Recipes

Cornbread Stuffing With Apple and Sausage

Ingredients

• 1 tablespoon olive oil
• 1 package BOULDER SAUSAGE Bulk Italian sausage
• 1 medium onions, chopped
• 2 stalks celery, chopped
• Salt and freshly ground black pepper
• 1 Granny Smith apple, peeled and chopped coarsely
• 1 teaspoon freshly minced thyme leaves
• 1 teaspoon freshly chopped sage leaves
• 1/2 cup bourbon
• 1 1/4 pounds cubed and dried cornbread stuffing, store-bought
• 1/4 cup chopped fresh parsley leaves
• 2 cups turkey or low-sodium chicken stock
• 2 eggs, beaten
• 1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F.

Heat olive oil over medium-high heat in 12-inch skillet.

Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. *Cook’s Note: When adding alcohol take pan off flame. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.

In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

Sausage and Zucchini Soup

Preparation 

2 packs BOULDER SAUSAGE brand Italian ground sausage

2 cans of tomato sauce

2 cans of water (after emptying out the Tomato Sauce, fill the can with water)

1 can of stewed tomatoes

4 green zucchinis

4 yellow zucchinis

4 Mexican zucchinis

2 green peppers

2 red peppers

2 yellow peppers

2 orange peppers

2 tomatoes

1 onion

1 celery stalk

Italian seasoning

1 teaspoon of oregano

1/8 cup fresh basil, chopped

Preparation

1. Heat large skillet over medium heat and cook sausage until browned.
2. Add sausage to large pot with tomato sauce.
3. Add water, stewed tomatoes, zucchini and peppers.
4. Add seasonings and let cook on low for 30 minutes. Serve warm and enjoy!

Prep Time: 15 minutes – Cook Time: 35 minutes  –  Total Time: 50 minutes – Yield: Serves 6-8

Low Carb BOULDER SAUSAGE Pizza

Ingredients

8 6-inch low-carb tortillas

4 teaspoons olive oil

A dash of garlic salt

½ teaspoon marjoram

½ teaspoon Basil

I med Tomato towel dried

½ medium red or white onion

1 pack BOULDER SAUSAGE brand Italian ground sausage, cooked

1 lb. shredded Mozzarella cheese

Preparation

1. Preheat oven to 350 degrees.  Place tortillas on a cookie sheet, avoid over-lapping.
2. In small bowl combine olive oil, garlic salt marjoram and basil together. Brush lightly over tortilla shells. Place onions, sausages and any optional ingredients on top of oiled tortilla, cover with cheese
3. Bake for 5-8 minutes until cheese melts and begins to brown, Serve hot.

Prep Time: 10 minutes – Cook Time: 10 minutes  –  Total Time: 20 minutes – Yield: Serves 4-8

Sausage N Peppers Potato Skins

Toppings: BOULDER SAUSAGE Bulk Italian Sausage (Hot or Mild) and Sauteed onions, green peppers and fresh cheddar cheese. Use BOULDER SAUSAGE ChorizoBulk to spice it up.

How to Make Classic Potato Skins:

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour, let cool. Cook Sausage, onions and green peppers in skillet while potato’s cool. Then quarter potato’s lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Meatloaf with Italian Sausage

• 1 1/4 pounds ground beef
• 1 package BOULDER SAUSAGE Bulk Italian sausage
• 1 egg, beaten
• 1/2 green bell pepper, chopped
• 1 onion, chopped
• 1/2 cup dry hot cream of wheat cereal or Italian Bread crumbs
• 1/2 cup milk
• 1 dash Worcestershire sauce
• salt and pepper to taste

Directions
Preheat oven to 400 degrees F (200 degrees C).
Chop sausage finely. In a large bowl combine beef, sausage, egg beat, bell pepper, onion, cereal, milk, Worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.
Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

Stuffed Tomatoes with Italian Sausage, Market Veggies, and Fontina Cheese

Ingredients

4 large beefsteak or heirloom tomatoes

1 tablespoon olive oil

Half a pack of BOULDER SAUSAGE brand Italian ground sausage

1 ear of corn, shucked

1 quarter of a medium onion, chopped

1 medium zucchini, ends cut off and diced

Salt and pepper to taste

¾ cup of dry Italian bread crumbs

¾ cup of shredded fontina cheese, divided (or another cheese that melts well, like mozzarella)

