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Sausage Fettucine

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Sausage Fettucine

Ingredients

1 pack BOULDER SAUSAGE brand Italian sausage links

16 ounces Fettucine noodles

1 chopped red pepper

1 chopped yellow pepper

3 tablespoons olive oil

1 stick of butter

1 tablespoon parsley

1 teaspoon crushed red pepper

1 tablespoon minced garlic

Preparation

  1. In a large skillet, sauté red pepper and yellow pepper in olive oil and butter over medium heat until tender.
  2. Add parsley, crushed red pepper, garlic and reduce heat to simmer. In a separate skillet, cook sausage over medium heat for 3-5 minutes each side. Boil and drain fettucine noodles.
  3. Slice sausage and mix all ingredients. Serve with bread or a gremolata and enjoy!

Submitted by: Tobi B. Parker

Prep Time: 10 minutes – Cook Time: 25 minutes  –  Total Time: 35 minutes – Yield: Serves 4-8

Italian Sausage Grilled Skewers

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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

Italian Sausage with Peppers and Onions

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Italian Sausage with Peppers and Onions

  • 6 fresh BOULDER SAUSAGE Italian links
  • 1 medium Spanish onion
  • 3/4 teaspoon dried thyme leaves
  • 1/2 cup water
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 clove garlic, minced
  • 1 tablespoon olive oli
  • 1/2 cup dry white wine

Cut pepper into 12 wedges. Cut onion into 1/2-inch slices; separate into rings. Cook peppers, onion, garlic and thyme in oil in large frying pan over medium heat 8 to 10 minutes; stiring frequently. remove from pan, keep warm. Place Italian sausage and water in frying pan. Cover tightly and cook over medium heat 8 to 10 minutes, turning once. Remove cover and continue cooking 2 to 4 minutes or until cooked through and browned, turning occasionally. Remove sausage to vegetable platter. Pour off drippings. Increase heat to medium-high, add wine to deglaze pan, loosening brown meat pieces. Return vegetables and sausage to frying pan stirring to coat with sauce. Contnue cooking 2 to 3 minutes or until sauce is slightly reduced and thickened.

Makes 6 Servings

Meal: Dinner

Submitted by: The BOULDER SAUSAGE Consumer

Bob’s Great Spaghetti and Sausage Sauce

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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

Italian Sausage Spaghetti

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Italian Sausage Spaghetti

Ingredients

1 pack BOULDER SAUSAGE brand Italian ground sausage

1 pound ground buffalo

1 pound ground chuck

1 pound ground turkey

¼ tablespoon garlic powder

¼ tablespoon onion power

1 teaspoon dill

Salt and pepper, to taste

1 tablespoon olive oil

16 ounces spaghetti noodles

1 24-ounce jar of choice spaghetti sauce

Preparation

  1. Season meats with garlic powder, onion powder, seasoned pepper, and dill.
  2. Brown meats, mixing together and add to a spaghetti sauce of your choice. Cook thoroughly.
  3. Boil water with a tablespoon of oil. Add noodles, cook about 13 to 15 minutes, and drain.
  4. Mix sauce and noodles and serve hot. Garlic bread and salad make a good addition to this meal. Enjoy!

Submitted by: Saundra of Longmont

Prep Time: 5 minutes – Cook Time: 25 minutes  –  Total Time: 30 minutes – Yield: Serves 4-6

Italian Sausage Hash

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Italian Sausage Hash

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 bell pepper, chopped

1 lb. red potatoes, halved and quartered

1 pack BOULDER SAUSAGE brand Italian sausage links

 Preparation

  1. Fill large pot with red potatoes. Add water to just cover potatoes and boil until tender.
  2. Cook Italian sausages and cut into 1/2-inch pieces. Add onion, bell pepper and sliced sausage to skillet and cook until vegetables are tender.
  3. Mix all ingredients together, serve and enjoy!

