Meal Type: Dinner

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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Sauerkraut & Sausage Strudel

Sauerkraut & Sausage Strudel

Sauerkraut & Sausage Strudel

Store-bought pastry jumpstarts this easy appetizer. Filled with sauerkraut and Oktoberfest sausage, this easy pastry is the ultimate party food.

Servings

16

Preparation

10 Mins

Cook Time

45 Mins

Level

Ingredients

4 Schneiders® Naturally Smoked Oktoberfest Sausages, chopped

2 eggs

1 diced onion

¼ cup bread crumbs

3 cups sauerkraut, drained and squeezed dry

2 tsp caraway seeds

1 tsp cumin seeds

1 pkg (450 g) frozen butter puff pastry (2 sheets), thawed

2 tbsp whipping cream

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Directions

Preheat oven to 400°F.

Heat large skillet over medium-high heat; sauté sausage until golden, about 3 minutes; transfer to paper towel-lined plate to drain. Let cool slightly. 

In a bowl lightly whisk egg and stir in sausage, onion, sauerkraut, bread crumb, caraway and cumin seeds.

Unroll one of the pastry sheets onto work surface. Spread half the sauerkraut mixture lengthwise along one end of sheet leaving 2-inch border. Roll up, lengthwise, pinching along seams to seal, moistening edges with water slightly, if necessary. Repeat with remaining pastry and filling. 

Place strudels seam-side down on parchment paper-lined rimmed baking sheet. Cut 3 vent holes across top and brush with cream. 

Bake for 40 minutes or until golden brown. Let cool for 15 minutes before cutting into slices using a serrated knife.

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Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Using a slow-cooker for this gorgeous glazed ham frees up your oven for some crispy, bacon-y potatoes to serve alongside.

Servings

4

Preparation

20 Mins

Cook Time

160 Mins

Level

Ingredients

1 cup port or marsala wine

¼ cup honey

2 tbsp butter, melted

1 shallot, minced

½ tsp ground cloves

2 cups jarred or thawed frozen pitted tart cherries, drained

½ cup dried cherries

1 700 g Schneiders® Original Applewood Smoked Ham

1 tbsp cornstarch

6 Yukon Gold potatoes (2 lb), peeled and halved

2 tbsp extra virgin olive oil

½ tsp each salt and pepper

4 slices Schneiders® Thick Cut Bacon

1 tbsp chopped fresh rosemary

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Directions

In slow cooker, combine port, ¼ cup water, honey, butter, shallot, cloves, tart cherries and dried cherries; 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. Bring a large pot of boiling salted water to boil. Cook potatoes, just until fork tender, but still slightly firm, about 15 minutes; drain.

In bowl, toss potatoes with olive oil, salt and pepper. Scrape onto parchment paper-lined large rimmed baking sheet. Roast, stirring once, for 30 minutes.

Sprinkle bacon and rosemary over potatoes, stirring well. Roast until potatoes are golden and bacon is crisp, 10 to 15 minutes.

Serve potatoes with ham, sliced and topped with cherry glaze.

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Slow-Cooker Orange-Hoisin 5-Spice Ham

Slow-Cooker Orange-Hoisin 5-Spice Ham

Slow-Cooker Orange-Hoisin 5-Spice Ham

Slow-Cooker Orange-Hoisin 5-Spice Ham

This set-and-forget ham is coated with an easy 5-ingredient glaze before you leave it to simmer away. Serve with Chinese broccoli and mashed potatoes for a comfort food meal the whole family will enjoy.

Servings

6

Preparation

5 Mins

Cook Time

185 Mins

Level

Ingredients

1 700 g Schneiders®‘s Original Applewood Smoked Ham

⅓ cup hoisin sauce

¼ cup honey

1 clove garlic, finely grated

2 tsp Chinese 5-spice powder

zest of 1 small orange

1 cup orange juice

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Directions

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

In a small bowl, combine hoisin, honey, garlic, 5-spice, and orange zest and mix to combine.

Pour orange juice into slow cooker and place in ham. Brush all over with half of the glaze. Cover with lid.

Cook ham on low heat for 3 hours or until internal temperature reaches 140°F when tested. Remove from slow cooker; brush with remaining glaze.

Let rest 10 minutes before slicing.

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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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