Meal Type: Dinner

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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Cozy Sausage Ale Stew

Cozy Sausage Ale Stew

Cozy Sausage Ale Stew

Cozy Sausage Ale Stew

Think classic beef stew with a twist: beef is swapped for our Original Smokies, the golden gravy is lighter from the addition of chicken stock, and we add some unusual and flavourful veggies in this comforting dish.

Servings

4

Preparation

15 Mins

Cook Time

60 Mins

Level

Ingredients

1 tbsp olive oil

4 Schneiders® Original Smokies, sliced

2 small onions, sliced

1 small celery root, peeled and cut into chunks

⅓ cup all-purpose flour

2 cloves garlic, finely chopped

½ tsp freshly ground black pepper

¼ tsp ground caraway seeds

Pinch salt

1 cup ale or other dark beer

2 parsnips, peeled and cubed

225 g oyster mushrooms, torn into pieces

3 cups sodium-reduced chicken stock

1½ tbsp cider vinegar

½ bunch Swiss chard, roughly chopped

1 tbsp chopped parsley

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Directions

Heat olive oil in large Dutch oven over medium-high heat. Cook sausage until lightly browned, about 4 minutes. Add onions, cook until golden-brown and softened, about 5 minutes. Add celery root, flour, garlic, pepper, caraway and salt. Cook, stirring, until fragrant, about 30 seconds. Stir in ale, scraping up any brown bits. Cook until reduced by half, about 3 minutes.

Add parsnips, oyster mushrooms, and the stock; bring to boil. Partially cover; reduce the heat to low. Gently simmer for 40 minutes.

Stir in vinegar, Swiss chard and parsley. Remove from heat and let stand until greens are tender and wilted, about 3 minutes.

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Dinner Sausage and Onion Potato Rosti Bake

Dinner Sausage and Onion Potato Rosti Bake

Dinner Sausage and Onion Potato Rosti Bake

Dinner Sausage and Onion Potato Rosti Bake

Crispy potatoes and onions make the perfect bed for savoury sausages in this comfort food bake that works equally well at a holiday potluck brunch or dinner.

Servings

5

Preparation

15 Mins

Cook Time

43 Mins

Level

Ingredients

¼ cup butter, melted

1 large onion, finely chopped

4 large baking potatoes, peeled

½ tsp each salt and pepper

1 pkg (375 g) Schneiders® Oktoberfest Dinner Sausage

2 tbsp chopped fresh chives

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Directions

Heat 1 tbsp of the butter in a frying pan over medium heat. Add the onions and cook for 6 to 8 minutes, stirring occasionally, until soft but not browned. Set aside.

Meanwhile, preheat the oven to 375°F. Grate potatoes into bowl of water; drain well. In batches, using kitchen towel, squeeze out as much moisture from potatoes as possible. Add potatoes to clean bowl. Add onions, remaining melted butter, salt and pepper; mix well.

Grease 11 x 7 (2 L) casserole dish with cooking spray. Spoon potato mixture into pan. Bake for 20 minutes. Nestle sausages into potato mixture. Bake, turning sausages halfway through, until rosti and sausages are browned, about 40 minutes.

Garnish with chives.

Tips: Serve with sour cream.

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Gnocchi with Sausage, Squash, and Brown Butter Sauce

Gnocchi with Sausage, Squash, and Brown Butter Sauce

Gnocchi with Sausage, Squash, and Brown Butter Sauce

Brown butter adds a layer of decadence to this incredible dish that features our juicy, smoked sausages. Mildly seasoned, but wonderfully rich, it’s an ideal side dish for a feast, or serve it as a simple and satisfying main course.

Servings

4

Preparation

10 Mins

Cook Time

25 Mins

Level

Ingredients

3 Schneiders Classic Recipe Sausages, halved and sliced on a bias

2 cups Gnocchi, store bought or handmade, precooked if required

8 oz butternut squash, cut into 1” pieces

2T olive oil

½ t salt

1T plus 4T unsalted butter, divided 1T sage, roughly chopped

2T lemon juice

2T Italian parsley, roughly chopped

2 small cloves garlic, finely chopped

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Directions

Preheat oven to 375F.

In a medium bowl, toss the squash, 1T of olive oil, and a pinch of salt. Roast squash on a baking sheet lined with parchment until tender, approx. 20 minutes. Reserve.

In a large heavy bottomed skillet on medium heat, add the sausage and cook, stirring frequently, until lightly caramelized. Reserve on a plate lined with paper towel.

Add 1T butter and 1T olive oil to the pan with the gnocchi. Fry the gnocchi until golden. Return the sausage back to the pan along with the squash and toss to combine everything.

