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Aug 26
0

The Big German Brat!

By | Beer Bratwurst, Recipes | No Comments

The Big German Brat

Ingredients

1 pack BOULDER SAUSAGE brand Beer Bratwurst

5 hoagie rolls

1 package sauerkraut

Brown spicy mustard

Schneider Weisse (German Beer)

Preparation

1. Wrap hoagies in foil and warm in oven.

2. Pour one Schneider Weisse into a saucepan and bring to a slow simmer.

3. Pre-heat George Foreman Grill. Simmer BOULDER SAUSAGE brand Beer Bratwurst for 10-15 minutes. DO NOT PRICK!!! Set aside.

4. Discard all but 1/2 cup of beer from saucepan. Put sauerkraut in pan and back on to heat.

5. When the sausage is a nice brown and lightly crisp, take the hoagies out of the oven. Load the hoagie with Bratwurst, Sauerkraut, lots of mustard, and a beer on the side. Enjoy!

Submitted by: J. Bolen

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

Aug 26
0

German Sausage “Pot of Gold Stew”

By | German Sausage, Recipes | No Comments

German Sausage “Pot of Gold Stew”

Ingredients

3 cups water

3 large Carrots- sliced thin

½ head of Cabbage cut into large pieces

1 large Onion

1 clove of garlic

2 tablespoons olive oil

4 potatoes cut into wedges

1 pack BOULDER SAUSAGE brand German Sausage

Salt and Pepper, to taste

Preparation

  1. In a large skillet, boil water with cut carrots and potatoes until soft. Approximately 20 minutes (time will be determined by size of pieces.)
  2. Drain pan and place vegetables in a bowl, save water.
  3. On medium heat place Boulder German Sausage in hot pan and cook each side eight minutes until lightly brown. Add oil, garlic, onion and cabbage. When onions begin to brown stir in Carrots and Potatoes then and cover pan.
  4. Add a 1/4 cup of water to pan to create a sauce, avoid overheating. Reduce heat to low and allow dish to set for approximately 12-15 minutes to blend, stirring occasionally. Serve warm and enjoy!

Prep Time: 20 minutes  –  Cook Time: 30 minutes  –  Total Time: 50 minutes  –  Yield: Serves 4-6

Aug 26
0

Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

By | Hot Italian Sausage, Recipes | No Comments

Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

Ingredients

  • 1/2 pound BOULDER SAUSAGE Hot Italian sausage
  • 1 large red onion, cut into 1/4-inch thick slices
  • 2 large yellow pepper, cored, seeded and quartered
  • 2 large red peppers cored, seeded and quartered
  • Olive oil
  • Salt and pepper
  • 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
  • 1/2 pound grated Fontina cheese
  • 1 cup sheep’s milk ricotta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • Basil Vinaigrette, recipe follows

 Directions

Preheat a grill.

Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.

Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

Divide the Fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.

Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

Basil Vinaigrette:

  • 1/2 cup fresh basil leaves
  • 1/4 cup white wine vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Aug 26
0

Hot Italian Sub- Sandwich

By | Hot Italian Sausage, Recipes | No Comments

Hot Italian Sub Sandwich

Ingredients

1 pack BOULDER SAUSAGE brand Hot Italian Ground Sausage

2 bell peppers (different colors optional) cut into strips

1 large white onion cut into strips

½ tsp olive oil

One large loaf Italian bread, cut length wise

1 lb.  provolone cheese

Marinara sauce

Black olive, optional

Preparation

  1. Pour Marinara sauce in a saucepan and heat, keeping warm until ready to use later in the recipe.  Preset oven on broil for bread. Form Hot Italian Sausage into desired amount of long thin patties (2-4) and cook on medium heat for about 5 minutes each side.
  2. While meat cooks, add vegetables to a separate pan with olive oil and sauté until soft. Cut bread lengthwise in half. If there is too much bread in the middle trim to your liking.  Place Provolone cheese on top of bread halves and place in heated oven after vegetables are nearly done, keeping a close eye so as not to burn bread or cheese.
  3. Remove bread from oven and top with sausage and vegetables. Pour Marinara sauce over sandwich just before serving or serve on the side for dipping and enjoy!

