Colvard Recipes

Family favorites

all natural

Gluten Free

sugar free

dairy free

Our Best Colvard Sausage Recipes

Flavourful comfort food. It’s a great meal for busy days.

Kielbasa Bites in a Creamy Maple Mustard Sauce

Serves: 8–12
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min

Ingredients

24oz Colvard Fresh Kielbasa
1 cup heavy cream
3 Tbsp stone ground mustard
2 Tbsp pure maple syrup

Instructions

Heat a large skillet over medium-low heat. Add the kielbasa and cook for 10–12 minutes, turning occasionally, until golden brown on all sides and fully cooked through.
Remove the kielbasa from the pan and let rest for 2 minutes. While resting, add the mustard and maple syrup to the same skillet, stirring to incorporate any browned bits from the bottom. Mix to combine, then stir in the heavy cream. Simmer gently for about 1 minute.
Slice the kielbasa into bite-sized pieces and return them to the skillet. Stir to coat evenly in the creamy maple mustard sauce.
Transfer to a slow cooker set to Keep Warm for serving. Enjoy!

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Spicy Fennel Sausage Lasagna

Serves: 6–8

Prep Time: 35–40 min
Cook Time: 1 hr 35 min
Total Time: ≈ 2 hr 10 min

Ingredients

Meat Sauce
1 lb Colvard Spicy Fennel Sausage, uncased
1 lb ground beef (80% lean)
1 onion, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
1 (12 oz) can tomato sauce
2 Tbsp granulated sugar
4 Tbsp chopped fresh parsley, divided
½ tsp fennel seeds
1 tsp dried basil
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper

Ricotta Filling

16 oz fresh ricotta cheese
2 Tbsp fresh parsley, chopped 1 egg, lightly beaten
½ tsp salt
½ cup grated Parmesan cheese

For Assembly

15 lasagna noodles
3 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Instructions

Preheat oven: 375°F (190°C).
Make the meat sauce:
In a large skillet or Dutch oven, cook sausage and ground beef over medium heat until browned, breaking up large pieces as you go. Add onions and garlic; cook until onions are tender. Stir in crushed tomatoes, tomato paste, and tomato sauce. Season with sugar, 2 Tbsp parsley, fennel seeds, basil, Italian seasoning, salt, and pepper. Cover and simmer for 45–60 minutes, stirring occasionally.
Prepare the ricotta filling:
In a medium bowl, stir together ricotta, parsley, egg, salt, and Parmesan until well combined. Set aside.
Cook the noodles:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 minutes (or according to package directions). Drain and rinse with cold water to stop cooking. Lay noodles in a single layer on a greased baking sheet to prevent sticking.
Assemble the lasagna:
Spread a thin layer of meat sauce over the bottom of a 13 x 9-inch baking dish. Arrange 5 noodles lengthwise, slightly overlapping. Spread half of the ricotta mixture on top, sprinkle with 1 cup mozzarella, then spoon on half of the remaining meat sauce. Repeat with another 5 noodles, the rest of the ricotta, 1 cup mozzarella, and the remaining meat sauce. Finish with a final layer of noodles, then top with the remaining mozzarella and Parmesan.
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 25 minutes, until cheese is melted and golden.
Rest and serve:
Let lasagna rest for 15 minutes before slicing. Garnish with fresh basil ribbons, if desired.

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Italian Style Gochugaru Sausage Pasta

Serves: 4-6
Prep Time: 15–20 min
Cook Time: 30–35 min
Total Time: ≈ 40–45 min

Ingredients

12oz Colvard Gochugaru Sausage, casings removed
½ cup Vegetable Stock
1 onion, diced
3 cloves garlic, minced
12oz Rigatoni pasta
1 ½ cups grape tomatoes, halved
2 tbsp butter
1-2 tbsp honey ( adjust for spice preference )
1 ½ cups Heavy Cream
1 ½ tbsp fresh parsley, finely chopped
2 tsp fresh chives, finely chopped
⅓ cup grated parmesan cheese
⅓ cup breadcrumbs

