOULDER SAUSAGE brand Italian sausage links

14 ounces fire roasted diced tomatoes

6 ounces fresh mushrooms, sliced

6 ounces whole black olives, pitted

¼ tablespoon oregano

½ tablespoon garlic powder

1 tablespoon basil

½ tablespoon onion powder

Preparation

1. In a large, high-sided, frying pan, pan fry Italian sausage a bit over medium heat, when mostly cooked, transfer to a cutting board and slice into ½ inch pieces.
2. Return sausage chunks to pan, and add in fresh sliced mushrooms. Sprinkle in oregano, garlic powder, basil, and onion powder and sauté until mushrooms are nicely browned and the sausage is fully cooked.
3. Add fire roasted tomatoes. Heat through. Then add black olives and heat through again.
4. Serve as is, over your favorite pasta and enjoy!

* Alternatively – you can cook spaghetti squash, and use the strands as ‘noodles’ for a very healthy, low-carb meal.

Submitted by: Sara W. of Longmont

Prep Time: 5 minutes – Cook Time: 15 minutes  –  Total Time: 20 minutes – Yield: Serves 4-6

Italian Sausage Marsala

Ingredients

1 (16 ounce) package bow tie pasta

1 pack BOULDER SAUSAGE brand Italian sausage links

1 clove garlic, minced

½ large onion, sliced

1 medium green bell pepper, sliced

1 medium red bell pepper, sliced

1 tablespoon Marsala wine

1 (14.5 ounce) can Italian-style diced tomatoes, un-drained

1 pinch dried oregano

1 pinch black pepper

Preparation

1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until tender and drain.
2. Place whole sausages in a skillet over medium-high heat. Cook 15 to 20 minutes, Slice thinly.
3. Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently.
4. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta and enjoy!

Prep Time: 5 minutes – Cook Time: 30 minutes  –  Total Time: 20 minutes – Yield: Serves 4-6

Italian Sausage Soup

Ingredients

2 packs BOULDER SAUSAGE brand ground sausages (Italian & Hot Italian)

1 green pepper, chopped

1 onion, chopped

4 cloves minced garlic

2 teaspoons basil

2 cans beef broth

2 cans diced tomatoes (Italian)

4 12oz. cans beans (black, pinto, butter, northern, or kidney)

Preparation

1. Brown and drain the sausage.
2. Sauté the onion, pepper, and garlic until garlic is fragrant.
3. Add sausage to pan and mix thoroughly. Then add mixture to large pot. Add basil, broth, tomatoes, and beans. Cook over medium-low heat until simmering, stirring occasionally.
4. Serve hot–perhaps with breadsticks and enjoy!

Submitted by: Jill R.L. from Niwot

Prep Time: 10 minutes – Cook Time: 30 minutes  –  Total Time: 40 minutes – Yield: Serves 4-6

Italian Sausage Calzone

Ingredients

Refrigerator pizzas crust

1 pack BOULDER SAUSAGE brand Italian ground sausage

1 medium onion, diced

1 garlic clove, minced

8 ounces of mushrooms, cleaned and dried

1 zucchini, diced

1 green pepper, diced

1 red pepper, diced

½ lb. mozzarella, chunked

1 teaspoon olive oil

Marinara sauce for dipping

Preparation

1. Preheat oven to 350° F.
2. In a large skillet, brown sausage and drain. Sauté vegetables with meat until veggies begin to soften. Cool and drain any liquid.
3. Divide pizza dough into 3-4 balls. Roll each ball flat on greased cookie sheet. Scoop meat and vegetables into the off- center middle of each round dough disc.
4. Place cheese chunks in meat mix. Fold dough over to create a half moon shape and crimp edges. Brush a bit of Olive oil over top and bake for 14-16 minutes until top is medium brown.
5. Heat Marinara sauce while Calzones are baking. Dip Calzones into sauce. Garnish with cheese and enjoy!

Prep Time: 15 minutes – Cook Time: 30 minutes  –  Total Time: 45 minutes – Yield: Serves 3-4