Meal Type: Appetizer

Chicago Dog Sliders

Chicago Dog Sliders

Chicago Dog Sliders

Mini hot dogs, topped with classic Chicago dog toppings, are the perfect addition to an otherwise effortless grazing board. A perfect, easy recipe addition to your summer go-to’s.

Servings

12

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

12 brioche slider buns or hawaiian rolls

6 Schneiders Original Recipe Classic Wieners

1 egg white, lightly beaten

½ tsp poppyseeds

½ tsp celery seeds

1 plum tomato, diced

6 sport peppers or pickled pepperoncini, stemmed and finely chopped

1 kosher dill pickle, finely chopped

1 shallot or ¼ onion, finely chopped

¼ cup sweet relish

¼ cup yellow mustard

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Directions

Preheat grill to medium heat.

Separate rolls and arrange on rimmed baking sheet. Using bread knife, slice rolls in half from top down almost all the way through, leaving them attached at bottom. Brush rolls lightly with egg white; sprinkle evenly with poppyseeds and celery seeds.

Place baking sheet on grill; close lid and grill until buns are hot, glazed and seeds have adhered, 5 to 7 minutes. Remove from grill and set aside.

Grill wieners according to package instructions; remove to cutting board. Cut wieners in half, crosswise. Place wiener pieces in buns.

In small bowl, mix tomatoes, peppers, pickles, onions and relish. Spoon mixture over wieners in buns. Drizzle with mustard.

Tips (not mandatory) Serve these mini dogs as part of a summer-inspired grazing board, featuring with Schneiders Kolbassa, Thuringer Sausage, Pepperettes, a variety of cheeses, chutney, crackers, veggie crudites and chips.

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Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

This fresh, sweet and tangy salad matches sweet and smoky candied bacon pecans with fresh greens, berries, creamy goat cheese and a peppery balsamic vinaigrette. The sugared bacon pecans cook slowly in the oven, but the recipe makes many. They’re so delicious that it’s well worth the time to have them as a salad topper and a great little bar snack.

Servings

4

Preparation

90 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp pasteurized egg white (or ½ of a fresh egg white)

2 cups pecan halves

8 slices Schneiders Hickory Smoked Classic Cut Bacon, cooked and crumbled

½ cup granulated sugar

1/8 tsp each salt and black pepper

8 cups baby spinach or baby kale

½ tsp thinly sliced red onion

2 cups strawberries, hulled and sliced

½ cup crumbled soft goat cheese

Black Pepper-Balsamic Vinaigrette:

1 tsp Dijon mustard

1 tbsp minced shallot

3 tbsp aged balsamic vinegar

¼ tsp each salt and black pepper

¼ cup extra-virgin olive oil

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Directions

Preheat oven to 250°F. Lightly grease a large rimmed baking sheet.

In large mixing bowl, beat egg white until frothy. Add pecans, stirring to coat the nuts evenly. Add bacon, sugar, salt and pepper. Toss until evenly coated. Spread the pecans evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool in pan on rack.

Black Pepper-Balsamic Vinaigrette: Meanwhile, in separate large bowl, whisk together mustard, shallot, vinegar, salt and pepper. Gradually whisk in oil until emulsified.

Add spinach and red onion to bowl; toss lightly to coat. Top with strawberries, goat cheese and pecans.

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Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Spicy smoked sausage pairs perfectly with cherry tomatoes, a drizzle of garlic oil and crumbled cheese on top of flatbread, for this tasty, shareable snack. A drizzle of homemade spicy chimichurri and a scattering of arugula takes it from everyday to wow.

Servings

4

Preparation

30 Mins

Cook Time

10 Mins

Level

Ingredients

4 Schneiders Three Cheese Jalapeno Smoked Sausages

1/3 cup finely chopped packed fresh parsley leaves

1/3 cup finely chopped fresh cilantro

1 tbsp finely chopped fresh oregano leaves

1 tbsp seeded and minced jalapeno pepper

3 tbsp garlic oil (or extra-virgin olive oil)

1 tbsp water

2 tsp wine vinegar

¼ tsp each salt and pepper

2 flatbreads (250 g each)

¼ tsp smoked paprika

2/3 cup cherry tomatoes, halved

2/3 cup crumbled queso fresco (fresh cheese)

1 cup baby arugula

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. Meanwhile, stir together parsley, cilantro, oregano, jalapeno, garlic oil, water, wine vinegar, salt and pepper. Brush 1 tbsp of the parsley mixture over each flatbread. Grill flatbreads until lightly toasted, about 1 minute per side.  Arrange, brushed side up, on large baking sheet.

Slice sausages into coin-size pieces. Sprinkle flatbreads evenly with paprika. Top flatbreads with sausage, tomatoes and cheese.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Top with arugula.

Cut into wedges and drizzle with remaining parsley mixture before serving.

Queso fresco is a fresh Mexican cheese available in many supermarkets and specialty stores. You can substitute it with dry cottage cheese, paneer or even feta in a pinch.

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Salchipão Sliders

Salchipão Sliders

Salchipão Sliders

Dinner rolls make the perfect mini bun for grilled smoked sausage and chimichurri. Whether you call them salchipao as they do in Brazil, or choripan, as they do in Argentina, they’re equally delicious and the perfect backyard snack to enjoy with a beer at your next cookout.

