Loaded Cheddar Hot Dogs on Sourdough Buns

Homemade sourdough hot dog buns are a great way to put your sourdough discard to use —the part you remove from your starter in order to make room to feed it with extra flour and water—and bring extra flavour to Schneiders Loaded Cheddar Juicy Jumbos. Topped with sharp cheddar, jalapeños, and crispy onions, these loaded hot dogs are a summer staple with a kick. And the artisan hot dog rolls, make even a casual meal feel special. If you don’t have a starter, bakery-fresh buns are a perfect substitute.

Servings

Preparation

20 Mins

Cook Time

3 Hrs

Level

Ingredients

Buns:

1 cup milk, gently warmed (100°F)

3 tbsp granulated sugar

2/3 cup sourdough starter discard

tsp dry instant yeast

3 cups all-purpose flour, approximately

1-1/2 tsp salt

¼ cup unsalted butter, softened

1 egg, lightly beaten with 2 tsp water

8 Juicy Jumbos Loaded Cheddar Hot Dogs

½ cup yellow or Dijon mustard

½ cup finely shredded Cheddar cheese

½ cup crispy fried onions

1 jalapeno pepper, very thinly sliced

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Directions

Buns:
In a bowl, stir together warm milk and sugar until dissolved. Add sourdough starter and yeast and stir to combine. Add in enough flour and knead until a soft, shaggy dough forms. Gradually knead in softened butter, then salt, adding more flour, if necessary, to make a smooth dough.

Knead the dough until completely smooth and elastic dough forms, about 5 minutes.

Transfer dough to a lightly greased large bowl. Cover with a damp towel. Let rise in a warm, draft-free place until nearly doubled in bulk (1 to 2 hours).

Meanwhile, line a large baking sheet with parchment paper.

When the dough is risen, gently punch down, then divide into 8 equal balls (about 100 g each) and place them on the parchment paper-lined pan. Cover loosely with the damp towel. Let rest for 30 minutes. Pinch, roll and shape each ball of dough into a log, about 7-inches long.

Arrange dough logs on prepared baking sheet, leaving a ½-inch (1 cm) gap between each bun. (The buns will touch once they rise.) Cover loosely with the damp towel. Let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.

Meanwhile, preheat the oven to 400°F (200°C). Brush the egg mixture over the tops of the buns.

Bake for 20 to 25 minutes or until golden, rotating pan halfway through baking time.

Let cool on pan on a rack to desired temperature. Pull buns apart and slice a slit into the top of each bun to create opening for hot dogs.

Prepare hot dogs as directed on package. Sandwich hot dogs in buns. Top with mustard, cheese, onions and jalapenos.

You can top these hot dogs with whatever you like! Ketchup, bbq sauce, mayo, pickles, hot banana peppers or diced onions.

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Loaded Cheddar Juicy Jumbos

Juicy Jumbos®

Loaded Cheddar Wieners

Cheese lover? Meet your match. Our Loaded Cheddar Juicy Jumbos bring next-level flavour to the grill with real cheddar, smoky spices, and a coarser grind of pork to lock in the juicy goodness.

Nutritional Information

Ingredients

Pork; Water; Chicken; Cheddar cheese; Sugars (corn syrup solids; brown sugar; sugar); Salt; Potassium lactate; Sodium phosphate; Spice; Sodium diacetate; Sodium ascorbate; Spice extract; Sodium nitrite; Smoke. Contains: Milk.

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

Nutrition Facts

Valeur nutritive

Per 1 wiener (63 g)

pour 1 saucisse fumée (63 g)

Calories 180 % Daily Value*

% valeur quotidienne*

Fat / Lipides 15 g 20%

Saturated / saturés 6 g 31%

+ Trans / trans 0.1 g

Carbohydrate / Glucides 3 g

Fiber / Fibres 0 g 0%

Sugars / Sucres 1 g 1%

Protein / Protéines 9 g

Cholesterol / Cholestérol 50 mg

Sodium / Sodium 570 mg 25%

Potassium 400 mg 12%

Calcium 75 mg 6%

Iron / Fer 0.75 mg 4%

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.

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Loaded Three Cheese Jalapeño Juicy Jumbos

Juicy Jumbos®

Loaded Three Cheese Jalapeño Wieners

In these juicy wieners, the coarsely ground pork takes a back seat to the spice blend: habanero, chili, black & white pepper and pimento. They’ve got a flavourful kick, without being overpowering.

