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Italian Sausage Bow Tie Pasta

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Italian Sausage Bow Tie Pasta

Ingredients

1 pack BOULDER SAUSAGE brand Italian Sausage links (Hot or Regular)

1 lb. bow tie pasta

3 tablespoons olive oil

1 medium zucchini, thinly sliced

15 cherry tomatoes, halved

1 medium onion, sliced into thin wedges

3 garlic cloves, minced

Salt and pepper to taste

Preparation

  1. In a large skillet, cook sausage until browned.
  2. Meanwhile, boil pasta in large pot until tender. Remove sausage from skillet; cool slightly.
  3. Cut into ½ inch slices, and set aside. In the same skillet, heat olive oil. Add zucchini, cherry tomatoes, onion and garlic. Sauté for 2-3 minutes or until tender.
  4. Add Sausage, and heat through. Drain pasta; add sausage mixture. Mix well, and salt and pepper to taste and enjoy!

*Add ½ cup of red wine to the vegetables while sautéing.  Add chopped Red or Green bell peppers.  Top with shredded Asiago Cheese.

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

Italian Sausage Calzone

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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

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

Swedish Potato Sausage

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Swedish Potato Sausage

Ingredients

1 pack BOULDER SAUSAGE brand Breakfast ground sausage

1 lb. lean ground beef

1 small yellow onion, diced

1 lb. baby red potatoes, shredded fine

¼ teaspoon ground pepper

Preparation

  1. Brown sausage in large skillet over medium heat and drain.
  2. Mix all ingredients together and continue cooking for 2-3 minutes.
  3. Serve over noodles and with white gravy and enjoy!

*For meatloaf cook in loaf pan at 350° F for 50 minutes or until center is done.

Prep Time: 10 minutes – Cook Time: 10-60 minutes  –  Total Time: 20-70 minutes – Yield: Serves 4-6

Breakfast Sausage Turkey Stuffing

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Breakfast Sausage Turkey Stuffing

Ingredients

1 pack BOULDER SAUSAGE brand Breakfast Sausage

3 small pkgs. herb seasoned dressing mix

2 cups chopped celery

1 4oz. can of mushrooms

1 cup chopped onion

2 teaspoons of salt

1 teaspoon ground sage

½ teaspoon black pepper

1 ½ sticks butter or margerine

3 ½ cups water

Preparation

  1. Cook sausage until lightly browned, crumble into small pieces. Combine browned sausage with celery, onion, butter, mushrooms and seasonings with 3 1/2 cups water.
  2. Simmer for 25 miutes, remove from heat, mix with herb seasoned dressing mix. This recipe will stuff a 20-24 lb. turkey. Our favorite way is to serve it as a side dish without stuffing the turkey.

Prep Time: 10 minutes – Cook Time: 20 minutes  –  Total Time: 30 minutes – Yield: Serves 4-6

Kidney Bean Chowder

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Kidney Bean Chowder

Ingredients

2 packs BOULDER SAUSAGE brand Ground Breakfast Sausage

2 cans kidney beans

1 can diced tomatoes

1 large onion, chopped

1 bay leaf

1 ½ teaspoon seasoned salt

½ teaspoon garlic salt

½ teaspoon thyme

1 green pepper

1 cup diced Potatoes

1 quart water

Preparation

  1. Cook sausage until brown, pour off any excess fat.
  2. In large kettle combine beans, tomatoes, water, onions, bay leaf and rest of seasoning; add sausage, simmer covered for 1 hour.
  3. Add potatoes and green pepper, cook until potatoes are tender, then add beans.

Submitted by: Ray from Arvada

Prep Time: 10 minutes – Cook Time: 90 minutes  –  Total Time: 100 minutes – Yield: Serves 8

Breakfast Sausage Sandwich

By | Breakfast Sausage, Recipes | No Comments

Breakfast Sausage Sandwich

Ingredients

6 English muffins

6 eggs

6 slices Muenster cheese

1 pack BOULDER SAUSAGE brand Ground Breakfast Sausage

Preparation

  1. Form sausageinto 6 equal patties, fry on medium heat until center is brown. Fry or poach eggs to your liking.
  2. Toast English muffin and spread with butter. Add sausage, egg, and a slice of cheese.

*These Breakfast sandwiches can be prepared ahead, keep frozen, microwave later.

Prep Time: 5 minutes – Cook Time: 10 minutes  –  Total Time: 15 minutes – Yield: Serves 6

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