Servings

16

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

3/4 cup finely chopped packed fresh parsley leaves

3 tbsp finely chopped fresh cilantro

2 tbsp finely chopped fresh oregano leaves

1 plum tomato, chopped

1 clove garlic, minced

½ jalapeño pepper seeded and minced

¼ cup extra-virgin olive oil

2 tbsp water

1 tbsp red wine vinegar

¼ tsp each salt and pepper

4 Schneiders Original Hardwood Smoked Sausages

16 dinner rolls, split

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Directions

To make chimichurri sauce, combine parsley, cilantro, oregano, tomatoes, garlic, jalapeno, oil, water, vinegar, salt and pepper in bowl; set aside.

Meanwhile, preheat grill to medium-high heat. Cut sausages in half, lengthwise, then crosswise in half. Thread onto soaked bamboo or metal skewers. Grill until lightly charred and heated through, 3 to 4 minutes per side. Add buns, cut side down, to grill in last 30 seconds of cooking to lightly toast.

Remove sausages from skewers. Serve 2 pieces of sausage in each bun, topped with chimichurri sauce.

Don’t like cilantro? Just replace with parsley.

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Bacon Wrapped Grilled Peaches

Bacon Wrapped Grilled Peaches

Bacon Wrapped Grilled Peaches

This fresh and summery first course or appetizer pairs smoky bacon with tender, ripe grilled peaches, a whole grain mustard and honey drizzle and fresh basil.

Servings

12

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

1 pkg. (375 g) Schneiders Hickory Smoked Classic Cut Bacon

4 large peaches, each cut into 6 wedges

12 basil leaves

1 tbsp whole grain mustard

1 tbsp honey

1 tbsp extra-virgin olive oil

¼ tsp pepper

2 cups baby arugula

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Directions

Preheat grill to medium-low heat.

Cut bacon slices in half. Wrap each piece of bacon around a peach wedge and basil leaf; secure with a toothpick. Spritz lightly with cooking spray to prevent sticking.

Grill peaches until bacon is evenly cooked, turning occasionally, about 20 minutes.

Meanwhile, mix together mustard, honey, olive oil and pepper. Serve grilled peaches on platter over a bed of arugula; drizzle with mustard mixture.

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Summer Sausage and Asparagus on Toast

Summer Sausage and Asparagus on Toast

Summer Sausage and Asparagus on Toast

Creamy herbed goat cheese spread, dry summer sausage and garlicky roasted asparagus are the perfect topping for a fat slice of toasted boule – it’s the perfect easy brunch.

Servings

4

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

1 lb asparagus, trimmed

1 tbsp extra-virgin olive oil

¼ tsp each salt and pepper

2 cloves garlic, minced

¼ cup softened cream cheese

¼ cup soft goat cheese

1 tbsp chopped fresh chives

1 tsp minced fresh thyme

4 slices sourdough boule, toasted

16 slices Schneiders Dry Summer Sausage

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Directions

In roasting pan or on rimmed baking sheet toss together asparagus, oil, salt and pepper until coated. Roast in 450°F oven, tossing once, until tender-crisp and starting to brown, about 10 minutes, sprinkling with garlic and tossing in last 2 minutes of cooking.

Meanwhile, stir together cheeses, chives and thyme until smooth. Spread onto toast. Top with summer sausage and asparagus mixture.

Tips: Serve with a fresh butter lettuce and Belgian endive salad with sweet onions and radishes, tossed with your favourite vinaigrette.

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Smoky Stuffed Jalapenos

Smoky Stuffed Jalapenos

Smoky Stuffed Jalapenos

Our take on Peruvian rocoto rellenos, or stuffed rocoto peppers, combines a mixture smoked sausage, spices, and cheese, stuffed into jalapeno peppers. This appetizer will wow everyone at your next potluck.

Servings

12

Preparation

10 Mins

Cook Time

40 Mins

Level

Ingredients

1 tbsp canola oil

2 Schneiders® Original Smokies, finely diced

1 shallot, finely chopped

3 cloves garlic, minced

2 plum tomatoes, diced

¼ cup dry white wine

¼ cup finely chopped toasted pecans

12 jalapeno peppers

¼ cup finely shredded mozzarella cheese

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Directions

In large nonstick skillet, heat oil over medium-high heat. Fry sausage, shallot and garlic until light golden, about 4 minutes. Add tomatoes and white wine; bring to boil.

Reduce heat and simmer until wine has evaporated and tomatoes are broken down, 3 to 5 minutes. Remove from heat and let cool.

Meanwhile, cut jalapenos in half, lengthwise; scrape out seeds and membranes, leaving stems intact. Arrange peppers, cut side up, on baking sheet. Spoon sausage mixture into peppers; sprinkle with pecans and cheese.

Bake in 375°F (190°C) oven until peppers are soft and beginning to brown on bottoms, about 40 minutes.