Prep Time: 10 minutes  –  Cook Time: 15 minutes  –  Total Time: 25 minutes  –  Yield: Serves 2-4

Aug 26
0

Spicy Sausage and Fruit Salsa

By | Hot Italian Sausage, Recipes | No Comments

Spicy Sausage and Fruit Salsa

By Sara at The Saucy Dipper

Ingredients

½ pack BOULDER SAUSAGE brand Hot Italian Sausage

¼ cup fresh pineapple, chopped

8 ounces strawberries, chopped (optional)

1 avocado, chopped

1 jalapeno, diced fine (remove seeds for a lower heat)

1 bunch green onions, chopped

1 lime, juiced

Preparation

  1. Cook sausage thoroughly, drain fat, and let cool.
  2. Combine all ingredients in large bowl.
  3. Refrigerate for at least an hour to let flavors come together.
  4. Serve with tortilla chips or pita chips and enjoy!

Prep Time: 15 minutes  –  Cook Time: 70 minutes  –  Total Time: 85 minutes  –  Yield: Serves 4-6

Aug 26
0

Hot Italian Sausage Sandwich Loaf

By | Hot Italian Sausage, Recipes | No Comments

Hot Italian Sausage Sandwich Loaf

Ingredients

1 lb. BOULDER SAUSAGE Hot Italian Ground Sausage

1 onion chopped

1 bell pepper thinly sliced

1 egg lightly beaten

1 clove garlic minced

1 cup shredded Mozzarella cheese

6 mushrooms thinly sliced

1 loaf of Italian Bread

½ stick of softened butter

Preparation

  1. Take loaf of Italian bread and cut in half, length-wise. Hollow out halves, leaving ½ inch bread shells, and set aside remaining bread. In a food processor, add remaining bread and process until you have coarse crumbs. Set aside.
  2. Preheat oven to 400°.
  3. In a large skillet, crumble sausage and add onion. Cook for about 5 minutes over medium heat, until there is no longer any pink. Drain drippings off skillet.
  4. Add 1 cup bread crumbs, egg, Mozzarella cheese, onion, and bell pepper. Mix well and scoop ingredients into center of bottom half of bread shell. Top off with other half shell.
  5. In a small skillet, melt butter and add garlic. Sauté for about a minute then brush butter and garlic mixture over bread loaf. Wrap loaf in foil, leaving opening at top. Bake in oven for 20-30 minutes, or until cheese is melted but not burned. Remove, slice and enjoy!

Prep Time: 15 minutes  –  Cook Time: 70 minutes  –  Total Time: 85 minutes  –  Yield: Serves 4-6

Submitted by: Melissa from Golden, CO

 

Aug 26
1

Hot Italian Sausage and Barley Soup

By | Hot Italian Sausage, Recipes | No Comments

Hot Italian Sausage and Barley Soup

Ingredients

1 lb. BOULDER SAUSAGE brand Hot Italian Ground Sausage

1 Green Pepper chopped

1 Onion chopped

4 cloves garlic, crushed

1 tsp Basil

3 cans Beef Broth

2 cans Water

1 cup Barley

Preparation

  1. Brown and drain the BOULDER SAUSAGE–should be very little fat.
  2. Add all ingredients together, bring to a fast boil. Simmer for 30 minutes

Prep Time: 15 minutes  –  Cook Time: 40 minutes  –  Total Time: 55 minutes  –  Yield: Serves 6-8

Aug 26
1

Spicy Sausage, Mustard Greens and Cauliflower in a Skillet

By | Italian Sausage, Recipes | No Comments

Spicy Sausage, Mustard Greens and Cauliflower Skillet

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 pack BOULDER SAUSAGE brand Italian sausages, sliced ½ inch thick

2 cups cauliflower florets

A pinch of salt

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

2 generous bunches mustard greens and/or kale, tough stems removed

1 cup cherry tomatoes

½ teaspoon ground cumin

½ teaspoon sweet paprika

½ teaspoon freshly ground black pepper

Preparation

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage in one layer and cook until golden brown on both sides, turning once. With a slotted spoon transfer to a plate lined with a paper towel.
  2. If the skillet is dry, add 1 more tablespoon oil. Add the cauliflower and a sprinkle of salt; sauté until crisp tender, about 2 minutes. Add 1 tablespoon oil, garlic and red pepper flakes. Sauté until fragrant, about 30 seconds.
  3. Add the greens, ½ teaspoon salt, cumin, paprika and black pepper. Sauté until the greens are tender and bright in color, about 2 minutes. Add the tomatoes and sausage. Cover partially, reduce heat to medium-low and cook until heated through, about 5 minutes. Taste for seasoning. Serve warm with couscous and enjoy!

 

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

Aug 26
0

Cornbread Stuffing With Apple and Sausage

By | Italian Sausage, Recipes | No Comments

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.

Aug 26
0

Sausage and Zucchini Soup

By | Italian Sausage, Recipes | No Comments

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

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