Meal Type: Appetizer

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

View Product

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.

Other Recipes You’ll Love

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

View Product

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.

Other Recipes You’ll Love

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

View Product

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.

Other Recipes You’ll Love

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

View Product

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.

Other Recipes You’ll Love

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

View Product

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.

Other Recipes You’ll Love

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.

Nutrition Facts
Valeur nutritive
Per 3 wings (125 g)
pour 3 ailes (125 g)
Calories 210 % Daily Value*
% valeur quotidienne*
Fat / Lipides 14 g 18%
Saturated / saturés 3.5 g 18%
+ Trans / trans 0 g
Carbohydrate / Glucides 3 g
Fiber / Fibres 0 g 0%
Sugars / Sucres 0 g 0%
Protein / Protéines 20 g
Cholesterol / Cholestérol 85 mg
Sodium / Sodium 850 mg 37%
Potassium 250 mg 6%
Calcium 40 mg 3%
Iron / Fer 1 mg 6%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

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

All Recipes

You May Also Like

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

View Product

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.

Other Recipes You’ll Love

Tortellini Antipasto Skewers

Tortellini Antipasto Skewers

Tortellini Antipasto Skewers

Tortellini Antipasto Skewers

These simple skewers combine everything you’d find on an antipasto platter, plus a little chili-balsamic drizzle to liven things up.

Servings

16

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

1 lb fresh cheese tortellini, cooked according to package directions

1 cup pitted mixed olives

1 cup cherry or grape tomatoes

1 cup marinated artichoke heart quarters, drained

16 slices each: Schneiders® German Salami, Hot Genoa Salami and Hungarian Salami

1 cup cocktail-size bocconcini balls

1 cup loosely packed fresh basil leaves

¼ cup balsamic glaze

2 tbsp extra-virgin olive oil

½ tsp crushed red pepper flakes

View Product

Directions

Alternately thread tortellini, olives, tomatoes, artichokes, salami cheese and basil onto 16 6-inch skewers.

In small bowl, whisk together balsamic glaze, olive oil and red pepper flakes. Drizzle some over skewers and serve the rest alongside for dipping.

Tips: You can use cubed mozzarella or any cheese you have on hand for these fun skewers.

Other Recipes You’ll Love

Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

Winter Charcuterie Board with Bacon Cranberry & Walnut Jam

This homemade bacon jam elevates this delicious charcuterie board for your holiday celebrations.

Servings

8

Preparation

8 Mins

Cook Time

10 Mins

Level

Ingredients

2 slices Schneiders® Thick Cut Bacon, diced

¼ cup walnut pieces

1 small shallot, minced

5 tbsp maple syrup

1 ½ cup frozen cranberries

View Product

Directions

Heat small saucepan over medium heat; cook bacon until crispy; remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pan.

Add walnut pieces and stir for about 1 minute. Add shallots and cook until softened about 1 minute. Add maple syrup and cranberries; reduce heat to medium-low. Simmer until cranberries have popped and sauce is thickened, 8 to 10 minutes. Let cool.

Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.

Tips: Arrange the jam on a board with various cheeses, Schneiders® Hot Calabrese Salami, Genoa Salami, Ukrainian Garlic Sausage, Hardwood Smoked Thuringer Sausage, Naturally Smoked Ham Sausage, seeded crackers or flatbread or baguette toasts, figs, citrus fruit and nuts.

Other Recipes You’ll Love

Savoury Snowflake Pull Apart Bread

Savoury Snowflake Pull Apart Bread

Savoury Snowflake Pull Apart Bread

Savoury Snowflake Pull Apart Bread

It’s easy to connect with company over this fun, beautiful, and delicious baked treat. Grab a handful and bite into the incredible blend of our savoury smoked bacon, fragrant spices, and melted cheese. A guaranteed crowd-pleaser with the homemade touch

Servings

4 – 6

Preparation

100 Mins

Cook Time

20 Mins

Level

Ingredients

For the filling:

1 cup Schneiders Thick Cut Bacon, cooked until crisp, finely chopped

1 egg beaten

1 clove garlic, finely grated

1 T rosemary finely chopped

2 T Italian parsley, finely chopped

1 T thyme, finely chopped

½ cup parmesan cheese, grated

½ cup unsalted butter, softened

¼ t flaky sea salt

For the dough:

1 cup whole milk, lukewarm

2 1/4 t active dry yeast

2 1/4 cups all-purpose flour

¼ cup unsalted butter, softened

¼ t sugar

1 t kosher salt

View Product

Directions

In a small bowl, combine lukewarm milk and yeast and let sit for 5 minutes until the yeast starts to bubble.

In the bowl of a stand mixer, add all the ingredients for the dough and mix on low until the dough is smooth, approx. 5 minutes.

Lightly oil a large bowl, place the dough in it and cover with a damp tea towel. Place the bowl of dough somewhere warm and let rise for 1 hour.

While the dough is rising, in a small bowl, add all the filling ingredients and mix until combined.

Once the dough has doubled in size, take the dough out of the bowl and divide in 4. Roll each piece of dough into a 10” round.

Preheat oven to 350 degrees.

Line a baking sheet with parchment and place 1 round on the baking sheet. Brush with egg, leaving 1” around the ring not covered.

Divide the filling into 3 and spread 1/3 of it over the egg-washed area. Repeat these steps with the next 2 layers of dough and filling.

Add the final piece of dough on top and gently push down with your hands to secure everything in place.

Using a 10” bowl placed on top of the dough, trim any extra dough around the edges with a sharp knife.

Place a 2” ring mold in the middle of the dough and cut 16 equal slices with a sharp knife.

Take 2 slices and twist away from each other twice then press the ends together firmly to seal the dough. Repeat with the remaining slices.

Cover loosely with plastic wrap and let the dough rise for 15 minutes.

Brush the top loaf with beaten egg and bake at 350 degrees for 15 to 20 minutes until lightly golden.

Other Recipes You’ll Love