3 tablespoons freshly chopped basil for garnish

Preparation

1. Preheat oven to 400° F
2. Cut the tops off of each tomato and discard. Then using a knife and spoon, hollow out the insides of each tomato leaving a 1/4-1/2 inch wide skin for each tomato. Discard the seeds and flesh.
3. Heat oil in a large skillet. Add sausage crumbles and cook for 2 minutes. Then add the corn, onion, and zucchini and cook mixture until vegetables are slightly tender, about 2 minutes. Remove from heat and transfer mixture to a large mixing bowl. Season to taste with salt and pepper. Add bread crumbs and half of cheese and toss to coat.
4. Place hollowed out tomatoes in a square baking dish. Spoon mixture evenly into tomatoes (you may have a bit left over depending on how large your tomatoes are). Sprinkle remaining cheese on top of each tomato. Bake for 15 minutes, until cheese is bubbly and melting. Remove from oven. Garnish with basil and serve immediately.

Prep Time: 15 minutes – Cook Time: 30 minutes  –  Total Time: 45 minutes – Yield: Serves 4-8

Italian Sausage Grilled Skewers

• 4 fresh BOULDER SAUSAGE Italian links, regular or hot, depending on personal taste
• 24 1-inch cubes sourdough bread
• 2 to 3 tablespoons extra virgin olive oil
• 1/4 teaspoon finely chopped garlic

Prick the sausage in several places. Place in enough water to cover and simmer about 10 minutes. Drain and cut each into 5 pieces. Cook garlic in oil over medium heat for 2 minutes. Preheat the grill or broiler. Thread four skewers, starting with a bread cube, alternating bread and sausage. Brush oil/garlic mixture very lightly onto sausage. Place the skewers on a very hot grill, turning until the bread is golden and crusty on all sides and the sausage is cooked through.

4 servings

Meal: Dinner

Submitted by: BOULDER SAUSAGE Consumer

Prep Time: 2 minutes

Cooking Time: 25 minutes

Product : BOULDER SAUSAGE Italian Links

Bob’s Great Spaghetti and Sausage Sauce

Ingredients

2 20-ounce cans tomato sauce

2 12-ounce cans tomato paste

1 14.5-ounce can diced tomatoes

1 7 to 10-ounce can sliced mushroom pieces or caps

1 pack BOULDER SAUSAGE brand Italian ground sausage

1 pack BOULDER SAUSAGE brand Italian sausage links

3 cloves chopped garlic

¼ cup chopped sweet onion

¼ teaspoon oregano

1 teaspoon basil

¼ teaspoon tarragon

¼ teaspoon fennel

¼ cup chopped onions

1 tablespoon extra-virgin olive oil

Preparation

1. Turn on a large Crock Pot for simmering the sauce. Keep covered while simmering. In the Crock Pot, add all tomato items, spices and oil. Do not add onion and mushrooms yet.
2. Break up and cook the ground sausage in a large covered frying pan until fully cooked. In a food processor or by hand, finely chop the sausage. Add chopped sausage to Crock Pot.
3. Cover the link sausage ½ way with clean water. Cook link sausage thoroughly. If water is gone before they are cooked, turn frequently until cooked. Slice links sausage into 3/4 inch to 1 inch pieces. Add to Crock Pot Stir Crock Pot every 30 minutes.
4. Adjust heat to a very slow simmering boil. Simmer in Crock Pot for 1 hour. Adjust spices to taste and simmer for 1 more hour. Spices need time to work and to distribute flavor.
5. When sauce is desired thickness and flavor, add onions and mushrooms. Simmer 1/2 hour. After 1/2 hour, turn off heat. Sauce is ready to serve, enjoy warm!

Submitted by: Bob C. of Colorado Springs

Prep Time: 20 minutes – Cook Time: 105 minutes  –  Total Time: 125 minutes – Yield: Serves 6-8