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Recipes

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.

Mar 15
0

Potato and Chorizo Breakfast Hash

By | Chorizo | No Comments

Ingredients

2 8-oz. russet potatoes, cut into 1/2-inch dice
Salt
1 tablespoon vegetable oil
1 onion, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1 package Chorizo
4 large eggs
1 tablespoon finely chopped cilantro

Preparation

1. Place potatoes in a pot, cover with 1 inch of water, stir in 1/2 tsp. salt and bring to a boil. Reduce heat and simmer
until tender, 5 to 7 minutes. Drain.
2. Warm oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion and cook, stirring often, until
tender, about 3 minutes. Add bell pepper and chorizo and cook, stirring often, until pepper is softened, 3 to 5 minutes.
Stir in potatoes, season with salt and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes.
3. Press lightly on mixture so it forms a cake. Reduce heat to medium and continue to cook until golden and crisp on
bottom, 5 to 7 minutes.
4. Preheat broiler to high. Carefully break eggs onto potato cake, then place pan under broiler and cook until whites are
set, about 2 minutes. Sprinkle with cilantro and serve.

Prep Time: 10 minutes – Cook Time: 20 minutes – Total Time: 30 minutes – Yield: Serves 6-8

Mar 30
1

Sausage French Toast Cups

By | Breakfast Sausage, Recipes | No Comments

Sausage French Toast Cups

Ingredients

6 cups cinnamon bread, cubed

14 oz. BOULDER SAUSAGE brand Breakfast Sausage

6 eggs

1 1/2 cups whole milk

3 tsp vanilla extract

2 tsp cinnamon

1/2 tsp ground nutmeg

Preparation

  1. Brown sausage in large skillet over medium heat. Drain and set aside.
  2. Whisk eggs, milk, vanilla, cinnamon, and nutmeg in a large mixing bowl.
  3. Grease 12-cup muffin tin or line with muffin cups. Mix cooked sausage and bread cubes together lightly.
  4. Scoop slightly less than 1 cup of mixture evenly into muffin tins.
  5. Pour egg mixture over each bread and sausage-filled cup, making sure not to let them overflow.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.
  7. Preheat oven to 350°F and bake for 20-30 minutes, or until golden brown. Serve with fresh berries, powdered sugar, and/or maple syrup. Enjoy!

Prep Time: 10 minutes  –  Cook Time: 160 minutes  –  Total Time: 170 minutes  –  Yield: Serves 6-8

Mar 30
0

Biscuits and Sausage Gravy

By | Breakfast Sausage, Recipes | No Comments

Biscuits and Sausage Gravy

Ingredients

1 pack BOULDER SAUSAGE brand Ground Breakfast Sausage

1/3 cup all-purpose flour

3 1/2 cups milk

Biscuits, warmed

Salt and pepper, to taste

Preparation

  1. Cook sausage over medium-high heat until all pink is gone. Reduce heat to medium-low.
  2. Add flour to sausage, little by little. Continue cooking for 1 minute.
  3. Stir in milk. Continue cooking as gravy thickens, stirring often.
  4. Add salt and pepper and continue cooking until gravy reaches desired consistency.
  5. Serve gravy over warmed biscuits and enjoy immediately!

Prep Time: 10 minutes  –  Cook Time: 10 minutes  –  Total Time: 20 minutes  –  Yield: Serves 6-8

Mar 28
0

Italian Sausage with Bow-tie Pasta

By | Hot Italian Sausage, Italian Sausage, Recipes | No Comments

The employees here at BOULDER SAUSAGE want to share this delicious recipe with you. At our recent sausage potluck someone brought this tasty dish using our BOULDER SAUSAGE brand Hot Italian Sausage, and we couldn’t resist passing recipe cards around!

 Italian Sausage with Bow-tie Pasta

Ingredients

1 lb. bow-tie pasta

1 cup olive oil

½ head garlic

½ red onion

½ bunch fresh basil

½ can yellow corn

1 pack BOULDER SAUSAGE brand Italian Sausage (hot or mild)

Salt and Pepper

Fresh Parmesan cheese

Preparation

  1. Pre-cook the Italian sausage (Pan-fry, bake, etc.) cut into circles or semi-circles.
  2. Chop garlic; put into a small bowl. Chop basil and add to garlic. Chop red onion; add to the garlic/basil. Add a little salt and pepper before covering the garlic basil & red onion with olive oil. Put bowl into the refrigerator and let sit.
  3. Boil pasta, rinse and drain. Toss pasta with sausage and oil/garlic mixture. Salt and pepper to taste.
  4. If pasta is too dry, add more olive oil.  Stir in Parmesan cheese and enjoy.

Prep Time: 10 minutes  –  Cook Time: 20 minutes  –  Total Time: 30 minutes  –  Yield: Serves 4-6

Mar 28
1

Hot Italian Sausage with Shrimp and Kale Salad

By | Hot Italian Sausage, Recipes | No Comments

Amanda from South Dakota sends in this recipe to us with a raving review. “I LOVE BOULDER SAUSAGE brand Italian Sausages! But what I think a lot of people don’t realize is you can mix it up with other meats, too. I like to add it to a shrimp and kale salad and love the zing from yellow cherry tomatoes that burst in your mouth with the shrimp and sausage bites. Go BOULDER SAUSAGE!”

Hot Italian Sausage with Shrimp and Kale Salad

Ingredients

1 tablespoon butter

½ pack of yellow tomatoes (cut in half)

2 large, chopped garlic cloves

1 pack BOULDER SAUSAGE brand Italian Sausage, casings removed

1 ¼ lb. large shrimp, peeled and deveined

2 bunches of kale, chopped roughly into large pieces

Finely grated parmesan cheese

Salt and pepper

Preparation

1. In a large skillet over medium heat, heat 1T butter. Add 2 large, finely chopped garlic cloves sauté and stir for a minute, until the garlic is fragrant. 

2. Mix in sausage and cook until brown, 5-6 minutes, Add 1 1/4 lb. large shrimp, peeled and deveined. Cook, tossing occasionally, until the shrimp is just cooked through – about 4 minutes.

3. Add 1 bunch of chopped kale and toss until it starts to wilt. Then add 1 more bunch of chopped kale, toss until that starts to wilt, and remove from the heat. Top with grated parmesan and yellow halved tomatoes and enjoy!

Prep Time: 10 minutes  –  Cook Time: 25 minutes  –  Total Time: 35 minutes  –  Yield: Serves 4

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