Meal Type: BBQ

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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Grilled Corn and Bologna Salad

Grilled Corn and Bologna Salad

Grilled Corn and Bologna Salad

Grilled Corn and Bologna Salad

This lush, summery grilled corn salad takes humble bologna to new, elevated heights. No one will believe how flavourful it is – or how easy it was to pull together.

Servings

6

Preparation

25 Mins

Cook Time

25 Mins

Level

Ingredients

3 ears corn, husks removed

5 slices (250 g) Schneiders® Blue Ribbon Thick Sliced Bologna 

½ cup cherry tomatoes, halved

½ red onion, thinly sliced

1 ripe avocado, diced

⅓ cup chopped fresh cilantro, divided

2 romaine hearts, torn into bite-size pieces

½ cup goat cheese, crumbled

Sweet and Smoky Vinaigrette:

¼ cup olive oil

¼ cup lemon juice

2 tsp Dijon mustard

2 tsp honey

1 clove garlic, finely grated

¼ tsp each salt, smoked paprika and black pepper

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill corn, turning occasionally, until grill-marked all over, about 20 minutes. Grill bologna slices until grill-marked and heated through, about 3 minutes per side. Remove from grill; set aside.

Honey Vinaigrette: In large bowl whisk together oil, lemon juice, mustard, honey, garlic, salt, paprika and pepper.

Slice corn kernels off cobs; add to vinaigrette in bowl. Cut bologna into bite size pieces; add to bowl. Add cherry tomato, red onion, avocado and ¼ cup of the cilantro; toss lightly to coat. On platter or in large bowl, arrange romaine. Top with bologna mixture, Sprinkle with goat cheese and remaining cilantro.

Tips: Substitute baby arugula, butter lettuce or any mixed greens for the romaine.

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Grilled Parmesan Smokies with Green Goddess dressing

Grilled Parmesan Smokies with Green Goddess dressing

Grilled Parmesan Smokies with Green Goddess dressing

Grilled Parmesan Smokies with Green Goddess dressing

A savoury base of our naturally hardwood smoked sausages adds heightened flavour and texture to a fresh summer salad. Topping it all might be the tastiest, creamiest homemade dressing you’ve ever tried. Summers were made for incredible food like this.

Servings

4-6

Preparation

15 Mins

Cook Time

25 Mins

Level

Ingredients

6 Schneiders® Italian Parmesan Smokies 

2 romaine hearts, shredded in ½” thick strips

2 cups baby arugula

½ cup red onion, finely sliced

10 cherry tomatoes, halved

2 Persian cucumbers, sliced in 1/4” rounds

1 avocado, peeled, pit removed and cut into ¼” pieces

Green Goddess Dressing:

½ cup sour cream

½ cup full fat Greek yogurt

1 cup Italian parsley

½ cup dill

½ cup mint

¼ cup cilantro

1 Tablespoon olive oil

3 Tablespoons lemon juice

1 Tablespoon capers, drained

1 teaspoon kosher salt

1 clove garlic

Fresh pepper

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Directions

In a blender, or food processor add all the ingredients for the green goddess dressing and blend until smooth about 30 seconds. Transfer to a small bowl and adjust the seasoning if needed. Reserve. This dressing can be made up to 2 days in advance and kept in the fridge until needed.

In a large bowl combine romaine, arugula, cherry tomatoes, avocado and cucumber. Mix everything together.

Preheat BBQ to 350 F.

Grill sausages per package instructions.

Dress the salad to your liking and give a good toss to coat everything in dressing.

Slice sausages and scatter on a platter. Top with the salad and serve immediately.

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Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Grilled Peach, Smoked Sausage and Ricotta Flatbreads

Juicy, ripe grilled peaches and creamy ricotta perfectly offset the naturally hardwood smoked sausage on these crispy flatbreads – and they only take a few minutes to throw together!

Servings

12

Preparation

20 Mins

Cook Time

15 Mins

Level

Ingredients

4 Schneiders® Naturally Hardwood Smoked Classic Recipe Sausages 

2 large firm ripe peaches, pitted and each cut into 8 wedges

1 tbsp extra-virgin olive oil

2 flatbreads (250 g each)

1 cup extra-smooth ricotta cheese

½ tsp picked fresh thyme leaves

¼ tsp each flaky or kosher salt and crushed red pepper flakes

1 tbsp balsamic glaze

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Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. While sausages are cooking, grill the peach wedges until grill-marked and tender, turning once, 6 to 8 minutes. Remove from grill and let cool 10 minutes.

Meanwhile, brush olive oil over one side of flatbreads. Grill flatbreads until lightly toasted, about 1 minute per side. Arrange, oiled-side up, on large baking sheet.

