Meal Type: BBQ

Char Siu Dogs

Char Siu Dogs

Char Siu Dogs

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

9

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

Schneiders Footlong Hot Dogs

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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

Caesar d’été suprême tout garni

Ultimate Loaded Summer Caesars

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

4

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

Hot Pepperoni Pepperettes

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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

Smokies Grilling Board

Smokies Grilling Board

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

Original Single Smokie

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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

Easy Weeknight Greek Flatbread

Easy Weeknight Greek Flatbread

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

4

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

Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

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

4

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

Garlic Smokies

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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.

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Hot Dog Grazing Board

Hot Dog Grazing Board

Hot Dog Grazing Board

Hot Dog Grazing Board

Let your family and friends customize their dog and arrange an array of wieners and sausages, fun toppings and a variety of different buns on this fun mix-and-match grazing board.

Servings

16-20

Preparation

30 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Juicy Jumbos

4 Schneiders Juicy Jumbos Hot & Spicy

4 each Schneiders Original Smokies Singles and Cheddar Smokies Singles

4 Schneiders Footlong Wieners

20 hot dog and sausage buns (pretzel buns, croissants, crusty sausage buns, brioche buns, etc.)

Condiments:

Grainy mustard, Dijon mustard, yellow mustard, relish, ketchup, barbecue sauce, aioli

Toppings:

Grated cheese and/or cheese sauce, chopped onions, sauerkraut, salsa, guacamole, jalapenos, French fried onions, potato chips, hot banana peppers

Footlong Wiener

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Directions

Prepare hot dogs and sausages according to package directions. Toast buns in last 2 minutes of cooking, if desired.

Arrange wieners and buns on large platter with small bowls of condiments and toppings.

Tips:

Heat up a can or two of chili as an additional hot dog topper!

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Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

This nod to Filipino tocino skewers swaps thickly sliced cured pork for savoury smoked sausage. A quick glaze is all it needs to add a little flair, to the already deliciously flavorful smoked sausage. For best results, cook your rice a day ahead.

Servings

4

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

½ cup banana ketchup

2 tbsp soy sauce

2 tbsp packed brown sugar

3 tbsp vegetable oil

6 cloves garlic, minced

4 cups cold cooked long grain rice

½ tsp salt

4 Schneiders Smokies Original Smoked Sausage, sliced on the bias into ½-inch thick slices

1 green onion, sliced

Smokies Original Smoked Sausage

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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.

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Canada Day Mixed Grill

Canada Day Mixed Grill

Canada Day Mixed Grill

Amp up your Canada Day with the ultimate mixed grill. Pair your Juicy Jumbos and footlong wieners with sweet-and-savoury smoky maple-glazed sausage kabobs and grilled buffalo wings.

Servings

12-16

Preparation

10 Mins

Cook Time

40 Mins

Level

Ingredients

6 Schneiders Juicy Jumbos

6 Schneiders Footlong Wieners

1 pkg (615 g) Schneiders Spicy & Smooth Buttery Buffalo Wings

4 Schneiders Smokies Cheddar, each cut crosswise into 6 or 8 bite-sized chunks

1 each red and yellow pepper, cut into 1-inch chunks

1 red onion, cut into 1-inch chunks

2 tbsp maple syrup

1 tbsp Dijon mustard

1 clove garlic

2 tbsp chopped fresh cilantro

Juicy Jumbos - Original Wieners - Schneiders

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Directions

Preheat 1 burner of 2-burner grill, or outside two burners of 3-burner grill, leaving remaining burner unlit, to medium heat until internal temperature of grill reaches 400°F.

Place wings in single layer on unlit section of grill grate. Grill, turning once, until cooked through and no longer pink inside, turning once, about 30 minutes.

Meanwhile, alternately thread sausage chunks, pepper chunks and onion chunks onto 8 short metal or soaked bamboo skewers. Mix maple syrup, mustard, garlic and cilantro, set aside.

After wings have been cooking for about 15 to 20 minutes, place kabobs on grill grates over lit sections of grill. Cook, turning once, for 10 to 15 minutes, or until lightly charred and veggies are tender, brushing with glaze in the last 2 minutes of cooking.

Meanwhile, grill wieners according to package directions.

Arrange wings, kabobs and wieners on platter.

Tips (not mandatory) Serve with toasted buns, assorted toppings, condiments and dips, such as sauerkraut, onions, barbecue sauce, ketchup, mustard, relish, salsa, guacamole and ranch.

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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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Spicy Vietnamese-Style Salad Dogs

Spicy Vietnamese-Style Salad Dogs

Spicy Vietnamese-Style Salad Dogs

Fresh cucumber salad, some chilies, a spicy mayo drizzle and roasted peanuts are the perfect bahn mi twist to a classic hot dog.

Servings

4

Preparation

15 Mins

Cook Time

5 Mins

Level

Ingredients

2 cups thinly sliced Persian or English cucumber

¼ tsp salt

½ cup julienne cut or shredded carrot

1 green onion, thinly sliced

½ tsp grated lime zest

2 tbsp lime juice

2 tsp granulated sugar

8 Schneiders Footlong Wieners

8 footlong hotdog buns, toasted if desired

¼ cup spicy or regular mayonnaise

½ cup chopped roasted peanuts

¼ cup chopped fresh cilantro

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Directions

Toss cucumbers with salt. Let stand 10 to 15 minutes or until liquid is released; drain well.

Add carrot, onions, lime zest and juice and sugar.

Meanwhile, grill wieners according to package instructions.

Place wieners in buns; top with cucumber mixture and mayo. Sprinkle with peanuts and cilantro.

Tip: Top with thinly sliced hot finger peppers or jalapenos, if you like it spicy.

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