In a small frying pan, add 4T of butter and cook on medium heat until the butter starts to froth. Add the sage and continue to cook, swirling the pan until the milk solids turn light brown. Take off the heat, add the lemon juice and season with salt. Finish the sauce with parsley.

Arrange the gnocchi on a large platter and spoon brown butter sauce over top.

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Grilled Smoked Sausages with Butternut Squash Relish

Grilled Smoked Sausages with Butternut Squash Relish

Grilled Smoked Sausages with Butternut Squash Relish

Grilled Smoked Sausages with Butternut Squash Relish

Breathe in the aroma of our succulent smoked sausages, barbecued to perfection. Taste the tangy, zesty relish, bursting with flavour. And savour the textures of crisp sausage casing and tender squash. Experiences like this are why we grill all year round.

Servings

5

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

1 pkg Schneiders® Original Smoked Sausages

5 brioche or other soft sausage buns

1 cup butternut squash, cut into ¼” dice

1 Tablespoon unsalted butter1 shallot, diced

1 clove of garlic, finely chopped1 teaspoon yellow mustard seed

1 cup water, divided

2 Tablespoons apple cider vinegar

½ teaspoon cornstarch

⅛teaspoon chili flakes (optional)

1 Tablespoon sugar

2 Tablespoons cornichon, halved, thinly sliced

1 Tablespoon dill, finely chopped

Salt and pepper

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Directions

Preheat grill to 350 F.

In a medium pot on low heat add butter and shallots and cook until soft, 3 to 4 minutes. Stir in garlic, mustard seed and chilies if using. Cook for 30 seconds until fragrant.

Stir in squash. Add half the water, vinegar, sugar and cornstarch. Cook on low heat with a lid on for 10 minutes or so. Add the other half of the water, salt and pepper to taste and continue to cook until the squash is tender, another 10 to 15 minutes.

Cool on a plate in the fridge. Once cool, transfer to a small bowl and finish with cornichon and dill.

Grill sausages per package instructions and top with the relish.

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Ham Steak with Sheet Pan Vegetables

Ham Steak with Sheet Pan Vegetables

Ham Steak with Sheet Pan Vegetables

Ham Steak with Sheet Pan Vegetables

Our famous Applewood Smoked Ham Steaks are the delicious cornerstone of this recipe that celebrates the best of Canadian produce. Oven roasting the vegetables enhances their incredible flavours, and it’s all tied together with a vinaigrette so good, you’ll want extra for a salad.

Servings

2

Preparation

15 Mins

Cook Time

35 Mins

Level

Ingredients

2 Schneiders 175 g Original Ham Steaks

1 lb heirloom carrots, peeled, roll cut

½ lb small fingerling potatoes, halved

10 spears green asparagus (thick spears),

trimmed and cut in half on the bias

3 Tablespoons olive oil

1 clove garlic, finely chopped

1 Tablespoon fresh thyme, roughly chopped

Salt and pepper

1 Tablespoon vegetable oil

Pancetta and Pine Nut Vinaigrette:

¼ cup Pancetta, cup into ¼” dice

3 scallions, finely sliced

1 clove garlic, finely chopped

1 Tablespoon pine nuts, toasted, roughly

chopped

2 Tablespoons red wine vinegar

3 Tablespoons olive oil

¼ teaspoons chili flakes

2 Tablespoons Italian parsley, roughly

chopped

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Directions

Preheat oven to 375 F

Line a baking sheet with parchment paper.

In a large bowl, add carrots, fingerling potatoes, 2 Tablespoons of oil, garlic, thyme and season with salt and pepper. Toss so that everything is coated evenly and then dump onto the baking sheet in a single layer.

Roast the carrots and potatoes for 25 minutes, stirring once at the 15-minute mark. Add the asparagus to the bowl and add 1 Tablespoon of oil to it and toss.

Add the asparagus to carrots and potatoes and cook for another 10 to 12 minutes until the asparagus is tender but still has a bit of crunch.

Prepare the vinaigrette

In a small pot, add the olive oil and pancetta and cook on low heat until the pancetta is lightly golden.

Add green onion and garlic and cook for another minute or so until onions are soft and garlic is fragrant.

Add vinegar, chili flakes, parsley and pine nuts and stir to combine. Season with salt and pepper.

In a heavy-bottomed frying pan on medium heat, add 1 Tablespoon of vegetable oil. Carefully add steaks and cook for 1 to 2 minutes until lightly golden. Flip and do the same on the other side.

On a large platter, lay your ham steaks to one side and arrange the roasted vegetables along one side. Generously spoon the warm vinaigrette over both the vegetables and ham steaks.

