Meal Type: Dinner

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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Slow Cooker Maple Cranberry Ham with Easy Roast Fall Vegetables

Slow Cooker Maple Cranberry Ham with Easy Roast Fall Vegetables

Slow Cooker Maple Cranberry Ham with Easy Roast Fall Vegetables

Slow Cooker Maple Cranberry Ham with Easy Roast Fall Vegetables

Enjoy this delectable dinner inspired by a traditional German dish. Rich, brown (with a splash of beer) gravy and mushrooms pair beautifully with our premium smoked sausages, seasoned with garlic and real honey and slowly smoked for a rich taste. Brown butter and fresh herbs kick up these Spaetzle-inspired fusili noodles to the next level, while keeping this meal weeknight-friendly.

Servings

6

Preparation

30 Mins

Cook Time

3.25 Hrs

Level

Ingredients

1 700g Schneider’s Original Applewood Smoked Ham

4 shallots, peeled, halved and divided

½ cup dry white wine

8 cloves garlic, peeled

1 sprig rosemary

2 tbsp butter, melted

2 cups chicken broth

2 tbsp maple syrup

1/4 cup frozen cranberries

2-1/2 tbsp cornstarch

1/2 butternut squash, peeled, seeded and cut into chunks

6 medium yellow-fleshed potatoes, peeled and quartered

2 tbsp extra-virgin olive oil

1/2 tsp each salt and pepper

Schneider’s Original Applewood Smoked Ham

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Directions

Mince 1 of the shallots. In slow cooker, combine wine, garlic cloves, ¼ cup water, rosemary, butter, chicken broth, maple syrup, cranberries, and minced shallot; add ham spooning liquid over top. Cover with lid.

Cook ham on low heat for 3 hours or until internal temperature reaches 140°F when tested. Remove from slow cooker and tent with foil to keep warm. Stir together cornstarch and 2 tbsp water. Stir into cooking liquid. Cover, turn up slow cooker to high and cook, stirring once or twice, until thickened, about 10 minutes.

Meanwhile, preheat oven to 400°F. In bowl, toss squash, potatoes and remaining shallots with olive oil and salt and pepper. Scrape onto large parchment paper-lined large rimmed baking sheet. Roast, stirring twice, for 50 to 60 minutes, until tender and golden.

Serve vegetables with ham, sliced and topped with gravy.

Tips (not mandatory): You can use any peeled or unpeeled winter squash in place of the butternut squash. Buttercup, kabocha and acorn squash, and even sweet potatoes will all work equally well.

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Brown Butter Noodles with Honey Garlic Sausage

Brown Butter Noodles with Honey Garlic Sausage

Brown Butter Noodles with Honey Garlic Sausage

Brown Butter Noodles with Honey Garlic Sausage

Enjoy this delectable dinner inspired by a traditional German dish. Rich, brown (with a splash of beer) gravy and mushrooms pair beautifully with our premium smoked sausages, seasoned with garlic and real honey and slowly smoked for a rich taste. Brown butter and fresh herbs kick up these Spaetzle-inspired fusili noodles to the next level, while keeping this meal weeknight-friendly.

Servings

4

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

4 Schneiders® Naturally Hardwood Smoked Savoury Garlic & Honey Sausages

1 shallot, chopped

3 cups sliced cremini mushrooms

6 sprigs thyme, divided

2 tbsp all-purpose flour

2 cups chicken broth

½ cup brown ale or wheat beer

1 tbsp apple cider vinegar

2 tsp Dijon mustard

½ tsp each salt and pepper, divided

340 g curly egg noodles

¼ cup butter

2 tbsp chopped fresh parsley

Hardwood Smoked Savoury Garlic & Honey Sausages

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Directions

In a large deep skillet, cook sausages according to package directions. Remove to cutting board; cut into slices, or serve whole.

In same pan, over medium-high heat, add shallot, mushrooms and 3 sprigs of the thyme; cook, stirring occasionally, until mushrooms are browned, about 5 minutes. Add flour; cook, stirring for 2 minutes. Gradually stir in broth, beer, vinegar, mustard and half each of the salt and pepper. Bring to simmer; reduce heat and cook stirring occasionally, until thickened, about 10 minutes.

