What are the opening hours?

Monday 8:30am - 4:30pm Tuesday 8:30am - 4:30pm Wednesday 8:30am - 4:30pm Thursday 8:30am - 4:30pm Friday 8:30am - 4:30pm

Colvard & Co

Colvard Sausages is based in Ellsworth, Maine. We craft the finest fresh sausages using quality ingredients and zero fillers with passion and tradition.

02/25/2026

A notice regarding packaging changes…

02/20/2026

Dinner is made super simple with this delicious 4-ingredient recipe, featuring our Kielbasa Sausage! Make it as an appetizer, or pair with rice or potatoes for a hearty main course.

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

Ingredients
2 lbs Colvard Fresh Kielbasa
1 cup heavy cream
4 Tbsp stone ground mustard
3 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!

02/12/2026

This Valentine’s Day, show your special someone how much they mean to you with this extra special lasagna featuring our Spciy Fennel Sausage ❤️💕❤️💕❤️ full recipe on website at the link in our bio!

02/11/2026

Vermont + New Hampshire friends, come find us:

Stop by, say hello, and try some of your favorites 🙌

Good food, good people, great sausage 👌

02/07/2026

If you’re in Portland today, swing on by the Thompson’s Point Maker’s Market to say hello & grab a couple packs of sausage! We’re here from 10:00-3:00

02/06/2026

It’s Super Bowl weekend! Which means you’re going to need something tasty to snack on while you watch the game. We recommend giving this chili recipe a try, which features our Spicy Jalapeño sausage 🌶️🏈🌶️

Serves: 4 to 6
Total time: about 1 hour

Ingredients
1 lb Colvard Spicy Jalapeño Sausage (uncased)
1 tbsp olive oil (optional)
1 medium onion, diced
2 cloves garlic, minced
1 to 2 fresh jalapeños, sliced (remove seeds to tame heat)
1 bell pepper, diced
2 tbsp tomato paste
3 tbsp chili powder
2 tsp ground cumin
1 tbsp smoked paprika
2 tsp dried oregano
1 can fire roasted diced tomatoes (14.5 oz)
1 can crushed tomatoes (28 oz)
1 can kidney beans (15 oz), drained and rinsed
1 can pinto or black beans (15 oz), drained and rinsed
Salt and black pepper to taste
Optional toppings: shredded cheddar, sour cream, scallions, cilantro, tortilla chips

Instructions
Heat a large pot or Dutch oven over medium high. Add sausage and cook, breaking it apart, until browned. Remove excess fat if needed.

Add onion, garlic, fresh jalapeños, and bell pepper. Cook about 5 minutes until softened.

Stir in tomato paste. Cook 2 to 3 minutes until darker in color. This caramelizes the paste and deepens the tomato flavor.

Add chili powder, cumin, smoked paprika, and oregano. Cook 1 minute until fragrant.

Pour in diced tomatoes, crushed tomato and beans. Stir to combine and bring to a gentle simmer.

Reduce heat to low and cook 30 to 40 minutes, stirring occasionally. Taste and season with salt and pepper.

Ladle into bowls and finish with toppings of choice.

02/02/2026

Do you want to bring your Queso Dip to the next level for the Super Bowl this weekend? look not further than this recipe, which features our Spicy Fennel Sausage!

Serves 8–10
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
1 lb Colvard Spicy Fennel Sausage, casings remove
1 (10 oz) can Rotel diced tomatoes with green chiles, undrained
3 cups shredded sharp cheddar cheese
4 oz cream cheese (about ½ block)
½ cup heavy cream
1 tsp garlic powder
½ tsp smoked paprika
2 Tbsp chopped scallions
Salt and pepper, to taste
Tortilla chips or soft pretzels, for serving

Instructions
In a skillet over medium heat, cook the sausage until browned and crisp, breaking it into small pieces as it cooks — about 8–10 minutes.

In a saucepan or small slow cooker, combine the cheddar cheese, cream cheese, Rotel, and heavy cream. Heat over low, stirring occasionally, until smooth and creamy.

Stir in the garlic powder, smoked paprika, and cooked sausage. Mix until evenly combined and hot throughout, about 5 minutes.

Season with a pinch of salt and pepper if needed.

Top with chopped scallions and serve warm with tortilla chips or soft pretzels.

Optional Variation: Pub-Style Queso
For a deeper, malty flavor, add ¼ cup amber or lager-style beer to the cheese mixture while melting. Simmer for an extra minute to let the alcohol cook off before adding the sausage.

01/30/2026

It’s Nachos for dinner tonight! You can use either Colvard Chicken Chorizo or our pork Chorizo for this easy game night or weeknight dinner. Adjust everything to taste and use whatever you like best!