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Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Quesadillas with savoury turkey, black beans, roasted red peppers and plenty of cheese are only improved by making them extra-crispy in the air fryer! The creamy avocado dipper takes them up to the next level.

Servings

2

Preparation

5 Mins

Cook Time

7 Mins

Level

Ingredients

2 small flour tortillas (6-inch)

½ cup drained and rinsed canned black beans

¼ cup chopped tomatoes

2 tbsp thinly sliced green onions

½ tsp chili powder

80 g sliced Schneiders Oven Roasted Turkey Breast

¼ cup each shredded mozzarella and Cheddar cheese

Avocado Crema:

¼ ripe avocado

2 tbsp plain Greek yogurt

1 tbsp lime juice

Pinch salt

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Directions

Spritz tortillas with cooking spray; place oiled side down on work surface.

In bowl, mash beans coarsely with fork; stir in tomatoes, onions, and chili powder.

Divide mozzarella cheese over one half of each tortilla. Top equally with bean mixture, turkey and cheddar cheese. Fold unfilled half of tortilla over top; press together firmly. Place folded quesadillas in basket of air-fryer next to each other, but leaving a slight gap, in circle formation.

Air-fry at 350°F for 4 minutes. Flip; cook until crisp and cheese is melted, 3 to 4 minutes. Cut in wedges.

>strong>Avocado Crema: Meanwhile, in bowl, mash avocado with fork until smooth. Stir in yogurt, lime juice and salt. Serve with quesadillas.

Tip: If you like it spicy, use drained hot salsa in place of the tomatoes, or add some minced jalapenos.

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All Beef Hot Dogs with Honey and Dill Sauce

All Beef Hot Dogs with Honey and Dill Sauce

All Beef Hot Dogs with Honey and Dill Sauce

All Beef Hot Dogs with Honey and Dill Sauce

The taste of our perfectly seasoned All Beef Juicy Jumbos shines through this sweet-yet-tangy sauce. It’s a delicious condiment upgrade for an already upgraded hot dog.

Servings

6

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

6 Schneiders All Beef Juicy Jumbos

6 hot dog buns

6 small dill pickles, thinly sliced

½ cup mayonnaise

2 T honey

1 T lemon juice

1 T Dijon mustard

1 T fresh dill, roughly chopped

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Directions

Preheat grill to 400 F.

In a small bowl, whisk together mayo, honey, lemon juice, mustard, and dill.

Grill hot dogs per package instructions.

To assemble

Place hot dogs in the buns. Line one side of hot dog with thinly sliced pickle and top with a generous amount of sauce.

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Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

Bacon-Cheddar Soup with Dumplings

A creamy soup, packed with smoky bacon, sharp cheddar, broccoli, and mushrooms can only be improved by adding one thing: homemade pillowy dumplings. They’re surprisingly easy to make and a guaranteed crowd-pleaser!

Servings

6

Preparation

15 Mins

Cook Time

45 Mins

Level

Ingredients

6 slices Schneiders® Thick Cut Bacon, sliced into ½-inch strips

3 carrots, diced

1 large onion, diced

4 stalks celery, diced

3 cloves garlic, minced

¼ tsp salt

¼ tsp black pepper

¼ cup all-purpose flour

1 tsp picked thyme leaves

1 (354 mL) can evaporated milk

1 L reduced-sodium chicken broth

2 cups frozen broccoli florets

1/2 cup shredded Cheddar cheese

Dumplings:

1-1/2 cups all-purpose flour

4 tsp baking powder

1 tsp garlic salt

1 tsp granulated sugar

¼ tsp picked thyme leaves

1/8 tsp black pepper

¾ cup milk

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Directions

Heat large soup pot over medium

heat; cook bacon, stirring, until

rendered and crisp, about 6 minutes.

With slotted spoon, remove bacon to

paper towel-lined plate and reserve.

Spoon out 2 tbsp of the fat and

reserve. Add carrots, onion, celery,

garlic, salt and pepper to pan; sauté

until tender, about 5 minutes.

Add flour and thyme; cook, stirring, for

1 minute. While stirring constantly,

gradually add evaporated milk and

then stock; bring to boil. Reduce heat

to simmer.

Dumplings: Meanwhile, mix flour,

baking powder, garlic salt, sugar,

thyme, and black pepper in medium

bowl. With fork, stir in milk and

reserved bacon fat until just

combined.

Using cookie scoop or tablespoon,

drop dough by rounded 1

tablespoonfuls into simmering soup.

Cover the pot partially with lid;

simmer on low until dumplings are

firm and no longer doughy inside, 15

to 18 minutes.

Add broccoli and cheddar and cook,

stirring gently, until heated through

and cheese is melted, about 3

minutes. Sprinkle with reserved bacon.

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