Instructions

Cook the sausage.
In a Dutch oven over medium heat, cook the sausage, breaking it into small pieces. Cook until browned and fully cooked. Remove from the pan and set aside.
Deglaze the pan.
Add the vegetable stock to the pan, scraping up any browned bits. Let it reduce for 2–3 minutes.
Cook the aromatics.
Stir in the onion and garlic. Cook until softened, about 3 minutes.
Cook the pasta.
Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni according to package directions (about 12 minutes). Reserve ½ cup of pasta water before draining.
Build the sauce.
Add the tomatoes to the onion and garlic mixture. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down and become fragrant. Season lightly with salt.
Add richness.
Stir in the butter. Once melted, add the honey and then the heavy cream. Simmer for 3 minutes, or until the sauce is slightly thickened.
Combine.
Return the sausage to the pan and stir to warm through, 1–2 minutes. Add the drained pasta and toss to coat. If the sauce feels too thick, add a splash of the reserved pasta water.
Finish.
Stir in parsley, chives, Parmesan, and breadcrumbs. Remove from heat.
Serve.
Spoon into bowls and enjoy!

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Roasted Delicata, Rainbow Carrots & Maple Sage Sausage with Apple–Shaved Brussel Salad

Serves: 4–6
Prep Time: 25–30 min
Cook Time: 35–40 min
Total Time: ≈ 50–60 min start to finish

Ingredients

3 delicata squash
4–5 rainbow carrots, peeled
2 packs Colvard Maple Sage Sausage links
½ cup chopped pecans
2½ tbsp + 1 tbsp maple syrup, divided
1½ tbsp + 2 tbsp apple cider, divided
1 apple, peeled and diced
8–12 Brussels sprouts, shaved
½ tsp stone ground mustard
1 tbsp apple cider vinegar

Instructions

Toast the pecans
Preheat oven to 375°F. Spread pecans on a rimmed baking sheet and toast for about 8 minutes, or until fragrant. Remove and set aside.
Prep the vegetables
Halve the delicata squash lengthwise and scoop out the seeds with a spoon. Slice each half lengthwise again, then turn and cut into ¼” thick slices.
Use a roll cut on the carrots (see note below) for even, rustic pieces.
Roast
Arrange the carrots and squash in a single layer on a baking sheet. In a small bowl, whisk together 2½ tbsp maple syrup and 1½ tbsp apple cider. Pour over the vegetables and toss to coat. Roast for 25 minutes.
Cook the sausage
While the vegetables roast, heat a large skillet over medium heat. Sear the Maple Sage links on all sides until golden brown.
Transfer the sausages to the baking sheet, placing them directly on top of the roasted vegetables. Return to the oven for an additional 10 minutes, or until the carrots are fork tender.
Make the salad
In a medium bowl, combine the shaved Brussels sprouts and diced apple.
In a small bowl, whisk together 1 tbsp maple syrup, ½ tsp mustard, 2 tbsp apple cider, and 1 tbsp apple cider vinegar. Pour over the Brussels and apple mixture and let sit for at least 10 minutes. Toss with the toasted pecans just before serving.
Assemble and serve
Remove the sausage and vegetables from the oven and let rest for 2 minutes. Slice the sausage links and layer over the roasted vegetables. Spoon the Brussels–apple salad over top and serve warm.

Roll Cut Tip

Lay the carrot horizontally on the cutting board. Starting at the tapered end, make a diagonal cut. Roll the carrot a quarter turn and cut again at the same angle. Continue rolling and cutting — the pieces will be longer at the narrow end and shorter at the wide end, ensuring even roasting.

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Chicken Garlic & Thyme Sausage, Lemon & Ricotta Pasta

Serves: 4
Prep Time: 10 min
Cook Time: 15 min
Total Time: ≈ 25 min

Ingredients

1 lb (16 oz) rotelle or fusilli pasta
1 tbsp olive oil
1 lb Colvard Chicken Garlic & Thyme Sausage
3–4 cloves fresh garlic, minced
15 oz ricotta cheese
Juice of 2 lemons
Zest of 2 lemons
⅓ cup fresh parsley, chopped
½ cup grated parmesan cheese
Salt and pepper, to taste

Instructions

Cook the pasta in lightly salted water until just shy of al dente.
Heat olive oil in a medium saucepan over medium heat. Add the sausage, breaking it into small, meatball-like chunks. Let it sear undisturbed for about 3 minutes before stirring.
Add the garlic and reduce the heat to medium-low. Cook for another minute, stirring often to avoid burning.
Stir in the ricotta and the juice of 2 lemons. Season with salt and pepper.
Add the pasta directly into the sauce while it’s still slightly undercooked. Turn off the heat and toss to coat evenly.
Finish with lemon zest, parsley, and parmesan. Stir gently to combine and serve immediately.