Base:
Tortilla chips
Colvard Chorizo or Chicken Chorizo (uncased)
Shredded cheese (cheddar, jack, pepper jack, or a mix)

Nice Extras:
Black beans
Corn
Sliced scallions
Jalapeños
Red onion
Olives
Guacamole
Cilantro
Sour cream or crema
Salsa or hot sauce
Lime wedges

How to Make Them:
Brown the chorizo- Cook the uncased chorizo in a skillet over medium heat, breaking it up until browned and cooked through. Drain excess fat if you want lighter nachos.

Spread tortilla chips on a sheet pan or oven safe plate. Scatter chorizo evenly over the chips, then add beans, corn, or anything else you’re into.

Add cheese generously. More cheese equals better nachos.

Bake at 400°F until the cheese is melted and bubbly, about 8 to 12 minutes.

Finish how you like! Top with scallions, cilantro, sour cream, salsa, guacamole, or a squeeze of lime. Add heat or keep it mild.

Make It Yours:
•Add veggies or skip them entirely
•Swap cheeses or mix a few
•Layer twice if you want extra loaded nachos

01/23/2026

Cloudy with a chance of SPICY GOCHUGARU SAUSAGE meatballs! Everyone will be a member of the clean plate clubs with this recipe 🌶️🌶️🌶️

Makes: 18–20 meatballs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
For the Meatballs
1 lb Colvard Gochugaru Sausage, casings removed
½ cup panko breadcrumbs
1 egg
2 cloves garlic, minced
2 green onions, finely chopped
1 Tbsp 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.

01/16/2026

Ever have a Chipotle craving, but you can’t get to one? Well we’ve got you covered! This customizable bowl features our limited edition Honey Chipotle Sausage, and it’s irresistible.

Serves 2 to 4
Prep time 15 mins
Cook time 25 mins
Total time 40 mins

Ingredients
For the bowl:
16 oz Colvard Honey Chipotle sausage, casings removed
2 cups cooked rice of choice or quinoa
OR 2 cups chopped romaine OR shredded lettuce
OR 2 cups roasted potatoes, see below

Roasted potato base option:
1 lb potatoes, diced
1 to 2 tbsp olive oil
Salt to taste
Smoked paprika or chili powder, optional
Heat oven to 425°F. Toss diced potatoes with olive oil, salt, and a pinch of smoked paprika or chili powder. Roast for 20 to 25 minutes, stirring once, until crispy and golden.

Toppings:
1 cup black beans or pinto beans, warmed
1 cup corn, charred if you like
Pico de gallo or fresh salsa
Shredded cheddar or pepper jack
Diced red onion
Jalapeños fresh or pickled

Extras (optional):
Sour cream or crema
Guacamole
Pickled onions
Fresh cilantro
Hot sauce
Crushed tortilla chips

Instructions:
Cook the sausage:
Heat a skillet over medium heat. Add the uncased honey chipotle sausage and break it up with a spoon. Cook until browned and slightly caramelized, about 8 to 10 minutes.

Warm the base and toppings:
Warm potatoes, rice or beans if needed. Prep all toppings so everything is ready to layer.

Assemble the bowls
Start with your base of rice, greens, or roasted potatoes. Spoon the hot sausage over top. Add beans, corn, cheese, and any fresh toppings you like.

Finish and serve
Drizzle with crema or sour cream, add guacamole if using, and finish with cilantro and hot sauce to taste.

01/09/2026

Slow winter weekends deserve a special breakfast🥚🧀🥖 This breakfast strata featuring our Maple Sage Sausage will have everyone reaching for seconds!

Serves 8 to 10 people

Prep time 15 mins
Cook time 45 - 50 mins
Total time 60 to 65 mins

Ingredients
1 lb maple sage sausage, uncased
1 tbsp olive oil
5 to 6 cups day old bread, cubed
1 1/2 cups shredded sharp cheddar
1 cup shredded Gruyère or Swiss
1/4 cup grated Parmesan or Pecorino Romano
8 large eggs
2 1/4 cups whole milk
1/4 tsp nutmeg
Freshly ground black pepper to taste
Chopped chives or parsley, for finishing

Instructions
Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.

Heat olive oil in a skillet over medium heat. Brown sausage, breaking it up well, until fully cooked. Remove from heat.

Spread bread cubes evenly in the baking dish. Top with cooked sausage.

Sprinkle cheddar, Gruyère or Swiss, and Parmesan or Pecorino evenly over the bread and sausage.

In a bowl, whisk eggs, milk, nutmeg, ground sage, and black pepper. Pour evenly over the dish, pressing gently so the bread absorbs the custard.

Let sit for 10 to 15 minutes, or cover and refrigerate overnight for a firmer, more cohesive strata.

Bake uncovered for 45 to 50 minutes, until puffed, set in the center, and golden on top.

Rest 5 to 10 minutes before serving. Finish with chopped chives or parsley.

Address

10 Buttermilk Road
Ellsworth, ME
04605

Opening Hours

Monday	8:30am - 4:30pm
Tuesday	8:30am - 4:30pm
Wednesday	8:30am - 4:30pm
Thursday	8:30am - 4:30pm
Friday	8:30am - 4:30pm

Website

https://colvardsausages.com/

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