Meal Type: Dinner

Apricot-Ginger Glazed Ham with Pistachio-Feta Carrots

Apricot-Ginger Glazed Ham with Pistachio-Feta Carrots

Apricot-Ginger Glazed Ham with Pistachio-Feta Carrots

A deliciously glazed ham is only improved by these tender, young spring carrots, topped with crunchy pistachios and salty feta cheese.

Servings

6

Preparation

20 Mins

Cook Time

40 Mins

Level

Ingredients

1 700 g Schneider’s Original Applewood Smoked Ham

1/3 cup apricot jam

1 tbsp grated fresh ginger

1 tsp orange zest

2 tbsp orange juice

1 tbsp Dijon mustard

1 tsp sesame oil

Pistachio-Feta Carrots:

2 bunches carrots, peeled and halved lengthwise if large

1 cup vegetable broth

2 tbsp butter

2 tbsp honey

1 tsp minced fresh thyme leaves

¼ tsp each salt and pepper

1/3 cup shelled roasted pistachios

¼ cup crumbled feta cheese 1 tbsp chopped fresh parsley

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Directions

Whisk together jam, ginger, orange zest and juice, mustard and sesame oil. Cook ham according to the package directions. Brush with glaze every 10 minutes during the cooking time.

Pistachio-Feta Carrots:

Meanwhile, bring carrots, broth, butter, honey, thyme, salt and pepper to simmer in deep skillet; cover and cook until carrots are tender-crisp, 6 to 8 minutes. Uncover and cook until tender and glaze is reduced enough to coat carrots lightly. Transfer to serving platter; top with pistachios, feta, parsley and thyme. Serve with ham

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Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

This warm salad bowl has all the comforts of fall, from savoury lentils and garlicky sausage to a runny poached egg.

Servings

4

Preparation

15 Mins

Cook Time

35 Mins

Level

Ingredients

2 medium sweet potato, peeled and cut into ¾-inch dice

2 tbsp canola oil, divided

½ tsp each salt and pepper, divided

1 large zucchini, cut into ¾-inch dice

1 pkg (300 g) Schneiders® Ukrainian Garlic Sausage, thickly sliced

1 onion, diced

4 stalks celery, finely chopped

¼ tsp crushed red pepper flakes

2 cloves garlic, minced

1½ cups dry green French lentils

2 tsp fresh thyme leaves

1 pkg (900 mL) sodium-reduced chicken or vegetable broth

½ cup dried cranberries

4 cups lightly packed arugula

4 large eggs, poached

½ cup feta, crumbled

¼ cup fresh parsley, finely chopped

Vinaigrette:

1 small shallot, minced

3 tbsp sherry vinegar

1 tbsp honey

1 tbsp grainy mustard

⅓ cup olive oil

¼ tsp kosher salt

½ tsp black pepper

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Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange sweet potato on prepared pan; drizzle with 2 tsp of the canola oil and season with half each of the salt and pepper. Toss to coat. Bake for 20 minutes. Toss and push potatoes to one side of pan. Add zucchini to other side of pan; drizzle zucchini with 2 tsp of the canola oil; sprinkle with a pinch each of the salt and pepper. Roast, stirring once, until vegetables are tender, about 15 minutes.

Meanwhile, heat remaining 2 tsp of the canola oil in large skillet over medium heat. Add sausage and cook, stirring occasionally, until golden, about 5 minutes; remove to plate. Add onion, garlic, remaining salt and pepper and red pepper flakes to pan. Cook and stir for 2 minutes until fragrant. Add celery, and cook until softened, stirring often, about 3 minutes.

Add the lentils and thyme to pan; stir to coat. Pour in broth and 1 cup water; bring to a boil. Reduce the heat, cover and simmer until liquid is absorbed and lentils are tender but still hold their shape, about 20 minutes. Stir in sausages. Cover, remove from heat and keep warm.

In large bowl, whisk together shallot, sherry vinegar, honey, mustard, olive oil, salt, and pepper until combined. Add lentil mixture, roasted vegetables and cranberries; toss to coat.

To serve, divide arugula among 4 shallow bowls. Spoon the lentil mixture over top; top each with a poached egg. Sprinkle with feta, and parsley.

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Zesty Cheese Hot Dogs

Zesty Cheese Hot Dogs

Zesty Cheese Hot Dogs

For the days where ketchup and mustard just won’t do, we’ve created a hot dog recipe with a unique mix of delicious toppings. Start with our Classic Cheddar Wieners and a strip of our savoury double smoked bacon. Top it all with homemade salsa and your favourite aioli for a savoury and exciting twist on this classic summer meal.