Notes

A bright, creamy pasta that comes together in about 20 minutes — perfect for an easy weeknight dinner.

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Sesame Sriracha Pineapple Fried Rice

Serves: 4–6
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

Ingredients

1 ¼ cups white rice
12oz Colvard Sesame Sriracha Sausage
1 ½ Tbsp sesame oil
2 ½ Tbsp soy sauce, plus more to taste
12 oz sugar snap peas
¾ cup shredded carrots
2 cups fresh pineapple, chopped
1 (8 oz) can sliced water chestnuts, optional

Instructions

Cook the rice according to package directions using 2 ½ cups of water. Fluff and set aside.
In a large skillet over medium heat, brown the sausage for about 10 minutes, turning occasionally to brown evenly. Remove from the pan and let rest for 2 minutes.
Add sesame oil to the same skillet. Add the cooked rice and fry for 3–5 minutes, stirring often.
Stir in the soy sauce and sugar snap peas and pineapple. Cook for another 3 minutes, allowing the peas to stay crisp-tender.
Slice the sausage into ¼-inch rounds and return it to the pan. Add the carrots and cook for 2 more minutes.
Add water chestnuts, if using, and cook an additional 3 minutes. Taste and adjust seasoning with more soy sauce if desired.
Serve hot — sweet, spicy, and full of flavor in every bite.

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Stuffed Acorn Squash with Maple Sage Sausage

Serves: 6
Prep Time: 20–25 min
Cook Time: 60 min
Total Time: ≈ 1 hr 20 min

Ingredients

3 Acorn Squash
2 tbsp pure Maple syrup
1 lb Colvard Maple Sage Ground Sausage
1 Sweet onion, diced
2 celery stalks, diced
2-3 cloves fresh garlic, minced
1-2 apples, peeled & diced
½ cup grated parmesan cheese
½ cup breadcrumbs
Olive oil
Salt & pepper to taste

Instructions

Preheat oven to 375
Cut Acorn squash in half and slice enough off of the end so that it can lay flat, scoop the seeds from the middle with a spoon and discard
Place acorn squash on a baking sheet, drizzle with 2 tbsp maple syrup and season with salt. Bake for 40 mins or until tender
While that is baking, in a skillet add a tbsp of olive oil over med high heat and add the onions, celery & leek. Cook for 2 mins until onions begin to turn translucent
Add garlic and cook for an additional minute
Add the Maple Sage Sausage and cook until the sausage is cooked through, making sure to break it up as it cooks
Add the apples and cook for another 2 minutes.
Turn the heat off, and add the breadcrumbs and grated parmesan cheese. Mix together.
Once Acorn Squash are done cooking remove from oven and fill with stuffing mixture. Sprinkle tops of acorn squash with additional grated parmesan cheese. Cook for an additional 20 minutes at 375. Let cool for 2 mins and enjoy.

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Maple Sage Sausage Stuffing

Serves: 10–12
Prep Time: 30 min
Cook Time: 65–75 min (oven method)
Total Time: ≈ 1 hour 35 min to 1 hour 45 min

Ingredients

1 (15 lb) turkey (if stuffing inside)
4 Tbsp butter
4–5 cloves garlic, minced
1 sweet onion, diced
4 celery stalks, sliced lengthwise then diced
1 leek (white part only), sliced lengthwise then
diced
2 lbs Colvard Maple Sage Sausage, uncased
6 cups bread, cubed and toasted
3 apples, peeled, cored, and diced
2½ cups chestnuts, roasted, shelled, and chopped (optional)
2 Tbsp fresh parsley, chopped
1 Tbsp fresh sage, chopped
4 Tbsp Bell’s seasoning
2 cups turkey or chicken stock
¾ cup milk