Meanwhile, cook noodles according to package direction; drain, reserving ½ cup of the cooking liquid. In large saucepan, melt butter over medium heat; cook, swirling pan occasionally, until foam subsides and butter is amber in colour. Add remaining thyme, salt and pepper; cook, stirring for 30 seconds. Add noodles and reserved pasta water; toss to coat. Serve noodles with sausages and mushroom gravy, garnished with parsley.

Tips (not mandatory): You’ll want to use a mild, sweet, malty wheat beer or ale for this gravy, rather than a hoppy, bitter IPA or pilsner for the best flavour in the gravy.

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Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

Sweet and Savoury Sausage Skewers on Garlic Rice

This nod to Filipino tocino skewers swaps thickly sliced cured pork for savoury smoked sausage. A quick glaze is all it needs to add a little flair, to the already deliciously flavorful smoked sausage. For best results, cook your rice a day ahead.

Servings

4

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

½ cup banana ketchup

2 tbsp soy sauce

2 tbsp packed brown sugar

3 tbsp vegetable oil

6 cloves garlic, minced

4 cups cold cooked long grain rice

½ tsp salt

4 Schneiders Smokies Original Smoked Sausage, sliced on the bias into ½-inch thick slices

1 green onion, sliced

Smokies Original Smoked Sausage

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Directions

In small bowl, combine banana ketchup, soy sauce and sugar; set aside.

In large deep skillet or wok, heat oil over medium heat. Fry garlic until light golden and deeply fragrant, about 1 minute. Add rice to pan; sprinkle with salt. Cook, stirring and breaking up any clumps of rice, until rice is hot, about 5 minutes. Keep warm. Meanwhile, preheat barbecue to medium heat. Thread sausage coins, cut side facing out, onto 8 soaked bamboo or metal skewers. Grill for 2 minutes per side. Brush skewers all over with ketchup mixture. Grill, turning and brushing with

ketchup mixture often, until lightly charred and glazed, about 3 minutes.

Serve skewers over rice; sprinkle with green onions.

Tips (not mandatory)

Banana ketchup is a Filipino condiment sold in Asian stores and online. You can sub in regular ketchup in a pinch.

While you’re at the Asian market, look for atchara, or Filipino pickled green papaya, or some pickled daikon to serve alongside.

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Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

Crispy Chicken and Kimchi Wraps with Yum Yum Sauce

A quick toss in gochujang, a Korean fermented pepper paste, and a few pantry items turns tender chicken strips into a Korean-inspired filling for our tasty wraps. A cucumber and cabbage slaw tossed in yum yum sauce makes for a crispy, crunchy and satisfying lunch.

Servings

6

Preparation

15 Mins

Level

Ingredients

3 tbsp gochujang pepper paste

2 tbsp water

1 tbsp soy sauce

2 cloves garlic, minced

2 tsp minced fresh ginger

2 tsp sesame oil

1 pkg (600 g) Schneiders Spicy & Tender Chicken Strips

1/2 cup mayonnaise

2 tbsp water

1 tbsp butter, melted

1 tbsp seasoned rice vinegar

1 tbsp mirin

1 tsp tomato paste

½ tsp each garlic powder and onion powder

¼ tsp each paprika and salt

6 cups coleslaw mix

6 large flour tortillas

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Directions

Line large rimmed baking sheet with parchment paper.

In large bowl, whisk together gochujang, water, soy sauce, garlic, ginger and sesame oil. Meanwhile, cook strips according to package directions. Add chicken strips to bowl of gochujang mixture, tossing to coat. Scrape back onto baking sheet. Bake about 2 minutes, or until glazed.

Meanwhile, in separate bowl, whisk together mayo, water, butter, vinegar, mirin, tomato paste, garlic powder, onion powder, paprika and salt. Add coleslaw mix; toss to coat.

Arrange tortillas on work surface; top with slaw mixture and chicken strips. Roll up and serve.

Tips (not mandatory)

You can add other elements to your slaw, depending on what you have on hand. Try thinly sliced red onion, kale, broccoli slaw, julienne Asian pear or sliced green onions.

Garnish filling with toasted sesame seeds, if desired.

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