Meal Type: BBQ

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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Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Spicy smoked sausage pairs perfectly with cherry tomatoes, a drizzle of garlic oil and crumbled cheese on top of flatbread, for this tasty, shareable snack. A drizzle of homemade spicy chimichurri and a scattering of arugula takes it from everyday to wow.

Servings

4

Preparation

30 Mins

Cook Time

10 Mins

Level

Ingredients

4 Schneiders Three Cheese Jalapeno Smoked Sausages

1/3 cup finely chopped packed fresh parsley leaves

1/3 cup finely chopped fresh cilantro

1 tbsp finely chopped fresh oregano leaves

1 tbsp seeded and minced jalapeno pepper

3 tbsp garlic oil (or extra-virgin olive oil)

1 tbsp water

2 tsp wine vinegar

¼ tsp each salt and pepper

2 flatbreads (250 g each)

¼ tsp smoked paprika

2/3 cup cherry tomatoes, halved

2/3 cup crumbled queso fresco (fresh cheese)

1 cup baby arugula

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. Meanwhile, stir together parsley, cilantro, oregano, jalapeno, garlic oil, water, wine vinegar, salt and pepper. Brush 1 tbsp of the parsley mixture over each flatbread. Grill flatbreads until lightly toasted, about 1 minute per side.  Arrange, brushed side up, on large baking sheet.

Slice sausages into coin-size pieces. Sprinkle flatbreads evenly with paprika. Top flatbreads with sausage, tomatoes and cheese.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Top with arugula.

Cut into wedges and drizzle with remaining parsley mixture before serving.

Queso fresco is a fresh Mexican cheese available in many supermarkets and specialty stores. You can substitute it with dry cottage cheese, paneer or even feta in a pinch.

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Spiced Corn, Potato and Cheddar Dog Foil Packs

Spiced Corn, Potato and Cheddar Dog Foil Packs

Spiced Corn, Potato and Cheddar Dog Foil Packs

This delicious meal-in-one can be made in the oven or on the barbecue for the perfect no-mess summer dinner.

Servings

4

Preparation

10 Mins

Cook Time

25 Mins

Level

Ingredients

¼ cup butter, melted

2 cloves garlic, minced

1 tsp chili powder

½ tsp old bay seasoning

½ tsp chipotle chili powder (or smoked paprika for a mild version)

¼ tsp salt

2 ears of corn, shucked and cut into 2-inch lengths

6 Schneiders Cheddar Wieners, thickly sliced diagonally

12 baby yellow-fleshed potatoes, halved or quartered if large

¼ cup chopped or torn fresh basil

1 green onion, sliced

1 lemon, cut into wedges

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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-low to medium heat until internal temperature of grill reaches 350°F. Alternately, preheat oven to 350°F.

In large bowl, whisk together butter, garlic, chili powder, old bay seasoning, chipotle chili powder and salt. Add corn, wieners and potatoes; toss to coat evenly.

Divide mixture over four 16-inch long double-thickness sheets of heavy-duty foil, scraping any liquid evenly among mounds; fold foil over to cover mixture and seal edges by folding in. Arrange packets on baking sheet.

Place baking sheet on grill over unlit burners (or in preheated oven). Cook, turning occasionally, until packets are puffed up and potatoes are tender, about 25 minutes.

Don’t have heavy-duty foil? Just use 4 sheets, stacked, for each packet, rather than 2.

Carefully unwrap packets and watch for steam. To test for doneness, open and test the potatoes in one packet with fork before opening all the packets. The largest potato should be fork-tender. Re-wrap and continue cooking, if necessary.

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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

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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.

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Chilean Completo Footlong

Chilean Completo Footlong

Chilean Completo Footlong

Nothing beats a hotdog, except maybe a footlong Chilean-style loaded hotdog, topped with mashed avocado, mayo, tomatoes, onions, sauerkraut and zesty lime!

Servings

8

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

8 Schneiders Footlong Wieners

2 ripe avocadoes, pitted and peeled

2 tbsp lime juice

¼ tsp each salt and pepper

8 long hotdog buns, split

1-1/2 cups sauerkraut, drained

1 large tomato, diced

1 cup mayonnaise

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Directions

Grill wieners according to package directions.

Meanwhile, mash avocado with lime juice, salt and pepper.

Fill buns with wieners, avocado mixture, sauerkraut, tomatoes and mayo.

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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

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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.

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Grilled Pita Sausage Doner

Grilled Pita Sausage Doner

Grilled Pita Sausage Doner

Switch up your grilled sausage dinner by serving it on a pita with a quick and easy garlic sauce and some fresh, punchy toppings.

Servings

4

Preparation

15 Mins

Cook Time

20 Mins

Level

Ingredients

4 Schneiders Smokies Italian Parmesan

4 pitas or flatbreads

¼ cup plain yogurt

¼ cup mayonnaise

¼ tsp lemon zest

1 tbsp lemon juice

1 small clove garlic, minced

1 tbsp chopped fresh dill

¼ tsp each salt and cayenne pepper

1 cup cherry tomatoes, halved or quartered

1 cup sliced cucumber

½ cup thinly sliced red onion

¼ cup chopped fresh parsley

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Directions

Grill Smokies according to package directions, adding pitas to grill in the last 30 seconds of cooking to toast lightly.

Meanwhile, mix together yogurt, mayonnaise, lemon zest and juice, garlic, dill, salt and cayenne pepper.

Top pitas with tomatoes, cucumbers and onions. Top with sauce and smokies. Garnish with parsley.

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Grilled Smokies with Drunken Sauerkraut

Grilled Smokies with Drunken Sauerkraut

Grilled Smokies with Drunken Sauerkraut

A beer-spiked mayo, wholegrain mustard and horseradish creates a nose-tingling condiment to complement our grilled Smokies and beer-braised sauerkraut.

Servings

4

Preparation

10 Mins

Cook Time

20 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

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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.

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The French dog

The French dog

The French dog

The French dog

Let’s be honest: our exceptional sausages are delicious in either official language. For this sublime recipe, we’ve paired our lightly seasoned, lovingly smoked original sausages with creamy brie, spicy Dijon, and a dollop of sweet apricot preserves. Magnifique.

Servings

5

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

1 Pkg Schneiders® Original Smoked Sausages

1 350g baguette, cut into 5 “buns” to the length of the sausages

5 slices of double cream brie, cut 1/4” thick, and as long as the sausages

3 Tablespoons Spicy Dijon mustard

3 Tablespoons apricot preserve

2 Tablespoons chives, finely sliced

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Directions

Preheat BBQ to 350 F.

Grill sausages per package instructions.

Trim about a ¼ inch off the top of each of the pieces of the baguette. Then make a cut ¾ of the way threw the bread to accommodate the sausages.

Spread the Dijon evenly amongst the “buns”. Then add a slice of brie to each bun, then add a sausage. Top with apricot preserve and finish with chives.

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