Meal Type: BBQ

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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Nacho Dog

Nacho Dog

Nacho Dog

Nacho Dog

No cheesy “nacho” jokes here. Just our juicy, expertly crafted cheddar wieners grilled to perfection and topped with Mexican-inspired corn salsa, sour cream, and tortilla chips. Easy to make, but a seriously good hot dog.

Servings

6

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

6 Schneiders® Classic Cheddar Wieners 

6 top cut brioche hotdog buns

¼ cup sour cream

¼ tortilla chips, crushed

Corn Salsa:

1 cup fresh cooked corn kernels

2 scallions, white and light green parts only, roots removed, thinly sliced

2 Tablespoons cilantro, finely chopped

1 Tablespoon olive oil

Juice of half a 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 corn salsa. Mix thoroughly and adjust seasoning as desired. Reserve.

Grill wieners per package instructions.

To Assemble;

Place the grilled wieners in the buns. Top with a generous spoonful of corn salsa, then add sour cream and finish with crushed tortilla chips.

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Cheddar Smokies and Corn Skewers with Peach Butter

Cheddar Smokies and Corn Skewers with Peach Butter

Cheddar Smokies and Corn Skewers with Peach Butter

Cheddar Smokies and Corn Skewers with Peach Butter

These skewers capture all the end-of-summer season flavours in one delicious skewer. With a hint of smoky paprika, punchy lemon and a sweet, peachy butter, they are sure to be a winner at any late summer gathering.

Servings

4 to 6

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

1 pkg Schneiders® Sharp Cheddar Smokies, each cut into 1-1/2-inch lengths

4 large ears of corn, shucked and cut into 1-½ inch lengths (about 20 pieces)

2 large red peppers, cut into 1-½-inch chunks

1 red onion cut into 1-inch chunks

2 green onions, thinly sliced

2 tbsp chopped cilantro

Peach-Butter:

¼ cup peach jam, room temperature

3 tbsp salted butter, melted

1 tbsp lemon juice

1 clove garlic, finely grated

1 tsp smoked paprika

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Directions

Preheat grill to 350 ºF.

Peach-Butter Mop: Whisk together all the ingredients for the peach-butter; set aside.

Alternately thread sausage, corn, red pepper, and red onion pieces onto 10 soaked bamboo or metal skewers, finishing each skewer with a piece of sausage

Grill skewers until lightly grill-marked, about 10 minutes. Brush all over with mop. Grill, brushing occasionally until lightly charred and glazed, 2 minutes. Transfer to platter.

Drizzle skewers with any remaining mop mixture. Sprinkle with green onions and cilantro.

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Currywurst and Fry Dogs

Currywurst and Fry Dogs

Currywurst and Fry Dogs

Turn a German classic recipe into a super-fun hotdog topper. Yep – that’s right – we put fries and a curry-spiced ketchup right on our dogs!

Servings

6

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

6 Schneiders® Juicy Jumbos Original Wieners 

½ 750-g pkg. frozen French fries, baked according to package instructions

6 hot dog buns

Currywurst Sauce:

½ cup ketchup

1 tbsp minced onion

2 tsp honey

1½ tsp curry powder

1 tsp Worcestershire sauce

½ tsp cayenne pepper

Juicy Jumbos - Original Wieners - Schneiders

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Directions

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

Currywurst Sauce: Meanwhile, in small bowl combine ketchup, onions, honey, curry powder, Worcestershire sauce and cayenne pepper. Set aside.

Grill wieners per package instructions.

To assemble: Place the grilled wieners in buns. Top with some of the fries (reserve the rest for serving alongside). Drizzle with currywurst sauce.

Tips: Top your Currywurst and Fry Dogs with any additional toppings you love, such as pickled banana peppers, relish, sauerkraut and/or mustard.

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