Crispy Chicken Schnitzel Alfredo

This classic chicken alfredo-inspired dish uses Schneiders Chicken Schnitzel as a jumpstart to a quick and delicious pasta dinner. With just eight ingredients, this dish is perfect for a quick and delicious weeknight dinner, yet sophisticated enough to impress when entertaining friends and family. Our version uses light cream cheese instead of whipping cream for a lighter twist on the traditional recipe, and our Thick-Cut Bacon adds a delicious smokiness to the creamy garlic sauce. Nutrient-packed broccolini adds a touch of green to this indulgent dish. Ready in 30 minutes, top with chopped parsley and freshly grated Parmesan for a delicious dinner you’ll keep coming back to.

Servings

Preparation

30 Mins

Cook Time

30 Mins

Level

Ingredients

375 grams uncooked fettuccine pasta

1 bunch broccolini or rapini, trimmed and cut into 2-inch lengths

4 pieces Schneiders Chicken Schnitzel

4 slices Schneiders Thick-Cut Bacon

4 cloves garlic, minced

1 cup light herb and garlic cream cheese

1-3/4 cups chicken broth

1/2 cup grated Parmesan cheese

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Directions

Cook pasta according to package directions, adding broccolini to cooking liquid in last 2 minutes of cooking. Drain and set aside.

Meanwhile, cook Chicken Schnitzel according to package directions.

In large, deep skillet, cook bacon according to package directions. Transfer to paper towel-lined plate; crumble into bite size pieces. Drain all but 1 tsp of the fat from pan.

Use the same pan as the bacon was cooked, to fry garlic over medium heat until fragrant, about 30 seconds. Add cream cheese and broth to pan. Stir in reserved bacon and Parmesan. Cook, stirring, until smooth and bubbly. Add pasta and broccolini, tossing to coat.

Divide pasta into four bowls. Slice Schnitzel into bite size strips and arrange over pasta.

Tips:

Top with extra cheese, chopped fresh parsley and freshly cracked black pepper.

Save some of the pasta water and add it in if your sauce is too thick or if it stands too long before serving. Swap the Chicken Schnitzel with our Pork Schnitzel to add variety and delicious taste, to your new weekday staple.

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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

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

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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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Crispy Schnitzel Caesar Salad

Elevate your salad game with our traditionally breaded Chicken Schnitzel in this take on a classic Caesar. The creaminess of a homemade Caesar dressing contrasts beautifully with the crispy chicken and crunchy lettuce. The whole dish is ready in minutes, great for when you’re in a time crunch, or have other dishes to prepare. Equal parts indulgent and nourishing, it makes for a perfect lunch or accompaniment to a larger dinner spread. Remember to top with extra grated Parmesan to take it up another level!

Servings

Preparation

30 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Chicken Schnitzel

4 slices Schneiders Thick-Cut Bacon

1/3 cup mayonnaise

1 small clove garlic, minced

4 tsp lemon juice

1 tsp grainy mustard

¼ tsp anchovy paste or Worcestershire sauce

Pinch each salt and pepper

¾ cup freshly grated Parmesan cheese

8 cups torn romaine lettuce

1 cup croutons

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Directions

Prepare schnitzel and bacon according to package directions, draining bacon on paper towel. Crumble or chop bacon and slice schnitzel.

Meanwhile, in large bowl whisk together mayo, garlic, lemon juice, mustard, anchovy paste salt and pepper. Whisk in ½ cup of the cheese.

Add lettuce, croutons and bacon to dressing; toss to coat. Sprinkle with remaining cheese. Top each serving with a sliced Schnitzel.

Tips:

You can substitute some or all of the romaine lettuce for baby kale, if desired. Or make a twist on a classic Caeser salad combination, and pair the salad with our Pork Schnitzel instead!

Hold back some of the dressing and drizzle over the chicken, if desired.

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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

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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

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

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

Coins of sweet and garlic sausage, orzo pasta and some fresh Sicilian flavours make this weeknight dinner something completely out of the ordinary.

Servings

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

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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

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

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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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Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

This hearty, nutritious salad features cooked whole spelt grains, otherwise known as farro, green beans, cheese and flavourful summer sausage for a filling meal that you can make-ahead and pack to go.

