Meal Type: Dinner

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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Easy Sausage Curry Laksa

Easy Sausage Curry Laksa

Easy Sausage Curry Laksa

Easy Sausage Curry Laksa

Hardwood smoked, our quality Smokies meet coconut and red curry paste to create an indulgent and comforting noodle soup you’ll want to make again and again. For this meal inspired by Southeast Asian laksa, you can use any veggies you enjoy in place of our combination of broccoli, carrots and bok choy – try mushrooms, cabbage, peppers, cauliflower or baby corn.

Servings

4

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

1 tbsp vegetable oil

4 Schneiders Original Smokies, sliced diagonally

1 onion, sliced

3 cloves garlic, minced

2 tsp minced or grated fresh ginger

1 tbsp red curry paste

1 tbsp dried makrut lime leaves (optional)

1 tbsp coconut sugar, palm sugar or brown sugar

4 cups chicken broth

1 can (398 mL) coconut milk

2 cups small broccoli florets

4 heads baby Shanghai bok choy, quartered, lengthwise

1 cup very thinly sliced carrot

3 tbsp lime juice

1 tsp Thai fish sauce

½ cup chopped fresh cilantro

1 pkg. (400 g) instant egg noodles or other Asian noodles, prepared according to package directions

Smokies Original Smoked Sausage

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Directions

In Dutch oven, heat oil over medium heat. Fry sausage, stirring often, until browned, about 5 minutes. Remove to plate. In same pan, onion, fry garlic, ginger and curry paste until fragrant, about 30 seconds.

Add sugar, chicken broth and coconut milk to pan; return sausage and any accumulated juices to pan. Bring to boil; reduce heat and simmer for 5 minutes. Add broccoli, bok choy and carrots to pan. Bring to boil; reduce heat and simmer until tender-crisp, about 3 minutes. Stir in lime juice and fish sauce. Divide noodles among 4 bowls. Ladle soup over top. Garnish with cilantro

Tips (not mandatory): Makrut lime leaves add a very authentic flavour to this soup. You can buy them in Asian markets and online, but if you make this soup without them, in a pinch, it’ll still be delicious.

Other delicious garnish options include fresh Thai or regular basil, fresh mint, green onions, sliced chilies, fried shallots (available in Asian markets), and bean sprouts.

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Greek Sheet Pan Sausage and Peppers

Greek Sheet Pan Sausage and Peppers

Greek Sheet Pan Sausage and Peppers

Greek Sheet Pan Sausage and Peppers

Rich and juicy Three Cheese Jalapeno Sausages bring a hit of spice to this spin on a staple. Use any vegetables you like in this versatile sheet pan dinner staple, we recommend whatever’s in-season. Get a Greek island taste at home by drizzling with olive oil, garlic, lemon, and a handful of cherry tomatoes. And don’t forget to soak up the flavours with a big scoop of rice or quinoa.

Servings

5

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

5 Schneiders Three Cheese Jalapeno Sausages

2 sweet peppers (red, yellow or orange), thickly sliced

2 cups cherry or grape tomatoes

½ sweet onion, sliced

3 tbsp extra virgin olive oil

3 cloves garlic, thinly sliced

1 tsp dried oregano

¼ tsp each salt and pepper

2 tbsp lemon juice

1 cup kalamata olives

2 tbsp chopped fresh parsley

Schneiders Three Cheese Jalapeno Sausages

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Directions

Heat broiler with rack set in upper third of oven.

In large bowl, toss sausages, peppers, tomatoes, onion, olive oil, garlic, oregano, salt and pepper. Scrape onto large, rimmed baking sheet.

Broil, turning sausages and flipping vegetables and gently pressing tomatoes occasionally, until browned and tender, tomatoes have released their juices and sausages are heated through, 10 to 12 minutes. Stir in lemon juice and olives. Sprinkle with parsley.

