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Recipes

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

Feb 16
0

Chorizo Risotto

By | Chorizo | No Comments

Chorizo Risotto

Ingredients:

8 0z Boulder Sausage Chorizo
olive oil
2 shallots
1/2 medium onion
1 clove of garlic
½ a bunch of fresh flat-leaf parsley
32 oz of organic chicken or vegetable stock
1 can of quality chopped tomatoes
1 cup risotto rice
1/2 cup red wine
2 oz Parmesan cheese , plus extra to serve

Directions:

  1. Peel and finely chop the garlic,shallots, onion, and parsley, including the stalks.
  2. In a wide shallow pan heat 2 tablespoons of olive oil. Add parsley, shallot, onion, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
  3. In another pan, mix the stock with the canned tomatoes and heat.
  4. Add the rice to the shallot mixture and stir to cover the grains. Cook on high 1 or 2 minutes or until the grains have cracked and are slightly translucent at the tips, then add the red wine.
  5. Cook until almost all the wine has evaporated, stirring well. Add the heated stock and tomato mixture, ladle by ladle, stirring until the liquid is almost fully absorbed before adding more. You may not use all of the mixture, or you may have to top it up with a little water.
  6. Cook until the rice is tender but with a little bite in the middle, then add one last ladle of liquid.
  7. Add finely grated Parmesan to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
  8. Serve topped with extra grated Parmesan and the chopped parsley leaves.
Thanks to JamieOliver.com for this wonderful recipe.
Feb 16
0

Pasta Carbonara

By | Bacon | No Comments

Pasta Carbonara

Ingredients:

6-8 strips of Boulder Sausage bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
2 large eggs and 2 large yolks at room temperature
1 cup of grated Pecorino Romano
1 cup of grated Parmesan
1-2 garlic cloves, minced
1 tablespoon olive oil
12 ounces spaghetti (about 3/4 box)
1 handful fresh flat-leaf parsley, chopped
Salt and pepper to taste

Directions:

  1. Heat a large pot of salted water on the stove. Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
  2. While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook slowly until crispy. Add the garlic and cook another minute. Remove from heat and put the bacon and garlic into a large bowl.
  3. In a small bowl, beat the eggs and mix in about half of the cheese.
  4. When the pasta is al dente (still a little firm, not mushy), move it to the bowl with the bacon and garlic quickly, (you want the pasta to be hot so it will heat the eggs sufficiently to create a creamy sauce). Toss the pasta with bacon: while still dripping wet. Reserve some of the pasta water.
  5. Allow the pasta to cool just enough so that it doesn’t make the eggs curdle, then add the beaten egg mixture and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
  6. Serve at once with the rest of the Parmesan, Romano, and freshly ground black pepper. Top with chopped parsley.
We would like to thank Simply Recipes for their spin on this delicious classic
Feb 16
0

Baked Chorizo Taquitos

By | Chorizo | No Comments

Baked Chorizo Taquitos 

Ingredients:

1 package Boulder Sausage Chorizo
1 onion, finely chopped
1 Orange pepper, finely chopped
Cotija Cheese
Corn Tortillas
Shredded Red cabbage
Sliced Radishes
Salsa
Sour Cream

Directions:

  1. Preheat oven to 425°
  2. In a large skillet, saute half of the chopped onion and pepper over medium heat until onions are slightly translucent.  Add chorizo and continue to cook until browned – about 6 minutes
  3. Drain excess oil from the cooked sausage.
  4. Sprinkle lightly with 1/4 of the cotija, and  set sausage aside to cool.
  5. Cook tortillas one at a time in a lightly oiled skillet until they are soft and pliable, about 30 seconds per side.
  6. Place a tortilla on a work surface and spoon the sausage mixture down the center.
  7. Roll the torillas, and place on cookie sheet.
  8. Bake, turning them  every 5 to 7 minutes to get even browning, until filling is hot and tortilla is crisp and golden brown – about 12 to  18 minutes.
  9. Top with cotija cheese, salsa and sour cream and serve with shredded cabbage and radish on the side.
Jan 03
0

Green Chile Sausage Pinwheels

By | Hatch Green Chile Sausage | No Comments

Green Chile Sausage Pinwheels

Ingredients:

1 package Hatch Green Chili sausage
1 onion, finely chopped
2 stalks celery, finely chopped
1 tablespoon chopped fresh parsley
Ground black pepper to taste
1/2 (17.5 ounce) package frozen puff pastry, thawed

Directions:

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
  3. Roll one pastry sheet into an 8×12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
  4. Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.
Dec 29
1

Green Chile Sausage and Rice Casserole

By | Hatch Green Chile Sausage | No Comments

Green Chile Sausage and Rice Casserole

Ingredients:

1 lb. Boulder Sausage green chile sausage (uncooked)
1 tablespoon olive oil
1/4 cup chopped onions
2 chopped garlic cloves
1 cup white rice, rinsed
2 cups water
1 cup corn kernels
3/4 teaspoon salt
2 poblano chiles, charred/roasted, peeled, stemmed, seeded and chopped
1/4 cup chopped cilantro
1 cup sour cream
10 to 12 ounces cheddar cheese

Directions:

1. Heat the oil in a medium skillet over medium-high heat. Add the onions and saute until soft and translucent, about. Add the garlic and sauté for about 2 minutes, stirring frequently. Add the rice and cook for about 5 minutes, stirring frequently. You want the rice to turn opaque without toasting.
2.Add water, corn kernels and salt. Bring the mixture to a boil. Reduce the heat to low, cover and simmer until the rice is tender (about 15 – 20 minutes).
3.While Rice is cooking saute sausage in a pan until golden brown. Remove from heat.
4.Preheat the oven to 400 degrees Fahrenheit.
5.When the rice is cooked, fluff it with a fork and transfer it to a bowl to cool for a few minutes.
6.Mix the sausage and rice with the roasted poblano chiles, cilantro, sour cream and cheese until well combined.
7. Pour the rice mix into a 8 x 10 baking dish. Sprinkle the top with about 8 ounces of cheese and bake for 20 minutes or until the top is melted and golden brown.
8. Remove from the oven and top with the rest of the cheese. Let sit for 5 to 10 minutes and serve.

Thanks to LemonBlossoms.com, for their delicious recipe. But we upgraded it from a side dish to the main course by adding Boulder Sausage green chile sausage.

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