Slice sausages into coins. Top flatbreads evenly with dollops of cheese, sliced sausages and peaches. Sprinkle with thyme, salt and pepper flakes.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Cut into wedges and drizzle with balsamic glaze before serving.

Tips: Substitute 3 naan or Greek pitas for the 2 flatbreads.

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Grilled Smoked Sausages with Butternut Squash Relish

Grilled Smoked Sausages with Butternut Squash Relish

Grilled Smoked Sausages with Butternut Squash Relish

Grilled Smoked Sausages with Butternut Squash Relish

Breathe in the aroma of our succulent smoked sausages, barbecued to perfection. Taste the tangy, zesty relish, bursting with flavour. And savour the textures of crisp sausage casing and tender squash. Experiences like this are why we grill all year round.

Servings

5

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

1 pkg Schneiders® Original Smoked Sausages

5 brioche or other soft sausage buns

1 cup butternut squash, cut into ¼” dice

1 Tablespoon unsalted butter1 shallot, diced

1 clove of garlic, finely chopped1 teaspoon yellow mustard seed

1 cup water, divided

2 Tablespoons apple cider vinegar

½ teaspoon cornstarch

⅛teaspoon chili flakes (optional)

1 Tablespoon sugar

2 Tablespoons cornichon, halved, thinly sliced

1 Tablespoon dill, finely chopped

Salt and pepper

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Directions

Preheat grill to 350 F.

In a medium pot on low heat add butter and shallots and cook until soft, 3 to 4 minutes. Stir in garlic, mustard seed and chilies if using. Cook for 30 seconds until fragrant.

Stir in squash. Add half the water, vinegar, sugar and cornstarch. Cook on low heat with a lid on for 10 minutes or so. Add the other half of the water, salt and pepper to taste and continue to cook until the squash is tender, another 10 to 15 minutes.

Cool on a plate in the fridge. Once cool, transfer to a small bowl and finish with cornichon and dill.

Grill sausages per package instructions and top with the relish.

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Honey Garlic Smoked Sausage Bibimbap

Honey Garlic Smoked Sausage Bibimbap

Honey Garlic Smoked Sausage Bibimbap

Honey Garlic Smoked Sausage Bibimbap

Bibimbap, a Korean dish meaning “mixed rice” is a great way to use up any veggies you have kicking around in the fridge. Look for the gochujang pepper paste and some Korean “banchan” or mixed appetizers, to serve alongside, at your local Korean market. Be sure to use large serving bowls, as bibimbap is meant to be mixed up before eating.

Servings

4

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders® Naturally Hardwood Smoked Savoury Garlic & Honey Sausages, cooked according to package instructions and sliced into 1/2-inch chunks

1 zucchini, sliced

1 cup julienne-cut carrot

2 cups bean sprouts

1 red bell pepper cut into thin strips

1 cup shiitake mushrooms, sliced

2 tbsp sesame oil, divided

½ tsp salt, divided

2 cups baby spinach

3 cloves garlic, minced

1 tbsp vegetable oil

4 large eggs

4 cups cooked medium-grain white rice

2 teaspoons sesame seeds black and white, toasted

Gochujang Sauce:

¼ cup gochujang (Korean fermented chili paste)

2 tbsp sesame oil

2 tbsp honey

2 tbsp water

2 tbsp rice vinegar

2 tbsp reduced-sodium soy sauce

2 cloves garlic minced

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Directions

Gochujang Sauce: In medium bowl, whisk together gochujang, sesame oil, honey, water, vinegar, soy sauce and garlic; set aside.

In steamer basket set over gently simmering water, arrange zucchini, carrot, bean sprouts, peppers and mushrooms in separate piles; steam until tender-crisp or desired doneness, 4 to 8 minutes, removing each type of vegetable to platter as it’s ready. Sprinkle steamed vegetables with ½ each of sesame oil and salt, tossing each pile lightly to combine; set aside.

In nonstick skillet, heat remaining sesame oil over medium-high heat; sauté spinach and garlic until wilted, about 2 minutes; sprinkle with remaining salt, tossing to combine. Remove to platter with other vegetables.

In same skillet, heat vegetable oil over medium heat; cook eggs, sunny-side up, until whites are set and yolks are cooked to desired doneness, 3 to 5 minutes.

To assemble: Place hot rice into 4 wide, deep bowls. Top with piles of each type of cooked vegetable, sausage and fried egg. Drizzle with gochujang sauce and sprinkle with sesame seeds.

Tips: Serve with assorted banchan, (Korean pickles and side dishes), such as kimchi.

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