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Recipes

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.

Dec 29
0

Spaghetti Bolognese

By | Italian Sausage | No Comments

Spaghetti Bolognese 

Ingredients:

1 pound Boulder Sausage Italian Ground
(mild or spicy)
1 pound ground chuck beef
2 slices of Boulder Sausage uncured bacon
1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
3 stalks of celery, coarsely chopped
3 carrots, coarsely chopped
2 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
2-3 sprigs rosemary leaves plucked and chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

 

Directions:

 

1. Drizzle 1 tbsp olive oil into a large saucepan on a medium heat. Add the bacon and fry until golden and crisp.
2. Reduce the heat and add the onion, carrot, celery, garlic and rosemary, then fry for 10 mins. Stir often until vegetables soften.
3. Increase the heat to medium-high, add the pork and beef and continue stirring for 3-4 mins until the meat is browned.
4.Add the tomatoes, chopped basil, oregano, and parsley. Cook over medium low heat until the sauce thickens, Stirring occasionally
5.Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for at least 1 hr 30 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan, check the seasoning and stir.
6. When the Bolognese is nearly finished cook the spaghetti following the instructions on the package. Drain the spaghetti. Plate and top with Bolognese sauce. Serve with Parmesan, the extra basil leaves and crusty bread.
Dec 07
0

Cranberry Orange Flatbread

By | Cranberry Orange Breakfast Sausage | No Comments

Cranberry Orange Flatbread

Ingredients:

1 package BOULDER SAUSAGE brand Cranberry Orange Sausage
3 flatbreads of your choice
1 14 oz can whole berry cranberry sauce
1 8 oz Brie cheese, cut into small thin pieces, rind removed
1 orange, zest

 

Directions:

1. Brown BOULDER SAUSAGE brand Cranberry Orange Sausage and drain.
2. Preheat oven to 350ºF.
3. Place flatbreads on cookie sheet and bake for 3 minutes.
4. Spread whole berry cranberry sauce on each flatbread; add Brie cheese, BOULDER SAUSAGE brand Cranberry Orange Sausage. Top with a small amount of orange zest. Bake for additional 5 minutes or until done.

Nov 29
0

Green Chile Stew with Sausage

By | Hatch Green Chile Sausage | No Comments

Green Chile Stew with Sausage

Ingredients:

1 lb BOULDER SAUSAGE Hatch Green Chile Breakfast sausage
1 medium yellow onion, chopped
1 cup diced celery
1 cup diced carrots
(1)14 ounce can white beans
4 cloves garlic, minced
2 cups roasted green chiles, chopped
(1)14 once can diced tomatoes
4 cups chicken stock
4 cups chopped red potatoes
1 teaspoon dried oregano
Salt and Pepper to taste
 

Instructions:

  1. Cook onions, celery and carrots over medium high heat in the bottom of a large pot until  onions are translucent.  Add the garlic and sausage and cook through, drain off any additional grease from pot.
  2. Add all remaining ingredients and bring to a boil. Reduce the heat to medium low and simmer for 10-15 minutes, or until the potatoes are tender. Season to taste. Enjoy!

 

 

 

Nov 16
0

Cranberry Orange Stuffing Balls

By | Cranberry Orange Breakfast Sausage | No Comments

Cranberry Orange Stuffing Balls

Ingredients:

1 14 oz package BOULDER SAUSAGE brand Cranberry Orange Sausage
1 6 oz box chicken stuffing mix
3/4 cup cranberry sauce
¼ cup dried cranberries
1 egg
1 cup chicken stock
2 tablespoons butter, melted

Instructions:

1.Heat oven to 325ºF
2. Cook BOULDER SAUSAGE brand Cranberry Orange Sausage in large skillet and drain.
3. In large bowl add stuffing mix, cranberry sauce, dried cranberries, egg and chicken stock; mix well. Let mixture sit for 5 minutes. After 5 minutes, add cooked sausage and mix well.
4. Line baking sheet with parchment paper. Shape into 16 balls and brush with melted butter.
5. Bake for 20-25 minutes or until done.

Nov 14
0

Cranberry Orange Sausage Stuffing

By | Cranberry Orange Breakfast Sausage | No Comments

Cranberry Orange Sausage Stuffing

 

Ingredients:

1 lb. Boulder Sausage Cranberry Orange sausage (uncooked)
3 cups fresh cranberries  or 3 cups frozen cranberries
1/2 cup agave
1 1⁄2 cups orange juice
1(14 1/2 ounce) package herb-seasoned stuffing cubes (8 1/4 cups)
1 cup butter, melted
1 cup pecans, roughly chopped
6 celery ribs, sliced 1/2-inch
2 medium onions, chopped (1 cup)
2 teaspoons salt
1⁄2 teaspoon pepper
1⁄4 teaspoon allspice

Instructions:

1.Cook cranberries, sugar and 1 1/2 cups orange juice, over medium-high heat in 3-quart saucepan, stirring occasionally, until cranberries pop and sugar dissolves (9 to 11 minutes)
2.While cranberries are cooling (about 15 minutes) combine all remaining stuffing ingredients in large bowl.
3. Stir in cranberry mixture.
4. Heat oven to 325 degrees.
5.bake the stuffing inside the turkey, or place stuffing mixture into greased 3-quart casserole dish.
6. Bake, uncovered, for 60 to 70 minutes or until celery is tender.
The inspiration for this recipe is loosely based on one we found on geniuskitchen.com .
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