Meal Type: Appetizer

Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Love tacos? Us too! Why not give tacos al pastor a twist by transforming them into a sausage-packed flatbread. Naturally Hardwood Smoked Classic Sausages, pineapple, spices, smoky chipotle peppers, adobo sauce, a drizzle of honey and a topping of fresh queso, pickled onions and cilantro make this flatbread the taco-inspired appetizer you didn’t realize you needed in your life.

Servings

4

Preparation

20 Mins

Cook Time

15 Mins

Level

Ingredients

Pickled Onions:

½ cup sliced red onion

¼ cup white vinegar

1 tbsp granulated sugar

1 tbsp water

4 Schneiders® Classic Recipe Smoked Sausages

1 tbsp ancho chili powder

2 canned chipotle peppers (packed in adobo sauce), minced

2 tbsp adobo sauce

2 tsp ground cumin

½ tsp cinnamon

2 tsp Mexican oregano

1 cup pineapple juice

1 tbsp cider vinegar

1 tbsp packed dark brown sugar

2 flatbreads (250 g each)

1 cup grated Monterey Jack cheese

1 cup pineapple chunks

½ cup crumbled queso fresco or feta cheese

2 tbsp honey

¼ cup diced tomatoes

2 tbsp cilantro, chopped

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Directions

Pickled Onions: In microwave safe bowl, heat white vinegar, granulated sugar, and water for 30 seconds – 1 minute. Add sliced red onion to bowl, tossing to coat. Let stand for 20 minutes.

Meanwhile, preheat oven to 425°F. In skillet, cook sausages per package directions. Remove to cutting board; slice thickly. Return sausage to skillet.

Add ancho chili powder, chipotle, adobo sauce, cumin, cinnamon, oregano, pineapple juice, cider vinegar, and brown sugar. Simmer over medium-low heat until sausage is coated and liquid is reduced, about 3 minutes. Remove from heat.

Arrange flatbreads on rimmed baking sheet. Spoon sausage mixture over top, Monterey Jack cheese, and pineapple chunks. Bake until flatbread is crisp on the bottom and cheese is melted, 6 to 8 minutes. Top with chopped tomatoes, queso fresco, pickled red onion, honey, and cilantro.

Tips: Garnish with sliced green onions and serve with sour cream on the side.

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Canadian Bacon & Onion Soup

Canadian Bacon and Onion Soup

Canadian Bacon & Onion Soup

Canadian Bacon & Onion Soup

This twist on French onion soup combines a rich beef stock with caramelized onions and a gooey Oka and crispy bacon-topped crouton.

Servings

6

Preparation

15 Mins

Cook Time

130 Mins

Level

Ingredients

6 strips Schneiders® Thick Cut Bacon, cut into 1-inch pieces

¼ cup unsalted butter

2 each large yellow, white, and red onions, sliced ¼-inch thick

4 shallots, sliced ¼-inch thick

1 tsp kosher salt

6 cloves garlic, minced

2 tsp granulated sugar

½ tsp freshly grated nutmeg

2 cups stout or dark ale

¼ cup all-purpose flour

8 cups low-sodium beef broth

¾ cup dry sherry

4 sprigs fresh thyme

2 fresh or dried bay leaves

Black pepper to taste

250 g Oka cheese, shredded

¾ cup grated Parmesan

12 slices baguette (¾-inch thick)

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Directions

Heat large Dutch oven or soup pot over medium heat; cook bacon, stirring often, until crisp. Remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pot.

Add butter, onions, shallots, and 1 tsp salt. Increase heat to medium-high; cook, stirring occasionally, until beginning to caramelize, about 30 minutes. Reduce heat to medium; add garlic, sugar, and nutmeg, stirring often, 30 to 45 minutes until dark golden brown, adding 1 to 2 tbsp water to pan if onions start to stick or get too dark.

Add stout to pan, scraping up any brown bits; increase heat to medium-high. Cook, stirring, until liquid is evaporated, about 10 minutes. Sprinkle in flour and cook, stirring, for 1 minute.

Gradually stir in beef broth, then dry sherry; add thyme, and bay leaves. Bring to boil; reduce heat to medium-low. Simmer partially covered for 30 minutes. Remove thyme sprigs and bay leaves; stir in pepper.

Preheat broiler. Line a sheet pan with foil and place 6 oven proof soup bowls on it.

Ladle soup into bowls and place 2 slices of baguette into each bowl. Combine Oka, parmesan. Top each with ½ cup cheese mixture. Broil until cheese is caramelized about 3 minutes. Sprinkle with reserved bacon.

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