Instructions

Cook the sausage:
In a Dutch oven or large skillet over medium heat, brown the Maple Sage Sausage for 8–10 minutes, or until fully cooked. Remove the sausage from the pan and set aside, leaving the drippings in the pan.
Sauté the aromatics:
Add the butter to the same pan with the sausage drippings. Once melted, add the garlic, onion, celery, and leek. Stir to coat evenly and cook over low heat until fragrant and translucent. Remove from the pan and set aside.
Combine ingredients:
In a large mixing bowl, combine the toasted bread cubes, onion mixture, and sausage. Add the apples and chestnuts, then fold in the parsley, sage, and Bell’s seasoning. Pour in the stock and milk, mixing gently until evenly coated.

Make-Ahead Option
Prepare through Step 3 (before adding stock and milk). Cover and refrigerate overnight. Before
baking, let the mixture sit at room temperature for 1 hour, then stir in stock and milk before
cooking.

Cooking Methods

To Cook in the Turkey:
Fill the turkey cavity loosely with stuffing and secure the skin flap with poultry pins. Roast
according to your turkey’s cooking instructions. Any extra stuffing can be baked separately using
the oven method below.

To Cook in the Oven:
Butter a casserole dish and fill it with the stuffing mixture. Bake uncovered at 350°F for 65–75
minutes, until the top is golden and the center is hot.

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Linguica & Kale Soup

Serves: 6
Prep Time: 15 min
Cook Time: 40 min
Total Time: ≈ 55 min

Ingredients

12oz Colvard Linguica, casings removed
1 large onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 ½ tsp tomato paste
½ tsp smoked paprika
2 medium potatoes, peeled and cubed
1 bay leaf
4 ½ cups chicken stock (or vegetable stock)
1 bunch kale, stems removed and leaves chopped
¼ cup dry white wine or chicken stock (for deglazing)
Salt and black pepper, to taste
Optional: pinch of crushed red pepper flakes or a squeeze of lemon juice before serving

Directions

Cook the sausage:
In a large pot, cook the Linguica over medium heat, breaking it up with a spoon, until browned
and fully cooked, about 8–10 minutes. Remove from the pot and set aside.
Build the aromatic base:
Add the diced onion and celery to the same pot and cook for 3–4 minutes until softened. Stir in
the tomato paste and smoked paprika, cooking for 1–2 minutes until the paste darkens and
caramelizes slightly. Add garlic and cook another 30 seconds until fragrant.
Deglaze:
Pour in the white wine (or a splash of chicken stock) and scrape up any browned bits from the
bottom. Simmer for about 1 minute to reduce slightly.
Add vegetables and broth:
Add the potatoes, bay leaf, and chicken stock. Bring to a boil, then reduce to a simmer and cook
until the potatoes are tender, about 15 minutes.
Combine:
Return the cooked Linguica to the pot. Add chopped kale and simmer for 5–7 minutes, until the
kale is tender and wilted.
Finish:
Remove the bay leaf and season with salt, black pepper, and optional red pepper flakes. Add a
squeeze of lemon juice before serving if desired.
Serve:
Ladle into bowls and serve hot with crusty bread.

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Massaman Sausage Curry

Serves: 4-6
Prep Time: 15 min
Cook Time: 30 min
Total Time: ≈ 45 min

Ingredients

1 Tbsp oil for frying
12oz Colvard Massaman Curry Sausage
1 medium onion, diced
2 medium carrots, peeled and sliced
2 cloves garlic, minced
1 pinch red pepper flakes (to taste)
2 Tbsp butter
2 Tbsp curry powder (mild or Massaman-style blend)
1 tsp ground ginger
2 Tbsp all-purpose flour
1 Tbsp soy sauce
1 ½ cups chicken stock
1 full can (13.66 fl oz) full-fat coconut milk
2 cups chopped kale (stems removed)
Salt to taste
Optional: fresh cilantro and lime wedges for serving
Cooked jasmine rice, for serving

