BASIC COOKING INSTRUCTIONS

Because Boulder Sausage is such a lean product, we recommend grilling for 15 to 18 minutes only at medium heat. For best oven cooking, we suggest using the broiler, also requiring 15-18 minutes. Sausage may also be browned in a frying pan and added as an ingredient to your favorite dishes.

Boulder Sausage Recipes
Submitted by the Boulder Sausage Consumer

Bob's Great Spaghetti and Sausage Sauce

Bob C. Colorado Springs

Ingredients 2 20 oz cans Hunts Tomato Sauce 2 12 oz cans Hunts Tomato Paste 1 14.5 oz can Italian Style Diced Tomatos with juice 1 7 to 10 oz can sliced mushroom pieces or caps 1 1 Lb. package slab Boulder Italian Sausage 1 1 Lb. package Boulder Italian Sausage Links 2-3 cloves chopped garlic 1/4 Cup chopped sweet onion. 1/4 tsp Oregeno 1/2 to 1 tsp Basil 1/4 tsp Terragon 1/4 tsp Fennel 1/4 Cup Chopped Onions 1 Tbl Spoon Extra Virgin Olive Oil 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. Break up and cook the slab sausage in a large covered frying pan until fully cooked. Do not burn. In a food processor or by hand, finely chop the sausage. Add chopped sausage to Crock Pot. Cover the link sausage 1/2 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. Adjust heat to a very very slow simmering boil. (Just barely bubbling.) 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. 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 or freeze. I prefer to freeze it all before use as I think it tastes better.