Servings

4-6

Preparation

10 Mins

Cook Time

5 Mins

Level

Ingredients

6 Schneiders® Original Recipe Classic Cheddar Wieners

3 pcs Schneiders® Thick Cut Bacon

6 Top cut hot dog buns

2 small Heirloom tomatoes, diced

2 tbsp Red onion, finely diced

3 Basil leaves, finely diced

1 tbsp Olive oil

Salt and pepper

¼ cup Good-quality aioli

1 tbsp Unsalted butter, melted

schneider's original cheddar

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Directions

Preheat grill to 350°F.

Add tomato, onion, basil, and olive oil in a small bowl and season with salt and pepper. Reserve.

Grill wieners per package instructions.

Grill bacon until golden and crisp, approx 5 minutes.

Brush buns with melted butter and grill until golden.

To assemble, place a half piece of bacon in a bun. Add a wiener and top with aioli and salsa.

Tips:
Try adding chili and lime juice to your salsa for a spicy kick.

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Slow Cooker Turkey Mole Chili

Slow Cooker Turkey Mole Chili

Slow Cooker Turkey Mole Chili

Slow Cooker Turkey Mole Chili

The complex flavours of mole (including smoked chilies, rich cocoa and peanuts) and smoked turkey sausage amp up this weeknight-friendly turkey and black bean chili.

Servings

4

Preparation

10 Mins

Cook Time

470 Mins

Level

Ingredients

1 Schneiders Naturally Smoked Turkey Kolbassa (250 g), cut into bite-size pieces

2 cans (540 mL) black beans, drained and rinsed

1 can (796 mL) crushed tomatoes

1 can (796 mL) diced tomatoes, drained

1 onion, chopped

1 red pepper, chopped

1 cup frozen corn

3 cloves garlic, minced

2 tbsp natural peanut butter

2 tbsp chili powder

1 tbsp apple cider vinegar

1 tbsp brown sugar

2 tsp cocoa powder

1 tsp instant espresso

1 tsp smoked paprika

1 tsp ancho chili powder

1 tsp chipotle chili powder

¼ tsp salt

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Directions

Combine all the ingredients in slow cooker. Close lid. Cook on LOW for 8 hours or on HIGH for 4 hours.

Tip: Serve with tortilla chips, shredded cheddar, sour cream, diced avocado, chopped fresh cilantro, sliced green onions and/or your favourite chili toppers.

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Smoked Sausage Banh Mi

Smoked Sausage Banh Mis

Smoked Sausage Banh Mi

Smoked Sausage Banh Mi

Transform the classic “sausage on a bun” into a celebration of international flavour. Like the Vietnamese original, our Banh Mi is loaded with pickled vegetables for incredible tang. Plus, we’ve added a spicy twist with an easy, homemade Sriracha mayo. Let this be the recipe that opens your mind to a world of delicious possibilities.

Servings

5

Preparation

20 Mins

Cook Time

10 Mins

Level

Ingredients

1 pkg Schneiders® Classic Recipe Smoked Sausages

1 Good quality baguette, cut into 5 “buns”

2 Green onions, thinly sliced

2 tbsp Coriander, thinly sliced

PICKLED VEGETABLES:
½ cup Carrot, finely sliced

½ cup Daikon radish, finely sliced

½ cup White wine vinegar

1/3 cup Water

¼ cup Sugar

¾ tsp Salt

QUICK PICKLED CUCUMBER:
½ English cucumber, thinly sliced on a mandoline

½ tsp Salt

½ tsp Sugar

SIRACHA MAYO:
¼ cup Mayo

1 tsp Siracha

½ tsp Honey

2 tsp Lime juice

1 tsp Fish sauce

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Directions

Preheat grill to 350 ºF.

In a small bowl mix cucumber with salt and sugar and gently massage until evenly coated. Let sit for 15 minutes, then lightly squeeze out any excess moisture. Reserve.

Place carrots and daikon in a heat proof glass jar.

In a small pot bring the vinegar, water, salt and sugar to a boil and pour into the jar. Let vegetables cool before using, about 20 minutes.

In a small bowl combine mayo, siracha, honey, lime juice and fish sauce and whisk until combined.

Grill sausages according to package instructions.

Place sausages in baguette “buns” and top with pickled vegetables, coriander, scallion and siracha mayo.

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Smoked Sausage with Brussels Sprouts Slaw

Smoked Sausage with Brussels Sprouts Slaw

Smoked Sausage with Brussels Sprouts Slaw

We topped our classic smoked sausages with our double smoked bacon and a slaw so incredible, you could eat it as a side, too. The balance of savoury smokiness and fresh acidity makes for a next-level meal you’re sure to want seconds of.