Instructions

Cook the Sausage
Heat oil in a large skillet or Dutch oven over medium heat. Add the Massaman Curry Sausage and cook thoroughly, turning occasionally, until fully cooked through and browned. Remove from the pan, let rest for a few minutes, then slice into 1-inch pieces. Set aside.
Sauté Vegetables
Add a little more oil if needed. Add the onion and carrots and cook for 5–6 minutes, stirring occasionally, until lightly browned and starting to soften.
Add Garlic and Spices
Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant. Add the butter, let it melt, then sprinkle in the flour, curry powder and ginger. Stir well to coat the vegetables and cook for 1–2 minutes to toast the spices and remove any raw flour taste.
Build the Sauce
Gradually pour in the chicken stock while stirring to prevent lumps. Add the soy sauce and bring to a gentle boil. Reduce heat to medium-low and simmer for 8–10 minutes, or until the sauce thickens slightly and the carrots are tender.
Add Coconut Milk & Finish
Stir in the coconut milk and sliced sausage. Simmer another 5 minutes to heat everything through.
Add the kale and stir until just wilted, about 1–2 minutes. Taste and adjust seasoning with salt or soy sauce as needed.
Serve
Spoon the curry over jasmine rice and garnish with fresh cilantro and a squeeze of lime.

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Spicy Fennel Sausage and Tomato Cream Gnocchi

Serves: 3 to 4
Prep Time: 5 min
Cook Time: 20 min
Total Time: ≈ 25 mins

Ingredients

12 oz package shelf stable or refrigerated gnocchi
1 lb Colvard Spicy Fennel Sausage, uncased
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1/4 teaspoon smoked paprika
Pinch of crushed red pepper, optional
1/4 cup dry white wine or chicken broth for deglazing
1 can (14 to 15 oz) crushed tomatoes
1/3 cup heavy cream
1/2 teaspoon sugar
Salt and black pepper, to taste
1 tablespoon butter
1/4 cup grated Parmesan cheese
Fresh basil, torn or chopped, for serving

Directions
Cook the sausage:
Heat the olive oil in a large skillet over medium heat. Add the Spicy Fennel sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 6 to 8 minutes.

Add aromatics and deepen the base:
Stir in the garlic and cook for 30 seconds. Add the tomato paste, Italian seasoning, smoked paprika, and optional crushed red pepper. Cook 1 minute, stirring, until the tomato paste darkens slightly.

Deglaze the pan:
Pour in the wine or broth and scrape up the browned bits from the bottom of the skillet. Let it simmer for about 1 minute to reduce slightly.

Build the sauce:
Pour in the crushed tomatoes. Add the sugar, salt, and pepper. Bring to a gentle simmer for 5 minutes to thicken, then stir in the cream. Keep the heat low so it bubbles softly.

Cook the gnocchi:
Add the gnocchi straight to the sauce. Stir well to coat. Cover and cook for 4 to 5 minutes, stirring once or twice, until the gnocchi is tender.

Finish the dish:
Stir in the butter until melted. Add the Parmesan and mix until smooth and creamy. Taste and adjust seasoning. Remove from heat and top with basil.

Serve warm with extra Parmesan at the table.

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Chorizo Shakshuka

Serves: 4
Prep Time: 10 min
Cook Time: 25 min
Total Time: ≈ 35 min

Ingredients

1 lb Colvard Chorizo Sausage, casings removed
1 Tbsp olive oil
1 sweet onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 Tbsp tomato paste
2 tsp ground cumin
1 ½ tsp smoked paprika
1½ tsp ground coriander
½ tsp cinnamon
¼ tsp chili flakes (optional)
1 (28 oz) can fire-roasted diced tomatoes
1 ( 8 oz ) can tomato sauce
1 bay leaf (optional)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley chopped, for garnish
Lemon zest for finishing

Instructions

In a large skillet over medium heat, cook the Colvard Chorizo until browned and fully cooked, about 6–8 minutes. Remove from the pan and set aside.
Add olive oil to the same pan, then sauté the onion and bell pepper until softened, about 5 minutes.
Stir in the garlic and tomato paste, cooking until the paste darkens slightly, 1–2 minutes.
Add cumin, paprika, coriander, cinnamon, and chili flakes; cook 30 seconds until fragrant.
Stir in the fire-roasted tomatoes, tomato sauce, bay leaf, salt, and pepper. Simmer uncovered for 10 minutes until slightly thickened.
Return the chorizo to the skillet and stir to combine. Remove bay leaf.
Reduce heat to low, make small wells in the sauce, and crack the eggs into each one. Cover and cook 5–8 minutes, or until eggs are set to your liking.
Remove from heat, and finish with chopped parsley and a touch of lemon zest.