Nutritional Information

Ingredients

Pork; Water; Chicken; Cheddar cheese; Swiss cheese; Pizza mozzarella cheese; Salt; Potassium lactate; Sugars (brown sugar; dextrose; sugar); Dried jalapeno pepper; Sodium phosphate; Jalapeno pepper powder; Dried bell peppers; Garlic powder; Sodium erythorbate; Spice; Sodium diacetate; Sodium nitrite; Smoke. Contains: Milk.

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

Nutrition Facts

Valeur nutritive

Per 1 wiener (63 g)

pour 1 saucisse fumée (63 g)

Calories 180 % Daily Value*

% valeur quotidienne*

Fat / Lipides 15 g 20%

Saturated / saturés 5 g 26%

+ Trans / trans 0.1 g

Carbohydrate / Glucides 2 g

Fiber / Fibres 0 g 0%

Sugars / Sucres 1 g 1%

Protein / Protéines 9 g

Cholesterol / Cholestérol 50 mg

Sodium / Sodium 550 mg 24%

Potassium 400 mg 12%

Calcium 50 mg 4%

Iron / Fer 0.75 mg 4%

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.

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Sausage Mie Goreng

Our Honey Garlic Smokies add a smoky-sweet kick to this vibrant soy noodle dish, loaded with succulent shrimp and a medley of fresh, colorful veggies. The result is a family friendly weeknight meal that’s perfect when you need some comfort after a cold day out. Well balanced with veggies, protein, and carbs, top it with a runny fried egg instead of the classic egg ribbons, for an even quicker meal that’s ready in half an hour.

Servings

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

400 g instant dry chow-mein style noodles

2 tbsp canola oil

4 Schneiders Honey Garlic Smokies, sliced

1 onion, sliced

3 cups coleslaw mix

250 g raw jumbo shrimp, thawed peeled and deveined, patted dry

4 cloves garlic, minced

4 eggs

¼ cup kecap manis (dark sweet soy sauce)

¼ cup oyster sauce

2 tbsp soy sauce

2 tbsp ketchup

2 tsp sesame oil

1 green onion, thinly sliced

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Directions

In a large pot of boiling water, cook noodles according to package instructions. Drain and rinse under warm water and return to pot, off the heat.

Meanwhile, heat a large nonstick skillet over medium-high. Add 1 tbsp of the canola oil, then sausage and onions. Stir-fry until golden, 6-7 min.

Add cabbage, shrimp and garlic to pan. Cook, stirring, until fragrant and cabbage is slightly softened, about 3 minutes.

While sausage and veggies are cooking, heat a separate nonstick skillet over medium heat. Add remaining canola oil. Carefully crack eggs into pan. Cook just until whites are set, but yolks are still runny, or until desired doneness, 3-4 minutes. Remove from heat and set aside.

To the sausage and veggies, add kecap manis, oyster sauce, soy sauce, ketchup, sesame oil and 2 tbsp water, then toss until shrimp is pink and opaque, about 2 minutes.

Add sausage mixture to noodles in pot, then toss to coat.

Divide mixture between bowls or plates. Top each serving with a fried egg. Sprinkle with green onions.

Tips (not mandatory): You can find kecap manis in Asian supermarkets and specialty stores. If you can’t find it, you can add equal parts extra ketchup and soy sauce.

Top noodles with hot chili paste, such as sambal oelek, to taste.

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Oktoberfest inspired grilling Board

The end of summer doesn’t have to mean the end of barbecue season! The rich flavour of our hardwood smoked Spicy Three Cheese Jalapeño Sausages and Original Juicy Jumbos will have you grilling all year long. Delicious whether you’re hosting a crowd or family potluck, top with sauerkraut, Dijon, and pickles to create an Oktoberfest-inspired platter. Perfect for fall, pretzel buns make a fantastic finishing touch.

Servings

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

1 pkg (375 g) Schneiders Spicy Three Cheese Jalapeño Sausages

1 pkg (450 g) Schneiders Original Juicy Jumbos

Pretzel buns

Assorted Toppings – Suggestions Include

Sauerkraut

Dijon or grainy mustard

Pickles

Hot pickled peppers

Carmelized onion

Ketchup

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Directions

Cook sausages and wieners according to package directions. Top with desired toppings

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Char Siu Dogs

Our premium Juicy Jumbos and Footlong wieners are marinated in a mop of homemade Chinese BBQ sauce for this Asian fusion twist on classic Char Siu. Great for fans of grillmasters and Chinese cuisine alike, these hot dogs are easily cooked on the grill, making them perfect for when you’re hosting a barbecue lunch or dinner. The high-quality cuts of pork in our wieners compliment the garlic, hoisin and honey Char Siu sauce. Top with a bok choy and rice vinegar slaw for a delicious crunch.

