Meal Type: Dinner

Easy Weeknight Greek Flatbread

Easy Weeknight Greek Flatbread

Easy Weeknight Greek Flatbread

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

4

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

Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

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

4

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

Garlic Smokies

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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

Hot Dog Grazing Board

Hot Dog Grazing Board

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

Footlong Wiener

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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

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

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

Dry Summer Sausage with BNP Award

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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

Warm Soba and Sausage Salad with Tamarind-Sesame Dressing

Warm Soba and Sausage Salad with Tamarind-Sesame Dressing

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

4

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

Schneiders Oktoberfest Dinner Sausages

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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

Curry Potato and Chana with Sausage

Curry Potato and Chana with Sausage

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

Schneiders Oktoberfest Dinner Sausages

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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.

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Cheesy Potato-Topped Ham and Kale Casserole

Cheesy Potato-Topped Ham and Kale Casserole

Cheesy Potato-Topped Ham and Kale Casserole

Cheesy Potato-Topped Ham and Kale Casserole

This delicious recipe is the perfect way to use up those leftovers in a new and delicious way. Mashed potatoes are used as a topping for a creamy and decadent ham and kale casserole. A crispy parmesan topping brings this comfort meal together. Sure to be a hit for the whole family, it’s an easy-to-prepare delicious cold weather meal. Top with panko for a crispy final touch.

Servings

6

Preparation

15 Mins

Cook Time

45 Mins

Level

Ingredients

3 tbsp butter

1 small onion, chopped

¼ cup all-purpose flour

2-1/2 cups milk

½ cup (1/2 of a 250 g pkg.) cream cheese, softened

1 tbsp Dijon mustard

2 tsp chopped fresh thyme

2 cloves garlic, minced

½ tsp each salt and pepper

1 700 g Schneider’s Original Applewood Smoked Ham, cut into ½-inch cubes

2 cups leftover cooked kale (or frozen kale, thawed and squeezed dry)

1 cup freshly grated Parmesan

3 cups leftover mashed potatoes, warmed

½ cup panko bread crumbs

Schneider’s Original Applewood Smoked Ham

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Directions

Preheat oven to 375°F.

In small saucepan, melt 2 tbsp of the butter over medium heat; cook onion until softened, about 3 minutes. Sprinkle flour over top; cook, stirring for 2 minutes. Add milk, a little at a time, stirring constantly, until smooth; bring to boil. Continue to cook, stirring for 2 minutes. Remove from heat. Stir in cream cheese, mustard, thyme, garlic, salt and pepper until melted and smooth.

Combine ham and kale in greased 3L casserole dish. Pour cheese sauce over top, stirring gently to combine. Sprinkle with ½ cup of the Parmesan cheese.

Spoon mashed potatoes in small dollops over top, smoothing to create one even layer. Sprinkle with panko and remaining Parmesan cheese. Cover with foil.

Bake, covered, for 15 minutes. Uncover and bake until light golden, 20 to 25 minutes.

Tips (Not Mandatory) Garnish with chopped fresh parsley, chives or sliced green onions, if desired. Serve with steamed broccoli or a crisp salad.

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Spiced Mustard-Glazed Ham with Wild Rice and Almond Stuffing Bake

Spiced Mustard-Glazed Ham with Wild Rice and Almond Stuffing Bake

Spiced Mustard-Glazed Ham with Wild Rice and Almond Stuffing Bake

Spiced Mustard-Glazed Ham with Wild Rice and Almond Stuffing Bake

This savoury, holiday-inspired, glazed ham recipe is perfect for a dinner get-together. Our Hardwood Smoked Ham and make-ahead-friendly stuffing bake heat up quickly in the oven at the same time, making this the ultimate fuss-free option. Quick to prep wild rice is topped with almonds and cranberries. Serve with mashed potatoes, or roasted winter veggies for a classic holiday dinner that family and guests will love.

Servings

6

Preparation

60 Mins

Cook Time

100 Mins

Level

Ingredients

6 slices Schneiders Classic Cut Bacon, chopped

1 onion, diced

3 rib celery, diced

3 cloves garlic, minced

1 tbsp minced fresh sage

½ cup dry white wine

4 cups cooked wild rice, or wild and brown rice blend

1 cup chicken broth

½ cup dried cranberries

1 egg, lightly beaten

3 tbsp chopped fresh chives or green onions

¼ tsp each salt and pepper

1/4 cup sliced almonds

2 tbsp cold butter, diced

1 700 g Schneider’s Original Applewood Smoked Ham

¼ cup honey

2 tbsp each Dijon and grainy mustard

1 tbsp cider vinegar

1 tsp ground ginger

¼ tsp cayenne pepper 1/8 tsp ground cloves

Schneider’s Original Applewood Smoked Ham

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Directions

In deep skillet or Dutch oven, cook bacon, onions  and celery over medium-high heat until browned, 6 to 9 minutes. Add garlic and sage; cook, stirring, for 30 seconds. Add white wine; bring to boil and cook until slightly reduced. Remove from heat and let cool slightly. Stir in wild rice, broth, cranberries, egg, chives, salt and pepper; sprinkle with almonds and dot with butter. Cover with foil. (Make-ahead: Refrigerate for up to 8 hours.)

