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.

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.

Directions

In small bowl, combine banana ketchup, soy sauce and sugar; set aside.

In large deep skillet or wok, heat oil over medium heat. Fry garlic until light golden and deeply fragrant, about 1 minute. Add rice to pan; sprinkle with salt. Cook, stirring and breaking up any clumps of rice, until rice is hot, about 5 minutes. Keep warm. Meanwhile, preheat barbecue to medium heat. Thread sausage coins, cut side facing out, onto 8 soaked bamboo or metal skewers. Grill for 2 minutes per side. Brush skewers all over with ketchup mixture. Grill, turning and brushing with

ketchup mixture often, until lightly charred and glazed, about 3 minutes.

Serve skewers over rice; sprinkle with green onions.

Tips (not mandatory)

Banana ketchup is a Filipino condiment sold in Asian stores and online. You can sub in regular ketchup in a pinch.

While you’re at the Asian market, look for atchara, or Filipino pickled green papaya, or some pickled daikon to serve alongside.