Tips (not mandatory): If you can find dried Greek oregano still on the stem in some specialty stores, this will give you the most authentic flavour, but any oregano will do.

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Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Looking for hosting inspiration? These fusion tacos are the perfect addition to your next get together. Our bologna (made with premium cuts of meat) has a teriyaki glaze to add an incredible umami flavor. A grill (or grill pan!) helps to add loads of authentic teppanyaki flavour to this easy taco dish. We recommend making more than you think: guests are guaranteed to come back for seconds.

Servings

4

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

3 Japanese eggplants, sliced lengthwise into ½-inch thick slices

4 tsp vegetable oil

¼ tsp salt

8 slices Schneiders Thick Cut Bologna

1/3 cup teriyaki glaze

8 small soft corn tortillas, warmed

1 cup each thinly sliced red and green cabbage

1 green onion, sliced

1 tsp toasted sesame seeds

Miso Aioli:

¼ cup mayonnaise

2 tsp white or yellow miso paste

2 tsp sesame oil

1 small clove garlic, grated or pressed 2 tsp rice vinegar

Schneiders Thick Cut Bologna

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Directions

In bowl, toss eggplant with oil and salt.

Heat grill or grill pan over medium heat. Grill eggplant slices and bologna until browned and tender, 5 to 10 minutes, brushing everything with teriyaki glaze in the last 2 minutes of cooking. Transfer eggplant and bologna to cutting board. Cut into bite-size pieces.

Miso Aioli: Meanwhile, whisk together mayonnaise, miso, sesame oil, garlic and vinegar until smooth. Fill corn tortillas with eggplant mixture. Top with cabbage; drizzle with aioli and sprinkle with onions and sesame seeds.

Tips (not mandatory): If you like your tacos spicy, add some thinly sliced chilies with the onions and sesame.

Time crunched? Just use coleslaw mix instead of slicing up your own cabbage.

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Seared Sriracha-Bologna Power Bowls

Seared Sriracha-Bologna Power Bowls

Seared Sriracha-Bologna Power Bowls

Seared Sriracha-Bologna Power Bowls

Whip up a satisfying and protein-packed lunch that’s delicious day of, or meal prepped ahead of time. Our subtly seasoned bologna gets a sweet and spicy kick from a sriracha and honey glaze, drizzled in a homemade wasabi mayo. Make the most of your prep time by setting your rice cooker while you prepare the quick and easy toppings for this simple and delicious power bowl.

Servings

4

Preparation

25 Mins

Cook Time

25 Mins

Level

Ingredients

1 tbsp sesame oil

8 slices Schneiders Blue Ribbon Classic Bologna, Thick cut, coarsely chopped

2 cloves garlic, minced

1 tbsp honey

1 tbsp sriracha

2 tsp rice vinegar

4 cups hot cooked rice

1 cup diced cucumber

1 cup julienne carrots

1 cup thawed frozen shelled edamame beans (or any canned drained beans)

1 cup diced pineapple

1 avocado, pitted and sliced

½ cup chopped fresh cilantro or sliced green onions

2 tsp toasted black and white sesame seeds

Wasabi Mayo:

¼ cup mayonnaise

2 tsp prepared wasabi

2 tsp rice vinegar 1 tsp grated fresh ginger

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Directions

In skillet, heat oil over medium-high heat. Stir-fry  bologna until browned, about 3 minutes. Add garlic to pan; stir-fry until fragrant, about 30 seconds. Add honey, sriracha and vinegar. Cook, stirring, until coated and glazed, about 2 minutes.

Wasabi Mayo: Meanwhile, whisk together mayonnaise, wasabi, vinegar and ginger until smooth.

Spoon rice into 4 bowls. Top with bologna mixture, cucumber carrot, edamame, pineapple and avocado. Drizzle with wasabi mayo and sprinkle with cilantro and sesame seeds.

Tips (not mandatory): Want an even more hearty and filling bowl? Top yours with a fried egg.

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