Servings

4-6

Preparation

45 Mins

Cook Time

15 Mins

Level

Ingredients

2 cups sugar snap peas or green beans, trimmed and cut in thirds

1/3 cup bottled strained tomatoes (passata)

3 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

1 tbsp liquid honey

½ tsp dried oregano

½ tsp salt

¼ tsp pepper

3 cups cooked farro (whole spelt grains)

1 yellow bell pepper, chopped

1 pkg (150 g) Schneiders Dry Summer Sausage, chopped

½ cup diced or crumbled feta cheese

½ cup chopped Italian parsley

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Directions

In saucepan of boiling, salted water, cook peas until tender-crisp and bright green, about 2 minutes. Drain and chill in ice water. Drain again, well.

In large bowl, whisk together tomatoes, vinegar, olive oil, honey, oregano, salt and pepper.

Add green beans and remaining ingredients, tossing to coat. Make-ahead: Cover and refrigerate for up to 2 days

Tips:

You can substitute any cooked whole grain for the farro. Try brown rice, barley, wheatberries or oat groats.

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Warm Soba and Sausage Salad with Tamarind-Sesame Dressing

Soba noodles, smoky sausage, bok choy and edamame are lifted by a bright and tangy tamarind-sesame dressing and a hit of fresh cilantro.

Servings

Preparation

30 Mins

Cook Time

30 Mins

Level

Ingredients

250 g soba noodles

6 heads baby bok choy, quartered lengthwise

1 cup shelled edamame beans

4 Schneiders Oktoberfest sausages

2 tbsp seedless tamarind paste

2 tbsp boiling water

1 tbsp brown sugar

2 tbsp soy sauce

1 tsp chili garlic paste

¼ cup toasted sesame oil

1/3 cup chopped fresh cilantro

1 green onion, sliced

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Directions

In large pot boiling water, cook soba noodles according to package directions, adding bok choy and edamame to pan in the last 1 minute of cooking. Drain and rinse under cold water until just warm. Set aside.

Meanwhile, cook sausage according to package directions. Slice into coins.

In large bowl, whisk together tamarind paste, water, sugar, soy sauce, chili garlic paste, sesame oil and cilantro. Add noodle mixture and sausages; toss to coat. Top with green onions.

Tips:

You can find tamarind paste, or concentrate, in most Asian supermarkets. Top with toasted sesame seeds and sliced red chilies, if desired.

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Curry Potato and Chana with Sausage

Dig into a taste of the Caribbean with this Trinidadian style curry. Stewed potatoes, lentils and chickpeas are simmered with a curry broth in this one pot meal. Our premium Sausages bring depth, and add a delicious protein hit. Ready in 45 minutes, serve over rice with a side of roti for a hearty and budget-friendly meal that’s easy to make. Great for leftovers, it’s sure to be a family favourite.

Servings

4-6

Preparation

10 Mins

Cook Time

45 Mins

Level

Ingredients

1 tbsp vegetable oil

3 Schneiders Oktoberfest Dinner Sausages, sliced

1 onion, chopped

6 cloves garlic, smashed and peeled

2 tbsp West Indian Madras-style curry powder

1 tsp ground cumin

½ tsp salt

1 tbsp tomato paste

4 cups chicken or vegetable broth

1/3 cup dry red lentils

4 medium yellow-flesh potatoes, peeled and quartered

1 can (540 mL) chickpeas, drained and rinsed

3 tbsp chopped fresh cilantro

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Directions

In Dutch oven, heat oil over medium-high heat. Cook sausage and onion until light golden, stirring occasionally, about 6 minutes. Add garlic, curry powder, cumin and salt; cook, stirring, until spices darken slightly, 1 to 2 minutes. Add tomato paste; cook, stirring for 1 minute. Add broth, scraping up brown bits with spoon; bring to boil.

Add lentils, potatoes and chickpeas. Reduce heat to simmer; cook, gently stirring occasionally, until potatoes are soft, about 25 minutes.

Sprinkle with cilantro.

Tips (not mandatory): You can find West Indian (Trinidadian, Guyanese or Jamaican) Madras curry powders in many specialty stores or in the international aisle of many supermarkets. In a pinch, use regular mild curry powder.

Crispy Chicken Schnitzel Alfredo

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Ingredients

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