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Recipes

Aug 08
1

Oktoberfest Sausage Dinner

By | Bratwurst | No Comments

Oktoberfest Sausage Dinner

Ingredients:

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

Directions:

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

Aug 07
1

Brat stuffed German Potato Dumplings

By | Bratwurst | No Comments

Brat Stuffed German Potato Dumplings 

1/2 a package of Boulder Sausage Bratwurst , cooked, cut into 1-2 inch slices
3 russet potatoes, peeled and cut into large chunks
½ cup flour
3 tablespoons cornstarch
1 teaspoon salt
⅛ teaspoon nutmeg
1 egg, beaten
tablespoons butter
1 teaspoon olive oil
1 tablespoon chopped chives, for garnish
horseradish mustard or spicy brown mustard, for serving

Directions:

  • Boil the potatoes for 30 to 45 minutes, or until they are fork tender. Drain the potatoes and mash them until they are completely smooth.
  • Place the mashed potato in a large bowl. Add the flour, cornstarch, salt, nutmeg and egg. Mix until combined.
  • Shape ¼ cup of the mixture into a patty in the palm of your hand. Place 1 slice of the bratwurst into center of the patty and shape the potato around the sausage, forming a tight ball. Repeat this with all the ingredients. You should have roughly 15 balls.
  • Bring 6 quarts of water to a simmer in a large stockpot. Place half of the potato dough balls into the water and simmer for 10 minutes. The dough balls will float to the surface when they are close to being done. Remove the dumplings from the water and let them rest on a plate while you simmer the second batch.
  • Heat the butter and olive oil in a large sauté pan. Sauté the potato dumplings for 5 minutes to brown lightly on all sides. Garnish with chopped chives and serve warm with horseradish mustard

 

We would like to thank   meredithlaurence.com for this unique and delicious recipe

Aug 07
1

Southwestern Dirty Rice.

By | Hatch Green Chile Sausage, Italian Sausage | No Comments

Stouthwestern Dirty Rice

Ingredients:

1 pound Boulder Sausage Green Chile breakfast Sausage 
1 bay leaf
1 1/2 cups long-grain rice
1 tablespoon Vegetable oil
1 medium onion, chopped
1 celery rib, chopped
1/2 red bell pepper, seeded and chopped
1 can black beans drained
1/2 cup diced green chiles
2 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons Cajun Seasoning, like Tony Chachere’s
1/4 teaspoon dried thyme

Directions:

1. Heat olive oil over medium high heat in a dutch oven or heavy bottomed pan. Add onion, red pepper, celery and garlic, stirring often, until softened (about 5 minutes)
2. Add sausage and cook until no pink remains.
3. Add black beans and green chiles.
4. Add rice, broth and bay leaves. Bring to a boil, reduce heat and simmer covered about 20-23 minutes or until rice is cooked.
5. Garnish with green onions and serve.

 

This is a variation of a classic dirty rice recipe found on spendwithpennies.com

Jul 25
0

Bratwurst with Mustard Fried Potatoes & Braised Cabbage

By | Bratwurst | No Comments

Bratwurst with Mustard Fried Potatoes & Braised Cabbage

Ingredients:

1/4 cup diced shallots
1/4 cup red wine vinegar
1/4 cup whole-grain mustard
1/4 cup Dijon mustard
3/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
1 1/2 pounds Yukon Gold potatoes
1 teaspoon thyme leaves
2 tablespoons chopped parsley
1 bunch of watercress, thick stems discarded
braised red cabbage
2 tablespoons butter
1/2 head red cabbage, cored and cut into 1/4-inch slices
1/2 onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt

Directions:

  1. Cut potatoes into 1 1/2-inch chunks, then cook in a pot of salted boiling water, until tender, 30 minutes. Drain and let cool slightly
  2. Combine the shallots and vinegar in a bowl and let stand for 5 minutes; stir in both mustards. Whisk in 3/4 cup of the oil and season the vinaigrette with salt and pepper.
  3. Grill the bratwursts over moderate heat, turning, until heated through, 10 to 15 minutes.
  4. Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
  5. Heat the remaining 2 tablespoons of oil in a large non-stick skillet. Add the potatoes and thyme and season with salt and pepper. Cook over moderately high heat, turning, until golden and crisp, 6 to 7 minutes. Remove the pan from the heat and add 1/2 cup of the vinaigrette and the parsley. Season with salt and pepper and toss to evenly coat.
  6. Arrange half of the braised Cabbage on a serving platter. Scatter the potatoes and three-fourths of the watercress over the cabbage and top with half of the bratwursts. Repeat with the remaining cabbage, watercress and bratwursts. Pass the remaining vinaigrette at the table.

