Meal Type: BBQ

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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Smoked Sausage Banh Mi

Smoked Sausage Banh Mis

Smoked Sausage Banh Mi

Smoked Sausage Banh Mi

Transform the classic “sausage on a bun” into a celebration of international flavour. Like the Vietnamese original, our Banh Mi is loaded with pickled vegetables for incredible tang. Plus, we’ve added a spicy twist with an easy, homemade Sriracha mayo. Let this be the recipe that opens your mind to a world of delicious possibilities.

Servings

5

Preparation

20 Mins

Cook Time

10 Mins

Level

Ingredients

1 pkg Schneiders® Classic Recipe Smoked Sausages

1 Good quality baguette, cut into 5 “buns”

2 Green onions, thinly sliced

2 tbsp Coriander, thinly sliced

PICKLED VEGETABLES:
½ cup Carrot, finely sliced

½ cup Daikon radish, finely sliced

½ cup White wine vinegar

1/3 cup Water

¼ cup Sugar

¾ tsp Salt

QUICK PICKLED CUCUMBER:
½ English cucumber, thinly sliced on a mandoline

½ tsp Salt

½ tsp Sugar

SIRACHA MAYO:
¼ cup Mayo

1 tsp Siracha

½ tsp Honey

2 tsp Lime juice

1 tsp Fish sauce

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Directions

Preheat grill to 350 ºF.

In a small bowl mix cucumber with salt and sugar and gently massage until evenly coated. Let sit for 15 minutes, then lightly squeeze out any excess moisture. Reserve.

Place carrots and daikon in a heat proof glass jar.

In a small pot bring the vinegar, water, salt and sugar to a boil and pour into the jar. Let vegetables cool before using, about 20 minutes.

In a small bowl combine mayo, siracha, honey, lime juice and fish sauce and whisk until combined.

Grill sausages according to package instructions.

Place sausages in baguette “buns” and top with pickled vegetables, coriander, scallion and siracha mayo.

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Smoked Sausage with Brussels Sprouts Slaw

Smoked Sausage with Brussels Sprouts Slaw

Smoked Sausage with Brussels Sprouts Slaw

We topped our classic smoked sausages with our double smoked bacon and a slaw so incredible, you could eat it as a side, too. The balance of savoury smokiness and fresh acidity makes for a next-level meal you’re sure to want seconds of.

Servings

5

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

1 Pkg Schneiders Original smoked sausages

3 slices Schneiders Thick Cut bacon, grilled until golden, roughly chopped

5 brioche buns

6 oz of Brussels sprouts, trimmed, halved and thinly sliced

2 Tablespoons mayonnaise

1 Tablespoon grainy mustard

1 teaspoon honey

1 Tablespoon Champagne vinegar

2 Tablespoons Italian parsley, coarsely chopped

¼ cup crispy onions

Salt and pepper

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Directions

Preheat grill to 350 F.

In a small bowl add mayo, mustard, vinegar and honey and whisk until combined.

In a medium bowl add the Brussels sprouts and parsley. Add the mayo mixture and mix so the Brussel sprouts are evenly coated. Season with salt and pepper and let sit at room temperature for 20 minutes.

Grill sausages per package instructions.

Garnish sausages with Brussels sprouts, bacon and top with crispy onions.

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Spicy Mango Sausages

Spicy Mango Sausages

Spicy Mango Sausages

Spicy Mango Sausages

Try a fresh take on “sweet with heat” with this next-level salsa in your condiment bar. Our juicy, smoky sausages are savoury and complex, making them the perfect partner for the blend of luscious mango, smooth avocado, and zesty jalapeños.

Servings

6

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

6 Schneiders® Original Smokies Sausages 

6 soft sausage buns

Mango Salsa

1 ripe ataulfo mango, peeled, flesh removed from the pit and diced

½ a ripe avocado, seed and skin removed, diced

2 Tablespoons red onion, finely diced

2 Tablespoons cilantro, finely chopped

¼ jalapeno, seeds removed, finely diced (plus more depending on how spicy you would like it)

1 Tablespoon olive oil

Juice of 1 lime

Salt and pepper to taste

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Directions

Preheat BBQ to 350 F

In a small bowl combine all the ingredients for the mango salsa. Mix thoroughly and adjust seasoning as needed. Depending on the sweetness of the mango a little more lime juice may be needed.

Grill sausages per package instructions.

Place the sausages in the buns and top with a generous spoonful of the mango salsa.

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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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Hickory Poutine Dog

poutine dog

Hickory Poutine Dog

Hickory Poutine Dog

Our smoked and seasoned cheddar wieners were seemingly made for this, bringing savoury seasonings and cheddar morsels to a favourite Canadian snack. Piled high with cheese curds, gravy and crispy hickory snacks, this will be a Canadian flavour experience you can’t get enough of.