Serving Suggestion:
Serve warm with crusty bread or pita for dipping. Top with freshly shredded smoked gouda if desired.

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Chicken Breakfast Sausage Gravy

Serves: 4-6
Prep Time: 5 min
Cook Time: 15 min
Total Time: ≈ 20 min

Ingredients

1 lb Colvard Chicken Breakfast Sausage
3 Tbsp butter
3 Tbsp all-purpose flour
3 cups whole milk (warm)
½ tsp dried thyme
¼ tsp dried sage
½ tsp garlic powder
¼ tsp smoked paprika
1–2 dashes Worcestershire sauce
Pinch of nutmeg (⅛ tsp)
Salt and black pepper, to taste

Instructions

In a large skillet over medium heat, cook the Colvard Chicken Breakfast Sausage, breaking it into small pieces with a spoon. Cook until fully browned and cooked through — about 8–10 minutes.
Add 3 tablespoons of butter to the cooked sausage and stir until melted.
Sprinkle the flour evenly over the sausage and stir constantly for 1–2 minutes to create a roux.
Slowly whisk in the warm milk, about ½ cup at a time, stirring until smooth before adding more. Continue to cook, stirring often, until the gravy thickens — about 5–7 minutes.
Stir in the thyme, sage, garlic powder, smoked paprika, Worcestershire sauce, and nutmeg. Season to taste with salt and black pepper.

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Irish Bangers & Mash

Gochugaru Sausage Meatballs

Serves 2 to 3
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Ingredients

1 pack Colvard Irish Bangers
2 lbs russet potatoes, peeled and quartered
4 tbsp butter (divided)
¾ cup warm whole milk or warm heavy cream
Salt and black pepper to taste
1 medium yellow onion, thinly sliced
1 tbsp flour
1 cup beef or chicken broth • 1 ½ tsp Worcestershire
2 tsp Dijon
Fresh parsley or scallions for garnish

Instructions

Cook potatoes: Add potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
Mash: Drain, then mash with 3 tbsp butter and warm milk or warm cream. Season generously with salt & pepper.
Cook bangers: Sear Irish Bangers in a skillet over medium heat until browned. Add a splash of water, cover, and steam until fully cooked, about 10 minutes.
Make onion gravy: Remove bangers. Add onions and remaining 1 tbsp butter to the skillet. Cook until golden. Sprinkle flour over onions and cook 1 minute. Slowly whisk in broth, Worcestershire and Dijon. Simmer until thickened. Season to taste.
Assemble: Spoon mash on a plate, top with bangers, and ladle warm gravy over everything. Garnish with parsley or scallions.

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Gochugaru Sausage Meatballs with Sesame-Soy Dipping Sauce

Makes: 14-16 meatballs
Prep Time: 15 min
Cook Time: 20 min
Total Time: ≈ 35 min

Ingredients

For the Meatballs

12 oz Colvard Gochugaru Sausage, casings removed
⅓ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
2 green onions, finely chopped
2 tsp soy sauce
1 tsp sesame oil

For the Dipping Sauce

2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp honey
1 tsp sesame oil
½ tsp grated fresh ginger
½ tsp chili flakes (optional, for extra heat)
1 tsp sesame seeds
1 Tbsp finely sliced green onion

Instructions:

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the Colvard Gochugaru Sausage, panko, egg, garlic, green onions, soy sauce, and sesame oil. Mix gently until just combined.
Roll into 1½-inch meatballs and arrange on the prepared baking sheet.
Bake for 18–20 minutes, or until fully cooked through (165°F internal temperature) and lightly browned.
While the meatballs bake, whisk together all dipping sauce ingredients in a small bowl.
Serve the meatballs warm with the dipping sauce on the side, garnished with extra sesame seeds or sliced green onions if desired.

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