We would like to thank FoodandWine.com for this delicious recipe

Jul 23
0

Apple & Bacon Salad

By | Bacon | No Comments

Apple & Bacon  Salad

Ingredients:

1 package (5-ounces) Baby Romaine Lettuce

2 cups fresh baby spinach

8 bacon slices

3 to 4 medium-sized red apples , chopped

1 cup chopped walnuts

1 cup crumbled French feta cheese

Balsamic Vinaigrette 

 

Directions:

  1. Cook Bacon to a desired crispness and crumble
  2. Pour all ingredients in a large salad bowl; gently toss to combine.
  3. Serve.

We would like to thank Diethood.com for this delicious recipe

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

Jul 02
0

Broccoli Rabe with Italian Sausage 

By | Italian Sausage | No Comments

Broccoli Rabe with Italian Sausage 

Ingredients:

 3 pounds broccoli rabe (about 3 medium bunches), trimmed
4 tablespoons extra-virgin olive oil
5 garlic cloves, chopped
Salt
2 tablespoons fresh lemon juice
1 teaspoon of red pepper flakes
1/4 cup grated pecorino cheese

Directions:

  1. Cut broccoli rabe into 3-inch-long pieces. Heat the water in a steamer and add the broccoli rabe. Steam for five to seven minutes or until tender.
  2. In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over low to medium heat, breaking it up into small pieces, until browned.
  3. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute.
  4. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss.
  5. Serve with pecorino.
We would like to thank  FoodandWine.com for this healthy and delicious recipe
Jun 25
1

Grilled Brat with Avocado Pineapple Salsa

By | Hatch Green Chili Brats | No Comments

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.
Jun 04
1

Spinach and Sausage Salad

By | Italian Sausage | No Comments

Spinach and Sausage Salad

Ingredients:

2 tablespoons olive oil, divided
1 medium onion, halved and sliced
1 package of baby spinach (about 8 cups)
1 tablespoon balsamic vinegar
2 teaspoons stone-ground mustard

Directions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.  Add sausage and onion; cook, stirring frequently, until sausage is lightly browned and onion is slightly translucent, but still firm .
2. Whisk vinegar, mustard and remaining oil in a small bowl.
3. Clean spinach and place in a large bowl, drizzle with dressing and toss to coat spinach evenly.
4. Cut the sausage into coins and add the sausage onion mixture to salad and serve.

We would like to thank  Taste of Home for this healthy and delicious recipe
May 29
1

Currywurst

By | Beer Bratwurst | No Comments

Curry Wurst

Want to try something different with your bratwurst? Why not try Germany’s favorite street food, the currywurst? It’s sweet and spicy mixture is perfect for summer, or any season.

Ingredients:

1 tablespoon of unsalted butter
1/2 cup ketchup (or 8 oz of tomato sauce)
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar (or agave)
1 teaspoon onion powder
3 teaspoons yellow curry powder
1/2 teaspoon smoked paprika

Directions:

1. Grill bratwurst until cooked through , turning occasionally (about 20-25 minutes)

2.Meanwhile, melt butter in a small skillet on medium to low heat. Add ketchup and water and stir to combine. Add the Worcestershire sauce, onion powder, sugar, and 2 teaspoons of paprika
3.Allow the sauce to simmer 3 to 5 minutes, stirring frequently, until the sauce reduces enough for a spoon to leave a visible trail when sliding across the bottom of the pan. Remove from heat.
4.Cut the sausage into coins and divide onto separate plates. Spoon sauce over each portion, and finish by sprinkling each with the remaining curry powder. Enjoy.
Since the inventor of the Currywurst, Herta Heuwer, took the recipe with her to the grave  there are countless variations out there claiming to be the best. Ours is a slight variation from the recipe found on Genius Kitchen, but you are welcome to try them all.
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