Servings

8

Preparation

5 Mins

Cook Time

5 Mins

Level

Ingredients

8 Schneiders Cheddar Wieners

8 Brioche, top cut, hot dog buns

1 cup cheese curds, roughly chopped

⅓cup poutine gravy

½ cup hickory-flavoured potato sticks

1 T chives, thinly sliced

2 T unsalted butter

schneider's original cheddar

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Directions

Preheat grill to 400 F

In a small saucepan on medium heat, add the gravy and bring to a boil.

Grill wieners per package instructions.

Brush buns with melted butter and grill until warm.

To assemble:

Place the wieners in buns. Add cheese curds followed by gravy and finish with hickory-flavoured potato sticks and chives.

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Zesty Cheese Hot Dogs

Zesty Cheese Hot Dogs

Zesty Cheese Hot Dogs

For the days where ketchup and mustard just won’t do, we’ve created a hot dog recipe with a unique mix of delicious toppings. Start with our Classic Cheddar Wieners and a strip of our savoury double smoked bacon. Top it all with homemade salsa and your favourite aioli for a savoury and exciting twist on this classic summer meal.

Servings

4-6

Preparation

10 Mins

Cook Time

5 Mins

Level

Ingredients

6 Schneiders® Original Recipe Classic Cheddar Wieners

3 pcs Schneiders® Thick Cut Bacon

6 Top cut hot dog buns

2 small Heirloom tomatoes, diced

2 tbsp Red onion, finely diced

3 Basil leaves, finely diced

1 tbsp Olive oil

Salt and pepper

¼ cup Good-quality aioli

1 tbsp Unsalted butter, melted

schneider's original cheddar

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Directions

Preheat grill to 350°F.

Add tomato, onion, basil, and olive oil in a small bowl and season with salt and pepper. Reserve.

Grill wieners per package instructions.

Grill bacon until golden and crisp, approx 5 minutes.

Brush buns with melted butter and grill until golden.

To assemble, place a half piece of bacon in a bun. Add a wiener and top with aioli and salsa.

Tips:
Try adding chili and lime juice to your salsa for a spicy kick.

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Italian Parmesan Smokies and Rapini Tacos

Italian Parmesan Smokies and Rapini Tacos

Italian Parmesan Smokies and Rapini Tacos

Italian Parmesan Smokies and Rapini Tacos

Make happy hour into “appy” hour with a fun appetizer mash-up. Little street-size soft tacos get an Italian makeover in these savoury little nibbles.

Servings

12

Preparation

15 Mins

Cook Time

15 Mins

Level

Ingredients

4 Schneiders® Italian Parmesan Smokies 

2 tsp olive oil

4 stalks rapini, trimmed and cut into 1-inch lengths

1 clove garlic, grated

½ tsp crushed red pepper flakes

12 very small (4-inch) soft flour tortillas, warmed

1 jarred roasted red pepper, drained and diced

¼ cup sour cream

Pinch lemon zest

¼ cup freshly grated Parmesan cheese

2 tbsp torn fresh basil or Italian parsley

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages per package instructions, let cool slightly, and slice into bite-size pieces.

In large skillet, heat olive oil over medium heat. Sauté rapini, garlic, and chili flakes until bright green and tender-crisp, 3 to 5 minutes.

Lay the tortillas on a serving platter. Top evenly with rapini mixture, roasted red peppers and sausages.

Mix together sour cream and lemon zest in a small bowl; drizzle over tacos. Top with cheese and basil.

Tips: Use your grill for everything! Use the side burner of your BBQ to sauté the rapini and warm the tortillas directly on your grill for a few seconds per side.

Serve with bruschetta topping instead of salsa!

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Lobster Roll Hot Dogs

Lobster Roll Hot Dogs

Lobster Roll Hot Dogs

You know it. We know it. Lobster rolls and hot dogs are both highlights of a Canadian summer. This recipe gives you the best of both, bringing together our smoked and spiced all beef Juicy Jumbos and classic lobster rolls. Make your next backyard celebration one to remember with this distinctive and delectable dog.

Servings

6

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

6 Schneiders All Beef Juicy Jumbo Hot Dogs

6 oz fresh lobster meat, cut into ¼” pieces

2 T mayonnaise

¼ cup celery, finely diced

½ t smoked paprika

½ t kosher salt

1 T Italian parsley, finely chopped

1 T tarragon, finely chopped

1 T lemon juice

Freshly ground pepper

2 T melted butter

6 fresh hot dog buns

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Directions

Preheat grill to 400F.

In a medium-sized bowl, combine lobster, mayo, celery, smoked paprika, salt, pepper, lemon juice, parsley, and tarragon. Gently mix to evenly coat the lobster.

Grill the hot dogs per package instructions.

Brush the buns with melted butter and grill for a minute or two until warm and lightly toasted.

To assemble

Place hot dogs in the grilled buns and evenly divide the lobster mix on top.

Serving Suggestion: For a little added crunch, try crumbling some kettle chips on top of the lobster.

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