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Recipes

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.
Jul 20
1

Bacon-Wrapped Pickles

By | Bacon, Recipes | No Comments

Bacon-Wrapped Pickles

Ingredients

  • 10 pickle halves
  • 1 package Boulder Sausage Bacon
  • 4 oz cream cheese
  • 2 oz sour cream
  • Scallions, sliced
  • Shredded pepper jack
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Ranch for dipping
  • Chopped parsley for garnish

Preparation

  1. Preheat oven to 425 degrees Fahrenheit (if you like your bacon extra crispy, try baking it for 4-6 minutes before wrapping around the pickles).
  2. Halve pickles and scoop out seeds/insides. Throw away the insides. Pat pickles dry with a paper towel.
  3. In a mixing bowl, combine cream cheese, sour cream, shredded cheese, scallions, onion powder, and chili powder. Stir until well mixed.
  4. Scoop mixture into the halved pickles, then wrap with a strip of bacon. Poke through with a toothpick to help keep the pickles held together.
  5. Place pickles on a baking sheet and bake for 20 minutes, or until the bacon is brown and crispy.
  6. Let pickles cool and garnish with parsley, then serve with ranch dressing.

For a fun and unique flavor, try soaking the bacon in whiskey overnight before you make this recipe! This will be sure to add a sweet, memorable taste that you’ll want to replicate over and over again!

Jul 13
0

Sausage-Stuffed Crescent Cornucopias

By | Breakfast Sausage, Recipes | No Comments

Sausage-Stuffed Crescent Cornucopias

Ingredients

4 BOULDER SAUSAGE brand Breakfast Sausage Links, cooked

¼ cup dried cranberries, coarsely chopped

1 8 oz. can crescent dinner rolls

1 egg, lightly beaten

Preparation

  1. Heat oven to 375°. Grease large cookie sheet or line with parchment paper.
  2. Chop cooked sausage into small pieces and add to large bowl. Mix in cheese and cranberries.
  3. Separate and lay out each piece of crescent dough. Scoop about 1 tablespoon of sausage mixture into center.
  4. Wrap filling with one far corner of dough and tuck in lightly, pressing the edges to center triangle to seal.
  5. Wrap the other far corner around the sealed filling, leaving filling slightly exposed. Lightly press bottom lip of filling opening to create a reservoir for more.
  6. Fill enlarged crescent cornucopias with remaining sausage mixture and brush with beaten egg.
  7. Bake until lightly browned, about 15 minutes. Serve warm and enjoy!

Prep Time: 15 minutes  –  Cook Time: 30 minutes  –  Total Time: 45 minutes  –  Yield: Serves 4-6

Jul 06
1

Strawberry Spinach Salad with Bacon

By | Bacon, Recipes | No Comments

Strawberry Spinach Salad with Bacon

Ingredients:

For the Salad

  • 6 to 6 slices of BOULDER SAUSAGE Uncured Bacon
  • 8 cups chopped spinach
  • 1 pound strawberries, sliced
  • 2/3 cup crumbled feta
  • 1 cup pecans
  • 1 chopped onion

 

For the HONEY BALSAMIC VINAIGRETTE

  • 1/4 cup olive oil (I use extra virgin)
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and fresh black pepper

Instructions:

1. Whisk Olive oil, balsamic, honey, and dijon mustard together in a bowl. Taste, then add salt and pepper as needed. Place in the refrigerator while preparing the salad.
2. Fry bacon in a pan until crisp. Chop into crumbles.
3. Preheat oven to 300°F (150°C). Spread pecans on top of baking sheet and toast for 7-8 minutes. Allow them to cool. Chop into crumbles like the bacon
4. Slice strawberries, onion, and spinach. Toss all of the salad ingredients together in a bowl. Add salad dressing to taste.
5. Plate and serve. Works as a starter or as a main course.

Prep Time: 30 minutes – Cook Time: 10 minutes – Total Time: 40 minutes – Yield: Serves 6-8

 

 

 

 

Jun 30
1

Italian Sausage and Asparagus Cavatappi Pasta Salad

By | Italian Sausage, Recipes | No Comments

Italian Sausage and Asparagus Cavatappi Pasta Salad

Ingredients

1 package Cavatappi pasta

1 pack BOULDER SAUSAGE brand Italian Sausage (hot or mild)

1 cup Greek salad dressing

1 bunch asparagus

1 bunch fresh spinach

1 package grape tomatoes (optional)

1 package crumbled feta

Fresh ground salt and pepper

Preparation

  1. In a medium saucepan set to medium-high, cook the sausage until lightly browned.
  2. In a large pot, cook the cavatappi until al dente and remove from heat.
  3. Cut off the hard ends of the asparagus and roughly chop into 1-inch sections. Place in a small pot of boiling water and cook until bright green but still crunchy, remove from heat and rinse the asparagus with ice cold water to stop the cooking process.
  4. In a large bowl, combine all ingredients and thoroughly mix. Generously season with salt and pepper to taste and refrigerate for at least an hour to allow the flavors to develop.

