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Recipes

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 .
Oct 27
1

Italian Sausage and Lentil Soup

By | Italian Sausage | No Comments

Italian Sausage and Lentil Soup

Ingredients:

½ lb. hot Italian sausage (uncooked)
1½ tbsp. olive oil
½ yellow onion, diced
1 large carrot, diced
1 stalk celery,diced
3 cloves garlic, diced
1 small zucchini, chopped
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 c. water
4 c. chicken broth
1 c. dry lentils
1 tbsp. fresh basil, minced
1 tbsp. fresh parsley, minced
1 bay leaf
¼ tsp. paprika
¼ tsp. thyme
¼ tsp. oregano
¼ tsp. red pepper flakes
Salt and pepper to taste

Instructions:

1. Saute onion in olive oil until tender in a large stockpot over medium-low heat. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.
2.Add the tomatoes, water, chicken broth, and zucchinni and bring the soup to a boil.
3.Pour in the lentils along with the remaining seasonings/spices and reduce heat to a simmer.
4. Cook about 40-45 minutes, or until the lentils are tender and the liquid reduces.
5.Remove the bay leaf and serve.
Oct 27
0

Roasted Cauliflower Salad With Bacon and Chickpeas

By | Bacon, Italian Sausage | No Comments

Roasted Cauliflower Salad With Bacon and Chickpeas

Ingredients:

1 head cauliflower
5 pieces of Boulder Sausage Peppered Bacon
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley

LEMON TAHINI DRESSING

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

SPICED CHICKPEAS

15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
Order Ingredients

Instructions:

1.Preheat the oven to 400ºF. Chop the cauliflower into small florets and slice the red onion into 1/4-inch strips. Drizzle with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper then place on baking sheet.
2. Roast the cauliflower and onions in oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
3. While the cauliflower and onions are roasting, make the lemon tahini dressing. Blend the tahini, water, lemon juice, garlic, cumin, cayenne, and salt until smooth, then refrigerate until ready to serve.
4. Fry the bacon in a pan until crisp. When finished place on a paper towel to collect excess oil, then chop into bite size pieces
5.Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
6.Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
7.Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss. Serve warm or cold.
Thanks to budgetbytes.com, for the inspiration for this recipe. We did change it up a bit by including adding our delicious bacon.
Oct 02
1

Oktoberfest Stew with Sausage and Lager

By | Beer Bratwurst, Bratwurst, German Sausage | No Comments

Oktoberfest Stew with Sausage and  Lager

Ingredients: 
  • 1 tablespoon olive oil
  •  1 (14 ounce) package of BOULDER SAUSAGE German rope or bratwurst, cut into bite-size slices
  •  1 1/2 onion, sliced into thin semi-circles
  • 1/2 head small cabbage, thinly sliced, or 6 oz of sauerkraut
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground caraway seeds
  • Pinch of salt
  •  2 cloves garlic, finely chopped
  •  1 cup Left Hand Brewery’s OKTOBERFEST MÄRZEN LAGER
  •  2 russet potatoes, peeled and cubed to bite-size pieces
  • 2 1/2 cups hot chicken stock
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon flat-leaf parsley, chopped
Instructions:
1. Heat olive oil in a medium-large pot over medium-high heat, add in the sliced sausage, cook for 4-5 minutes until caramelized.
2. Add onions allow to caramelize and add cabbage or sauerkraut and garlic, stir in ground caraway seeds and the pinch of salt.
3. stir in the garlic until it becomes aromatic, then add 1 cup of lager, and stir; allow the beer to slightly reduce for about 3 minutes or so
4. Finally, add in the cubed potatoes and the hot chicken stock, stirring occasionally. Allow the mixture to come to the boil, then place a lid on allowing a little steam to escape.
5. Reduce to low and gently simmer the stew for about 40 minutes; turn the heat off, and stir in the apple cider vinegar and the chopped parsley. Season to taste and serve in large bowls with some hearty, rye bread or rustic rolls.
Thanks to Cozy Apron for the delicious recipe! We made some minor changes inclu substituting Boulder Sausage and LeftHand OKTOBERFEST MÄRZEN LAGER into the recipe to make the perfect stew for a Colorado autumn night.
Sep 08
0

Grilled Sausage and Peaches With Pickled Peppers

By | Hot Italian Sausage | No Comments

 

Grilled Sausage and Peaches With Pickled Peppers

This recipe is inspired by one we found in Food and Wine, but we changed it up a bit  by grilling the peaches,  and adjusting the pickled pepper recipe.

Ingredients:

1/4 cup apple cider vinegar
1/4 cup distilled white vinegar
3 tablespoons Agave
1 1/2 teaspoons kosher salt
1/2 lb mini  sweet peppers
2 jalapeños,
1 serrano pepper
1 small onion
Canola oil, for brushing
5 BOULDER SAUSAGE hot Italian sausages
4 medium peaches
 
 

 

Instructions:

1. Thinly slice the peppers and onion. Mix the vinegars with agave, salt and 1/2 cup of water until the salt dissolves. Add the peppers and onion, cover and let stand at room temperature for at least 1 hour.

 
2.Light a grill and oil the grate. While it is heating, slice and remove pits from peaches. Grill the sausages over moderate heat, turning, until lightly charred and cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest for 5 minutes. Lightly grill the peach slices for 2 to 3 minutes. Thinly slice the sausage on the bias.
 
 
3. Arrange the grilled peaches on a platter. Top with the sausages and some of the pickled jalapeños and onion. Drizzle with the pickling liquid to taste. Serve the remaining pickles on the side.
 
Prep Time: 30 minutes – Cook Time: 10 minutes – Total Time: 40 minutes – Yield: Serves 6-8
 
 
 
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

Jun 08
0

Green Chile Sausage Tacos with Pineapple Salsa

By | Hatch Green Chili Brats, Recipes | No Comments

Thanks to Pinch of Yum for the delicious recipe!

Green Chile Sausage Tacos with Pineapple Salsa

Ingredients: 

For the Pork:
1 tablespoon oil
1 shallot
1 clove garlic
1 jalapeno, ribs and seeds removed
2 teaspoons fish sauce
1 package Boulder Sausage Hatch Green Chile Brats, sliced into thin strips
2 tablespoons sugar
2 tablespoons water

For the Pineapple Salsa:
1 cup chopped pineapple
1 cup chopped cucumber
½ cup chopped cilantro
½ cup chopped red onion or shallot
a squeeze of lime juice
a pinch of salt

For serving
tortillas for serving
cilantro and lime for serving
chili sauce for topping (Mayo + Hot Sauce) – see notes

Instructions:
For the Boulder Sausage Hatch Green Chile Sausage:

  • Heat the oil in a heavy pan over medium heat.
  • Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes.
  • Turn the heat to high and add the Sausage and the fish sauce – stir fry for a few minutes until the Sausage is no longer pink.
  • With the heat very high, add the sugar and water and stir once – then let the Sausage caramelize by not stirring it for about 1 minute.
  • Repeat this process until the Sausage is nice and golden brown.

For the salsa:

  • Toss all the ingredients together in a medium bowl.

For the chili sauce:

  • Combine two parts mayo to one part hot sauce (alter ratio to desired flavor and hotness).
  • Whisk to combine or shake in a jar.
  • Add water if needed to thin out the consistency and drizzle over tacos.

For the tacos:

  • Warm the tortillas quickly in a skillet with a little bit of oil.
  • Arrange the Sausage strips between 6 tortillas and top with the salsa and the chili sauce.

Notes:

Nutrition is for two tacos out of a total of six, and does not include chili mayo sauce.

For leftovers, store Sausage, salsa, and sauce separately.

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