Servings

Preparation

14 Mins

Cook Time

15 Mins

Level

Ingredients

2 baby bok choy, very thinly sliced

1 small carrot, cut into julienne strips

1 green onion, sliced

3 tbsp rice vinegar

1 tbsp honey

1 tsp light soy sauce

2 tbsp crushed peanuts

2 tbsp chopped fresh cilantro

8 Schneiders Juicy Jumbos and/or Schneiders Footlong Hot Dogs

Char Siu-Style Sauce:

1 shallot, chopped

1/4 cup hoisin sauce

4 cloves garlic

1 tbsp grenadine

1 tbsp honey

1 tbsp chopped fresh ginger

1 tbsp Chinese cooking wine or dry sherry

1 tbsp soy sauce

¼ tsp ground white pepper

¼ tsp five-spice powder

8 hot dog buns

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Directions

Char Siu Sauce: In small blender, puree shallots, hoisin sauce, garlic, grenadine, honey, ginger, cooking wine, soy sauce, pepper and five-spice powder.

In bowl, toss bok choy, carrots, onions, vinegar, honey and soy sauce; set aside.

Cook wieners according to package directions, toasting buns and brushing with char siu sauce in last few minutes of cooking.

Place hot dogs in buns. Top with bok choy mixture, peanuts and cilantro.

Tips:

The sauce will make more than what is required for this recipe, but it keeps well in the fridge for up to 2 weeks. Try it on your other favourite proteins for a delicious addition to any meal!

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Ultimate Loaded Summer Caesars

Equally delicious as a cocktail or a mocktail, these fully decked out Caesars are something special, and perfect for patio season. Elevate this classic Canadian cocktail with skewers of our perfectly spiced Pepperoni Pepperettes, mini bocconcini, summer sausage slices and a few other fun little garnishes. The result is a refreshing, yet savoury drink that has the added bonus of doubling as a snack! Top it off with a Montreal steak spice rim for a drink that’s delightful everywhere from cottage weekends to evening entertaining.

Servings

Preparation

5 Mins

Level

Ingredients

1 lemon or lime wedge

1 tbsp Montreal steak spice

3 cups ice cubes

4 oz vodka (optional)

1 tsp (approx.) each Worcestershire sauce and hot pepper sauce

4 cups Caesar drink mix

4 stalks celery

2 Schneiders Pepperoni Pepperettes, cut crosswise into 4 pieces

4 marinated artichoke pieces

4 slices Schneiders Summer Sausage

4 garlic-stuffed green olives

4 bocconcini

4 pickled sport peppers

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Directions

Rub lemon or lime wedges across half of the rim of each glass. Pour steak spice onto small plate; rim glasses by upending and dipping the wet part into the steak spice.

Fill glasses with ice and vodka, if using. Add Worcestershire sauce and hot sauce. Top up with Caesar mix. Stir and garnish each glass with a celery stick.

Onto 4 small cocktail skewers, thread a piece of Pepperette, an artichoke, a folded slice of summer sausage, an olive a bocconcini, a pepper and another piece of pepperette. Garnish drinks with skewers.

Tips:

Schneiders Dry Cured Genoa Salami makes a nice twist for the summer sausage.

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Smokies Grilling Board

Put a fun twist on your next barbecue with this mix and match grilling board. Our premium Single Serve Smokies are delicious in sliders, on skewers, and of course the classic bun. They come in four delicious varieties inspired by fan-favourite Canadian flavours such as Poutine, Hot Honey, Original and Cheddar. With a range of flavour options you can mix and match to please everyone’s tastebuds! Further customizer your board by offering a range of toppings such as a homemade beer-mustard dip, bell peppers, and red onion ensures that all guests are satisfied. The variety makes it perfect to prepare for an all ages event, whether you’re hosting friends or a large family barbecue.

Servings

8-10

Preparation

45 Mins

Cook Time

45 Mins

Level

Ingredients

1 large red bell pepper

1 small red onion

2 Schneiders Hot Honey Single Smokies (175 g each)

2 Schneiders Poutine Single Smokies (175 g each)

2 Schneiders Cheddar Single Smokies (175 g each)

2 Schneiders Original Single Smokies (175 g each)

4 large sausage buns, split

12 brioche slider buns, split

¾ cup aioli or burger sauce 1 cup drained sauerkraut

Beer-Mustard Dip

2 tbsp Dijon mustard

2 tbsp grainy mustard

1 tbsp beer

1 tbsp mayonnaise

2 tsp maple syrup

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F.