Servings

5

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

1 Pkg Schneiders Original smoked sausages

3 slices Schneiders Thick Cut bacon, grilled until golden, roughly chopped

5 brioche buns

6 oz of Brussels sprouts, trimmed, halved and thinly sliced

2 Tablespoons mayonnaise

1 Tablespoon grainy mustard

1 teaspoon honey

1 Tablespoon Champagne vinegar

2 Tablespoons Italian parsley, coarsely chopped

¼ cup crispy onions

Salt and pepper

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Directions

Preheat grill to 350 F.

In a small bowl add mayo, mustard, vinegar and honey and whisk until combined.

In a medium bowl add the Brussels sprouts and parsley. Add the mayo mixture and mix so the Brussel sprouts are evenly coated. Season with salt and pepper and let sit at room temperature for 20 minutes.

Grill sausages per package instructions.

Garnish sausages with Brussels sprouts, bacon and top with crispy onions.

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Smoky Sausage Cioppino

Smoky Sausage Cioppino

Smoky Sausage Cioppino

Smoky Sausage Cioppino

This hearty seafood “stoup”, packed with mussels and shrimp gets a smoky, satisfying twist from Schneiders Original Recipe Smokies and will make you elevate any weeknight meal.

Servings

4

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

1 tbsp olive oil

3 Schneiders Original Recipe Smokies, sliced

1 tbsp butter

2 shallots, finely chopped

4 cloves garlic, minced

½ tsp salt

¼ tsp crushed red pepper flakes

¼ tsp crushed fennel seed

½ cup dry white wine

1 can (796 mL) crushed tomatoes

4 sprigs fresh thyme

2 lb. mussels, scrubbed

8 colossal shrimp (16-20 count), peeled and deveined

2 tbsp chopped fresh parsley

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Directions

In large Dutch oven, heat oil over medium-high heat. Fry sausage, stirring occasionally, until browned. With slotted spoon, remove to plate; set aside.

Add butter, shallot, garlic, salt, pepper flakes and fennel to pot; cook, stirring, until softened and fragrant, about 2 minutes. Add wine; bring to boil. Cook until pan is almost dry, about 3 minutes.

Add tomatoes, sausage and any accumulated juices and thyme to pan; bring to boil. Reduce heat and simmer gently until flavours meld, about 10 minutes.

Add mussels and shrimp to pan. Cover and cook until mussels are open and shrimp are opaque, about 4 minutes.

Sprinkle with parsley before serving.

Tip: Serve with crusty bread or garlic bread for soaking up all the sauce.

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The French dog

The French dog

The French dog

The French dog

Let’s be honest: our exceptional sausages are delicious in either official language. For this sublime recipe, we’ve paired our lightly seasoned, lovingly smoked original sausages with creamy brie, spicy Dijon, and a dollop of sweet apricot preserves. Magnifique.

Servings

5

Preparation

10 Mins

Cook Time

15 Mins

Level

Ingredients

1 Pkg Schneiders® Original Smoked Sausages

1 350g baguette, cut into 5 “buns” to the length of the sausages

5 slices of double cream brie, cut 1/4” thick, and as long as the sausages

3 Tablespoons Spicy Dijon mustard

3 Tablespoons apricot preserve

2 Tablespoons chives, finely sliced

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Directions

Preheat BBQ to 350 F.

Grill sausages per package instructions.

Trim about a ¼ inch off the top of each of the pieces of the baguette. Then make a cut ¾ of the way threw the bread to accommodate the sausages.

Spread the Dijon evenly amongst the “buns”. Then add a slice of brie to each bun, then add a sausage. Top with apricot preserve and finish with chives.

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Hickory Poutine Dog

poutine dog

Hickory Poutine Dog

Hickory Poutine Dog

Our smoked and seasoned cheddar wieners were seemingly made for this, bringing savoury seasonings and cheddar morsels to a favourite Canadian snack. Piled high with cheese curds, gravy and crispy hickory snacks, this will be a Canadian flavour experience you can’t get enough of.

Servings

8

Preparation

5 Mins

Cook Time

5 Mins

Level

Ingredients

8 Schneiders Cheddar Wieners

8 Brioche, top cut, hot dog buns

1 cup cheese curds, roughly chopped

⅓cup poutine gravy

½ cup hickory-flavoured potato sticks

1 T chives, thinly sliced

2 T unsalted butter

schneider's original cheddar

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Directions

Preheat grill to 400 F

In a small saucepan on medium heat, add the gravy and bring to a boil.

Grill wieners per package instructions.

Brush buns with melted butter and grill until warm.

To assemble:

Place the wieners in buns. Add cheese curds followed by gravy and finish with hickory-flavoured potato sticks and chives.

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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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