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

Jun 24
2

Sheet Pan Jambalaya

By | Italian Sausage, Recipes | No Comments

Ingredients

  • 2 bell peppers (red, yellow, or green), sliced
  • 14oz of Boulder Sausage Italian Sausage Links, sliced into coins
  • 1 medium yellow onion, sliced
  • 1 jalapeño seeded and sliced
  • 3 stalks of celery, chopped
  • 3 tablespoons olive oil
  • 1 pound medium raw shrimp, peeled and deveined
  • 3 teaspoons Creole seasoning divided, or to taste
  • Salt and pepper to taste
  • ½ teaspoon paprika
  • 1 pint cherry tomatoes, halved
  • 4 cups cooked brown rice
  • 2/3 cup green onion for garnish, chopped
  • Parsley for garnish (optional)
  • ½ teaspoon red pepper flakes (optional)

Preparation

  1. Preheat oven to 425 degrees Fahrenheit and grease a large sheet pan.
  2. Add sausage, onion and pepper slices, chopped celery, and jalapeño slices to sheet pan. Drizzle with 2 tablespoons of olive oil and 2 teaspoons Creole seasoning. Mix together.  Cook for 7-10 minutes, until onions start to soften and sausage starts to brown.
  3. Combine shrimp with the 1 remaining tablespoon of olive oil in a bowl. Add ½ teaspoon of Creole seasoning and ½ teaspoon paprika. Stir until mixed well.
  4. Remove the pan from the oven and add the shrimp and halved tomatoes. Mix together, and return to the oven to cook for another 5-8 minutes, or until shrimp is pink and cooked through.
  5. Remove the pan from the oven and mix with the cooked rice. Add remaining ½ Creole seasoning, salt, pepper, and red pepper flakes. Mix well, and garnish with green onions and parsley.
  6. Serve immediately and enjoy!
Jun 16
1

Chorizo Burger with Avocado Aioli

By | Chorizo | No Comments

Grilled Chorizo Burger With Avocado Aioli

Ingredients:
Burger
  •  1 pound BOULDER SAUSAGE chorizo
  • 1 pound BOULDER SAUSAGE hot or mild bulk Italian sausage
  • 2 tablespoons butter
  • 4 onion rolls, split
  • 1 onion cut in rings
  • 1 tomato sliced
  • 6 to 8 leaves of butter lettuce
Aioli
  • 2 large avocados pitted & halved
  • 4 garlic cloves
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 cup  Mayonnaise
  • sea salt and black pepper to taste
Instructions:
 1. Mince garlic and scrape into mixing bowl. Add the rest of the aioli ingredients and mix until smooth. Add sea salt and pepper, to taste.
2.Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size patties, and flatten to 4″ rounds.
3. Butter and toast the rolls
4. Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
5.Spread equal amounts of the avocado aioli on the toasted rolls, then top the bottom rolls with the patty, lettuce, tomato, and onion, then the top rolls.

 

Alice 105.9 Virtual Memorial Day Cook-off
This recipe was featured in our first ever Virtual Memorial Day BBQ Cook-off, where we teamed up with Alice 105.9 to have Slacker and Steve go head-to-head and find out who the best grill master is.

Happy Memorial Day🇺🇸
While Corona Virus might keep us from our usual festivities on this honorable day that doesn’t mean…

Posted by Boulder Sausage on Monday, May 25, 2020

Jun 08
1

Bratwurst Tacos

By | Hatch Green Chili Brats | No Comments

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

Dec 17
0
Green Chile Meatballs SA

Green Chile Meatballs

By | Hot Italian Sausage, Italian Sausage, Recipes | No Comments

Denver Channel 7’s Mike Nelson is turning up the heat in their new segment, Cooking with Mike! Mike’s admittedly terrible cooking skills make him the perfect host for this cooking series, which is sponsored by our friends at Specialty Appliance. On this episode of Cooking with Mike, Chef Dan and Mike are preparing these delectable Green Chile Meatballs – perfect for appetizers during your big game watch party or a side dish for any meal.

Recipe and video are provided courteous of Specialty Appliance and Denver Channel 7. 

Ingredients:

Meatballs:

  • 1 package of Hot Italian Boulder Sausage
  • ½ cup of bread crumbs
  • 1 egg
  • 1/4 cup of parmesan cheese
  • To taste – fresh parsley, salt and pepper

Green Chile:

  • 1 cup of mild to hot (based on preference) hatch green chiles, roasted
  • 1 can of fire roasted tomatoes
  • Small onion diced
  • 3 cloves of garlic diced
  • ½ pound of ground pork
  • 2 cups of chicken stock
  • To season – cumin, chili powder, coriander, salt and pepper

Craft it your way!

We used Hot Italian to give it a BOuLDER flavor. Boulder Sausage Hot Italian is authentically blended with peppers and all-natural spices, giving the dish excellent flavor without the need for additional seasoning. Although, for many, flavor preferences vary. Alternatively, use regular Italian Boulder Sausage for a milder flavor.

Preparation:

Meatballs:

  1. Combine all ingredients
  2. Ball and place on a sheet tray
  3. Bake meatball in Jenn Air Convection Steam Oven on convection bake at 400 degrees for 10 minutes or until cooked through

Green Chile:

  1. Aggressively brown the meat and add onions, garlic and cook until translucent
  2. Add cilantro, chilies, tomatoes, spices and chicken stock bring to a boil
  3. Simmer on Jenn Air Induction module for at least ½ an hour to desired consistency

Cooking with Mike Nelson

Recipe and video are provided courteous of Specialty Appliance and Denver Channel 7. Copyright 2019 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Learn more about our partnership with Specialty Appliance here.

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