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Sheet Pan Jambalaya

By | Italian Sausage, Recipes | No Comments


  • 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)


  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!

Chorizo Burger with Avocado Aioli

By | Chorizo | No Comments

Grilled Chorizo Burger With Avocado Aioli

  •  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
  • 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
 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

Bratwurst Tacos

By | Hatch Green Chili Brats | No Comments

Bratwurst Tacos 


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


  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

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. 



  • 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.



  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.

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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Gluten Free Italian Sausage Marinara

Delizioso! Gluten FREE Italian Sausage Marinara

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

At last! An entirely Gluten Free pasta dish that tastes good and it’s even a little healthier too. Boulder Sausage believes food should be about bringing everyone together and providing real nutritional content, without sacrificing taste. If either you, relatives, or friends are affected by Gluten, you know how hard it can be to find products & recipes that everyone will truly enjoy, whether they are Gluten Free or not. So, we partnered with Boulder based Pieno Pasta to create truly Gluten Free recipes that are, as the Italians would say, delizioso. But don’t just take our word for it, invite the kin over and give them a try for yourself!

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Gluten Free Carbonara + Boulder Sausage + Pieno Pasta

Fully Gluten Free Carbonara

By | Bacon, Recipes | No Comments

Finally! A 100% Gluten Free Carbonara that actually tastes good and it might even be a little healthier too. At Boulder Sausage, we believe food should be about bringing people together, without sacrificing taste. If either you, family members, or friends are affected by Gluten, you know how hard it can be to find products & recipes that everyone will truly enjoy, whether they are Gluten Free or not. So, we partnered with Pieno Pasta (details below) to create real Gluten Free recipes that everyone will enjoy.

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Southwestern Hash

By | Hatch Green Chile Sausage, Recipes | No Comments

Southwestern Hash


Salt and pepper to taste


1. Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
2. Wipe down the skillet to dry, then add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes.
3. Add sausage, breaking it down into smaller chunks as it cooks. Stir into the onions and peppers.
4. Stir in the potatoes, garlic, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
5. Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.


This recipe is based off one we found at Foodnetwork.com,We changed it up slightly by adding our delicious green chile breakfast sausage.

Oktoberfest Sausage Dinner

By | Bratwurst | No Comments

Oktoberfest Sausage Dinner


1 to 2 packages of Boulder Sausage Bratwurst
2 teaspoons butter
1 medium onion cut into wedges
32 ounces sauerkraut
1 cup apple juice
2 medium apples seeded and cut into wedges
6 each red skinned potatoes peeled and cut in half
salt to taste
black pepper to taste
parsley leaves


1. Cook bratwurst in frying pan, on medium heat, with a tablespoon of olive oil.
– Alternatively: You can cook the sausage by boiling it in beer. This will give it a stronger beer flavor, however, it will reduce the natural flavor from the spices in the sausage. We never recommend boiling it in water, as this will leave the sausage flavorless.   
2. Brown sausage in butter in a frying pan then move to a 2 quart casserole dish.
3. Top with the onion, sauerkraut (using half of the liquid), apples, potatoes. Add the apple juice and salt and pepper to taste.
4. Bake in a casserole dish at 350℉  for 45 minutes to 1 hour until potatoes are tender.
5. Garnish with fresh parsley if desired and serve.

We would like to thank  RecipeLand.com for this classic recipe

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