Preheat oven to 350°F. With a sharp knife, lightly score the ham about 1/8-inch deep. In a small bowl, whisk together honey, Dijon and grainy mustard, vinegar, ginger, cayenne and cloves. Brush half of the glaze over ham. Place the ham in a baking dish with ¼-inch of water in the bottom. Cover with foil; bake ham and stuffing for 20 minutes.

Increase oven temperature to 375°F. Remove foil from ham and stuffing. Brush remaining glaze over ham and bake for 25 to 30 minutes or until ham and stuffing are heated through.

Let ham stand 10 minutes before slicing and serving with the stuffing.

Tips (not mandatory): Round out the meal with some sauteed garlicky kale and mashed potatoes.

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Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Classic tapas butter beans get an upgrade with the irresistible smokiness of our double smoked bacon, made with the best quality pork belly. This perfect-for-entertaining dish works as a dip with crusty bread or crackers, but you’ll love it as a savoury side to serve with dinner just as much. Protein packed and made with pantry staples, it’s equal parts indulgent and satiating.

Servings

4

Preparation

5 Mins

Cook Time

15 Mins

Level

Ingredients

4 slices Schneiders Hickory Smoked Bacon, chopped

1 tbsp extra-virgin olive oil

1 shallot, finely chopped

2 cloves garlic, minced

2 tbsp tomato paste

½ tsp paprika

1 can (540 mL) butter beans, drained

2 tbsp red wine vinegar

¼ cup water

¼ tsp salt

2 tbsp chopped fresh parsley

Schneiders Hickory Smoked Bacon

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Directions

In skillet over medium heat, cook bacon, stirring occasionally, until lightly browned, about 5 minutes; drain off fat. Add olive oil to pan. Fry shallot and garlic until softened and bacon is crisp, about 3 minutes. Add tomato paste to pan; cook, stirring, until slightly darkened, about 30 seconds.

Add the paprika and stir. Add the drained beans, red wine vinegar, water, and salt. Cook, stirring occasionally, until bubbling and heated through.

Sprinkle with parsley.

Tips (not mandatory): Butter beans are also called lima beans (the dry or canned version, which are cooked dry beans, not the frozen variety which are fresh lima beans). If you can’t find them canned, cannellini beans or any white bean will work just as well.

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Salami Reubens with Pan-Roasted Dill Potatoes 

Salami Reubens with Pan-Roasted Dill Potatoes

Salami Reubens with Pan-Roasted Dill Potatoes 

Salami Reubens with Pan-Roasted Dill Potatoes 

Nothing says comfort food better than a toasted deli sandwich with sauerkraut, cheese and a side of crispy roasted potatoes. Double smoked and expertly seasoned, our signature German Salami is tangy, low in sodium, and protein rich to keep you satisfied. Dijon mustard brings extra flavour to both our sandwich sauce and the dressing for the potatoes in this nourishing lunch or dinner dish.

Servings

4

Preparation

20 Mins

Cook Time

45 Mins

Level

Ingredients

Salami Reubens:

1/3 cup mayonnaise

4 tsp Dijon mustard

8 slices rye bread

2 pkg (150 g each) sliced Schneiders German Salami

1 cup well drained sauerkraut

4 slices Swiss cheese

2 tbsp unsalted butter, softened

Pan-Roasted Dill Potatoes:

2 tbsp extra-virgin olive oil

3 cups baby potatoes, halved

½ tsp each salt and pepper

2 tbsp lemon juice

1 tbsp grainy mustard

1 tbsp chopped fresh dill

Schneiders German Salami

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Directions

Pan-Roasted Dill Potatoes: Preheat oven to 425°F. In large, deep oven-safe skillet, heat oil over medium-high heat. Add potatoes to pan; season with salt and pepper. Cook, stirring occasionally, until starting to brown all over, about 10 minutes. Transfer skillet to oven. Bake, stirring once or twice, until potatoes are evenly browned and tender, about 30 minutes. Stir in lemon juice, mustard and dill.

Salami Reubens:

Meanwhile, stir together mayonnaise and mustard. Arrange 4 of the bread slices on work surface and spread evenly with mayo mixture. Top with salami, sauerkraut and cheese. Top with remaining bread slices. Butter outside of sandwiches.

In large skillet, in batches, cook sandwiches until toasted and cheese is melted, about 3 minutes per side.

Serve sandwiches with potatoes.

Tips (not mandatory): Serve with spicy pickled beans, dill pickles or sweet bread & butter pickles.

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