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Sausage Birria Spring Rolls

Sausage Birria Spring Rolls

Sausage Birria Spring Rolls

Diced smoked sausages, onions, garlic and spices simmered in chicken broth makes for both a flavourful taco-inspired baked spring roll filling (paired with melty cheeses) and provides a brothy dip for your spring rolls.

Servings

16

Preparation

45 Mins

Cook Time

30 Mins

Level

Ingredients

1 tbsp olive oil

2 boneless skinless chicken thighs

4 Schneiders Hardwood Smoked Sausages, diced

4 cloves garlic, minced

1 tbsp tomato paste

2 tsp chili powder

1 tsp ground cumin

1 tsp grated ginger

1 tsp dried oregano

½ tsp ground coriander

¼ tsp ground allspice

⅛ tsp cinnamon

2 bay leaves

2 cups chicken broth

2 tbsp minced chipotle peppers in adobo sauce

16 spring roll wrappers

1 tbsp white vinegar

¼ cup finely chopped sweet onion

¼ cup chopped cilantro

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Directions

In large deep skillet, heat oil over medium-high heat. Cook chicken thighs until well browned on one side, about 5 minutes; turn over and add sausage to pan. Cook, stirring sausage occasionally, until chicken and sausage is browned all over. Remove to plate.

Reduce heat to medium; add garlic, tomato paste, chili powder, cumin, ginger, oregano, coriander, allspice, cinnamon and bay leaves to pan. Cook, stirring, until fragrant, about 30 seconds. Stir in broth and chipotle peppers, scraping up any brown bits. Return chicken and sausage to pan; cover and cook over medium-low heat until chicken is tender and shreds easily, about 20 minutes.

With slotted spoon, remove chicken and sausage to bowl; set aside broth. Shred chicken with 2 forks. Let cool. Using sieve, strain chicken mixture over skillet of broth, pressing down on solids, to extract as much as the juice as possible. Set broth aside in fridge until ready to use.

Lay 1 spring roll wrapper on work surface with one point facing toward you; place 2 tbsp sausage mixture on bottom third of wrapper. Fold bottom point of wrapper over filling. Fold in sides and roll up until 2-inch triangle of wrapper remains at top.

Lightly brush triangle with water and roll up to seal. Repeat with remaining filling and wrappers. Place on greased baking sheet. Spray liberally with cooking spray.

Bake in 425°F (220°C) oven, turning once, until crisp and golden, about 20 minutes.

Reheat reserved broth with vinegar until simmering. Pour into bowl. Stir in onions and cilantro. Serve with spring rolls.

Tip: Don’t have cooking spray on hand? Just brush unbaked spring rolls all over with a little vegetable oil.

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Buttery Buffalo Wings

Buttery Buffalo Wings
Buttery Buffalo Wings

Spicy & Smooth

Buttery Buffalo Wings

These are classic buffalo wings – lively flavours, all in perfect balance. Vinegary hot sauce for bite. Salt for just a little pucker. A dash of sweetness and a smooth buttery coating bringing it all together. You have everything you need to bring pub night home.

Nutritional Information

Ingredients

Ingredients: Chicken (drumettes and winglets); Water; Rice flour; Salt; Soy protein product; Rice starch; Sodium phosphate; Spice; Sugars (maltodextrin; sugar); Cayenne pepper; Flavour; Vinegar; Spice extract; Garlic powder; Tapioca starch; Garlic Extract.

Sauce: Water; Aged cayenne peppers; Vinegar; Vegetable oil; Blue cheese; Butter; Salt; Sugar; Garlic powder; Spice; Flavour; Polysorbate 60; Xanthan gum; Sodium benzoate; Potassium sorbate.

Contains: Soy; Milk.

Please refer to the package for the most accurate  and up to date ingredient information.

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Three Cheese Hot Bacon & Truffle Dip

Three Cheese Hot Bacon and Truffle Dip

Three Cheese Hot Bacon & Truffle Dip

Three Cheese Hot Bacon & Truffle Dip

This baked bacon and cheese dip combines cream cheese, gruyere, Parmesan and a hint of truffle and makes the perfect romantic centerpiece for an intimate charcuterie board.

Servings

8

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

125 g cream cheese, softened

¼ cup sour cream

¼ cup mayonnaise

1 clove garlic, pressed or grated

¼ tsp powdered truffle zest

Pinch pepper

1 cup shredded extra-old white Cheddar cheese

6 slices Schneiders Hickory Smoked Classic Cut Bacon, crisply cooked and crumbled

2 tbsp chopped fresh chives

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Directions

In bowl, beat together cream cheese, sour cream, mayonnaise, garlic, truffle zest and pepper until fluffy. Fold in remaining ingredients until blended. Scrape into lightly greased 2-cup shallow baking dish.

Bake in 375°F oven until hot, bubbly and light golden on top, 15 to 20 minutes.

Sprinkle with extra chives, if desired.

Serve with crackers, baguette and vegetable dippers. Pair with a charcuterie board including Schneiders Hot Capocollo, Schneiders Genoa Salami, Schneiders European Pepperettes, and German Salami.

Tips: This dip is excellent used as a bagel spread the following day.

Truffle zest is available in specialty gourmet stores and online. If you can’t find it, use ½ tsp truffle oil instead.

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