Beer-Mustard Dip: In bowl, whisk together mustards, beer, mayonnaise and maple syrup. Set aside.

Cut Original Single Smokies, pepper and onion into generous 1-1/4-inch chunks. Thread, alternately with pepper and onion pieces onto 4 metal or soaked bamboo skewers.

Grill skewers and Single Smokies according to package directions (they will take the same length of time), adding buns to grill in the last minute or two of cooking to warm, if desired. Remove from grill and slice Cheddar Smokies on the bias into thin slices.

Spread brioche buns with aioli; sandwich sliced Cheddar Single Smokies and sauerkraut in prepared buns. Add Poutine Single Smokies and Hot Honey Single Smokies to toasted sausage buns.

On large board, arrange skewers, sliders and grilled Single smokies in buns. Add small bowls of dips and condiments, decoratively, in between.

Tips:

Serve with extra condiments, such as barbecue sauce or smoky mustard for the Hot Honey Single Smokies, fried or grilled onions and hot beef gravy for the Poutine Single Smokies and assorted pickles and the spreads of your choice. You can also add chips and pretzels to your board for textural and visual variety.

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Easy Weeknight Greek Flatbread

This Mediterranean-inspired meal comes together in minutes on your grill. Quick to prepare, it’s perfect for weeknights, lunches, or whenever you need a delicious meal that’s not overcomplicated. A pre-made flatbread is topped with our smoky Juicy Jumbo wieners and fresh Greek-inspired toppings. Crumbled feta, kalamata olives, cucumber and red onion are our recommendations, but feel free to customize each flatbread to suit the preferences of your diners! Beginner friendly, it’s great to serve for guests and kids.

Servings

Preparation

30 Mins

Cook Time

30 Mins

Level

Ingredients

4 Juicy Jumbos Original

2 flatbreads (250 g each)

½ cup tzatziki

1/2 cup crumbled feta cheese

2 small tomatoes, thinly sliced

2 mini cucumbers thinly sliced

½ cup thinly sliced red onion

¼ cup pitted kalamata olives

1 tbsp lemon juice

1 tbsp extra-virgin olive oil

¼ tsp each dried oregano and chili flakes

Juicy Jumbos - Original Wieners - Schneiders

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill wieners according to package directions. Remove from grill and slice on the bias into bite-size pieces.

Grill flatbread 1 minute, on each side, until lightly toasted and grill-marked. Remove to serving board.

Top flatbreads evenly with tzatziki, feta, tomatoes, cucumbers, onions, olives and sliced wieners.

Drizzle with lemon juice and olive oil; sprinkle with oregano and chili flakes.

Cut into pieces to serve.

Tips:

Serve with extra tzatziki and garnish with chopped fresh parsley.

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Sweet and Savoury Sausage Orzo

Coins of sweet and garlic sausage, orzo pasta and some fresh Sicilian flavours make this weeknight dinner something completely out of the ordinary.

Servings

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

1-1/2 cups dry orzo pasta

Pinch saffron

2 tbsp extra-virgin olive oil

½ bulb fennel, sliced

4 Schneiders Honey Garlic Smokies, sliced into coins

¼ cup pine nuts

2 cloves garlic, minced

¼ tsp each salt and red pepper flakes

½ tsp orange zest

3 tbsp freshly squeezed orange juice

3 tbsp dried currants

1 tbsp chopped fresh dill

¼ cup freshly grated Pecorino Romano cheese

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Directions

In large pot boiling, salted water, cook orzo and saffron until orzo is tender, but firm, about 7 minutes; drain and return to pot.

Meanwhile, heat oil in large, deep skillet over medium heat. Cook fennel, stirring, occasionally, until softened, about 5 minutes. Add sausage, pine nuts, garlic and red pepper flakes to pan. Cook, stirring occasionally, until pine nuts are lightly toasted and sausage is starting to brown, about 3 to 5 minutes.

Add sausage mixture to orzo. Add orange zest and juice, currants, dill and half of the cheese, tossing to coat. Sprinkle with remaining cheese.

Tips:

You can substitute the Romano cheese with Parmesan, if desired.

Loaded Cheddar Hot Dogs on Sourdough Buns

Loaded Cheddar Hot Dogs on Sourdough Buns

Ingredients

Directions

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Glazed Spicy Smokie and Pepper Skillet

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Loaded Cheddar Wieners

Nutritional Information

Ingredients

Recipe Ideas

Crunchy Cheese & Jalapeno Hot Dog Roll-Ups

Loaded Cheddar Hot Dogs on Sourdough Buns

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Loaded Cheddar Hot Dogs on Sourdough Buns

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