Submitted by: Susan F. of Boulder

Prep Time: 5 minutes – Cook Time: 10 minutes  –  Total Time: 15 minutes – Yield: Serves 4

Italian Sausage Bread

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Italian Sausage Bread

Ingredients

1 loaf (1 lb) frozen bread dough

1 pack BOULDER SAUSAGE brand Italian ground sausage

2 eggs

1/2 teaspoon Italian herb spice

1 ½ cups shredded mozzarella cheese

1 tablespoon parmesan cheese

Preparation

  1. Defrost bread overnight in refrigerator or at room temperature (approximately 3 hours). Cook sausage in frying pan until brown and crumbly. Remove from heat, drain and let cool.
  2. Beat 1 egg; blend with sausage, Italian herb spices and mozzarella cheese.
  3. On a floured surface, roll and stretch bread dough into a large rectangle (about 5″x16″). Spoon sausage mixture evenly over dough, staying within ½ inch of the edges.
  4. Roll dough starting from the long side (creating a long roll approximately 16″ long). Shape dough into a ring on a greased baking sheet. Pinch ends together to firmly seal the ring. Lightly cut top of ring with 1/2 deep cuts about 4 inches apart.
  5. Beat remaining egg, brush over bread ring and sprinkle with Parmesan cheese. Let bread rise in a warm place for approximately 30 minutes. Bake bread at 350 for 30 minutes or until golden brown. Serve warm or at room temperature and enjoy!

Submitted by: Jenny of Longmont

Prep Time: 180 minutes – Cook Time: 80 minutes  –  Total Time: 260 minutes – Yield: Serves 4-8

Italian Sausage over Pasta

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Italian Sausage over Pasta

Ingredients

1 pack BOULDER SAUSAGE brand Italian sausage links

14 ounces fire roasted diced tomatoes

6 ounces fresh mushrooms, sliced

6 ounces whole black olives, pitted

¼ tablespoon oregano

½ tablespoon garlic powder

1 tablespoon basil

½ tablespoon onion powder

Preparation

  1. In a large, high-sided, frying pan, pan fry Italian sausage a bit over medium heat, when mostly cooked, transfer to a cutting board and slice into ½ inch pieces.
  2. Return sausage chunks to pan, and add in fresh sliced mushrooms. Sprinkle in oregano, garlic powder, basil, and onion powder and sauté until mushrooms are nicely browned and the sausage is fully cooked.
  3. Add fire roasted tomatoes. Heat through. Then add black olives and heat through again.
  4. Serve as is, over your favorite pasta and enjoy!

* Alternatively – you can cook spaghetti squash, and use the strands as ‘noodles’ for a very healthy, low-carb meal.

Submitted by: Sara W. of Longmont

Prep Time: 5 minutes – Cook Time: 15 minutes  –  Total Time: 20 minutes – Yield: Serves 4-6

Italian Sausage Marsala

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Italian Sausage Marsala

Ingredients

1 (16 ounce) package bow tie pasta

1 pack BOULDER SAUSAGE brand Italian sausage links

1 clove garlic, minced

½ large onion, sliced

1 medium green bell pepper, sliced

1 medium red bell pepper, sliced

1 tablespoon Marsala wine

1 (14.5 ounce) can Italian-style diced tomatoes, un-drained

1 pinch dried oregano

1 pinch black pepper

Preparation

  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until tender and drain.
  2. Place whole sausages in a skillet over medium-high heat. Cook 15 to 20 minutes, Slice thinly.
  3. Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently.
  4. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta and enjoy!

Prep Time: 5 minutes – Cook Time: 30 minutes  –  Total Time: 20 minutes – Yield: Serves 4-6

Italian Sausage Soup

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Italian Sausage Soup

Ingredients

2 packs BOULDER SAUSAGE brand ground sausages (Italian & Hot Italian)

1 green pepper, chopped

1 onion, chopped

4 cloves minced garlic

2 teaspoons basil

2 cans beef broth

2 cans diced tomatoes (Italian)

4 12oz. cans beans (black, pinto, butter, northern, or kidney)

Preparation

  1. Brown and drain the sausage.
  2. Sauté the onion, pepper, and garlic until garlic is fragrant.
  3. Add sausage to pan and mix thoroughly. Then add mixture to large pot. Add basil, broth, tomatoes, and beans. Cook over medium-low heat until simmering, stirring occasionally.
  4. Serve hot–perhaps with breadsticks and enjoy!

Submitted by: Jill R.L. from Niwot

Prep Time: 10 minutes – Cook Time: 30 minutes  –  Total Time: 40 minutes – Yield: Serves 4-6

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