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Recipes

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.
May 22
2

Beer Brat, Onion and Apple Skillet

By | Beer Bratwurst | No Comments

Beer Brat, Onion and Apple Skillet

Ingredients:

1 package of   Boulder Sausage Beer bratwurst
3 medium apples, cut into wedges
1 large onion, cut into thin wedges
1/4 cup water
1/3 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

  1. Place beer brats in a large nonstick skillet over medium heat with a half a tablespoon of cooking oil. Brown on both sides, about 4 minutes. Remove from pan.
  2. In same skillet, combine apples, onion and water. Place beer brats over apple mixture; drizzle sausage with vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, 3-5 minutes or until sausage is cooked through. 
May 14
1

Beer Bratwurst Summer Salad

By | Beer Bratwurst | No Comments

Beer Bratwurst Summer Salad

Ingredients:

3 to 4  Boulder Sausage Beer bratwurst
4 cups baby arugula or baby spinach
2 plum tomatoes, chopped
1 English cucumbers, thinly sliced
1/4 cup diced onion
1/2 large diced avocado
1 ear of corn, steamed, kernels cut off (or 3/4 cup cooked kernels)
1/4 cup diced cilantro
Shredded parmesan cheese

For the dressing:

1/2 large avocado, pitted and mashed
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2-1/2 tablespoons chopped onion1 teaspoon lemon juice
Salt and pepper

Directions:

  1. Grill bratwursts over medium heat for about 5 minutes on each side. Allow to cool for about 10 minutes, then slice into coins.
  2. To make the dressing, place the avocado, mayo, sour cream, onion, lemon juice and salt and pepper in a food processor. Blend until creamy.
  3. In a large bowl, mix the salad greens, salad dressing, tomatoes, cucumbers and diced onion together. Top salad with sliced bratwurst and sprinkle with cheese and cilantro

This recipe is based off of one we found on chefmomsheknows.com. We made some slight modifications, like adding the corn and cilantro.

Apr 09
1

One Skillet Sausage Peppers and Rice

By | Hatch Green Chili Brats | No Comments

One Skillet Sausage Peppers and Rice

Ingredients:

1 1/4 c. white rice
2 tsp. olive oil
1 (12 ounce) package Boulder Sausage Green Chile Bratwurst (or any of our links)
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 small white onion, quartered and sliced
4 cloves garlic, minced
1/2 tsp. kosher sea salt
1/2 tsp. ground black pepper
5 tbsp. tomato paste
1 1/4 c. low-sodium chicken broth, divided
1 tsp. paprika
1/8 tsp. cayenne pepper
1 1/2 tbsp. chopped parsley

 Directions:

  1. In a small saucepan, cook rice according to the package’s directions.
  2. Place a large cast iron skillet over medium-high. Slice sausage into coins. Once the skillet is hot, add the oil, then the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
  3. Saute peppers and onion in the same skillet for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
  4. In the skillet whisk to combine the tomato paste and about 3/4 cup of chicken broth. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
  5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.
 Thanks to Life Made Simple for this delicious recipe
Mar 02
3

Dublin Coddle

By | German Sausage | No Comments

Dublin Coddle

Scrap the Corned Beef this year and start a new Saint Patrick’s Day tradition with this delicious Dublin Coddle.

Ingredients:

1 Boulder Sausage German rope
12oz thick cut bacon, sliced into 1 inch pieces
3 pounds russet potatoes, peeled & sliced 1/2″ thick
2 large onions, sliced into 1/2″ half rings
2 cups chicken broth
2 tablespoons apple cider vinegar
4-5 cloves garlic, minced
1 cup Guinness beer (or extra broth)
1/4 cup fresh parsley, minced – plus extra for sprinkling
pepper

Directions:

1.Preheat oven to 300 degrees.
In a large dutch oven, cook the bacon on medium heat until crispy. Remove the bacon using a slotted spoon & drain on paper towels.
2. Sear the sausage (or bratwurst) in the bacon grease to brown. Remove the sausages from the pan to drain with the bacon.
3. Remove all but 3 tablespoons of bacon grease from the pan. Add the sliced onion to the pot, & cover. Cook for about 7 minutes, stirring once or twice.
4. Add chicken broth, apple cider vinegar, minced garlic, & a sprinkling of pepper. Bring to a boil, then remove from the heat. Pour the onion/broth mixture into a separate dish for a moment.
5. Layer the sliced potatoes along the bottom of your dutch oven. Pour the onion/broth mixture over top. Add in 3/4 of the cooked bacon & 1/4 cup of chopped fresh parsley. Place the whole sausages on top.
6. Cover, cook for 45 minutes. Remove from the heat & pour in 1 cup of Guinness beer (or broth). Replace the cover & return to the oven for another 45 minutes.
7. Top with the remaining bacon & a few more sprinkles of fresh parsley once it’s done. Serve with crusty bread to sop up the au jus.
There are several variations of this classic Irish dish but our recipe is from mrshappyhomemaker.com.
Mar 02
0

German Skillet with Mustard Cream Sauce

By | German Sausage | No Comments

German Skillet with Mustard Cream Sauce

Ingredients:

14 oz Boulder Sausage German Sausage, cut into coins
1.5 lbs Red Potatoes
1 medium Onion, chopped
1 cup Sauerkraut, drained
1/2 cup Heavy Cream
2 tbsp Brown Mustard (or favorite German mustard)
Oil
Salt

Directions:

  1. Bring a large pot of water to boil, meanwhile cut red potatoes in half then slice 1/4″ thick into half coins.
  2. Add potatoes and salt to boiling water and cook till almost cooked through.
  3. While potatoes are cooking chopped onion to skillet and cook until slightly translucent add sausage rounds and cooked through until the sausage is seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion) Remove mixture from the skillet and set aside.
  4. Once the potatoes are done cooking, drain the water.  Add oil and potatoes to the skillet and brown.
  5. Once potatoes have browned add sausage and onion mixture back to the skillet, along with sauerkraut.
  6. Add mustard to the pan, then stir in heavy cream to combine. Continue cooking 5 minutes to thicken, stirring occasionally.
  7. Serve immediately.

 

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

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