Meal Type: Dinner

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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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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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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Japanese-Style Sausage Curry

Japanese-Style Sausage Curry

Japanese-Style Sausage Curry

Japanese-Style Sausage Curry

This curry combines a saucy Japanese Kare (curry) with garlicky kolbassa sausage. Carrots, potatoes, golden sausage and a thick curry gravy will make this an instant comfort food in your home.

Servings

4

Preparation

15 Mins

Cook Time

35 Mins

Level

Ingredients

¼ cup butter

⅓ cup all-purpose flour

3 tbsp curry powder

¼ tsp Chinese five-spice powder

1 tbsp canola or vegetable oil

1 Schneiders® Kolbassa (300 g), cut into ½-inch pieces

1 onion, diced

4 cloves garlic, minced

1 tbsp minced fresh ginger

3 carrots, peeled and diced

2 stalks celery, diced

1 ½ lbs (about 4) yellow-fleshed potatoes, peeled and cut into ½-inch cubes

2 tbsp ketchup

1 tbsp honey

1 tbsp soy sauce

1 tbsp Worcestershire sauce

1 pkg (900 mL) sodium-reduced beef broth

1 tbsp rice vinegar

2 tbsp green onion, sliced

1 tbsp sesame seed, toasted

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Directions

In small saucepan, melt butter over medium heat. Add flour, curry powder and five spice powder; cook and stir until light golden, about 2 minutes. Remove from heat and set aside.

Heat canola oil in Dutch oven over medium heat; brown kielbasa on all sides. Remove to plate.

Add onion to pan and cook until tender, about 3 minutes. Add the garlic and ginger; cook, stirring until fragrant, about 1 minute. Return kielbasa and any accumulated juices to pan; add carrots, celery, potatoes, ketchup, honey, soy sauce, Worcestershire sauce and curry roux. Stir well. Gradually stir in broth; bring to boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Stir in vinegar; simmer for 5 minutes.

Top with green onions and sesame seeds.

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Lemon and Rosemary Glazed Ham

lemon and rosemary glazed ham

Lemon and Rosemary Glazed Ham

Lemon and Rosemary Glazed Ham

We take a lot of time making sure our succulent smoked hams are incredibly delicious. It will only take you a few minutes to turn one into a gorgeous main dish for a celebratory dinner full of spring-fresh flavours — even if you’re just celebrating the end of the week.

Servings

4

Preparation

5 Mins

Cook Time

40 Mins

Level

Ingredients

1 700g Schneiders Original Applewood Smoked Ham

1.5 Tablespoons grainy Dijon mustard

1 Tablespoon honey1 small clove garlic, finely grated

2 teaspoons rosemary, finely chopped

2 Tablespoons lemon juice

Zest on 1 lemon

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Directions

Preheat oven to 350 F

With a sharp knife, lightly score the ham about 1/8 inch deep.

In a small bowl, add mustard, honey, garlic, rosemary, lemon juice, and zest and mix to combine.

Brush half of the glaze on the ham. Place the ham in a baking dish with a ¼-inch of water in the bottom. Cover with tin foil and bake for 20 minutes.

Increase oven temperature to 375 F. Remove the tin foil, brush the ham again with the remaining glaze and bake for another 25 to 30 minutes until warmed through.

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Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

These open-faced sandwiches use a simple sheet pan method to create delicious chicken parmesan sandwiches you’ve ever tried. Roasted broccoli that cooks right alongside is the perfect side dish.

Servings

4

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

4 Schneiders Crunchy & Tender Original Chicken Burgers

2 broccoli crowns, separated into large florets

¼ cup pesto

½ tsp crushed red pepper flakes

¼ cup freshly grated Parmesan cheese

4 slices Mozzarella cheese

½ cup pizza sauce

2 ciabatta rolls, split

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Directions

Line large rimmed baking sheet with parchment paper. Arrange chicken burgers on one side of pan. Bake according to package directions.

Meanwhile, in bowl, toss together broccoli, pesto and red pepper flakes until coated. When chicken has 15 minutes left to cook, scrape broccoli mixture onto other side of pan and bake alongside chicken, tossing once after 8 minutes, until chicken is cooked through and broccoli is tender-crisp and lightly browned. Remove broccoli to platter and keep warm.

Top chicken burgers with cheese; spoon sauce over top. Place buns, cut side up on empty side of baking sheet.

Bake until cheese is melted. Transfer chicken patties to bun tops and serve with broccoli.

Tip: Top with chopped fresh basil or parsley, if desired.

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