Meal Type: Lunch

Glazed Spicy Smokie and Pepper Skillet

smokey skillet

Glazed Spicy Smokie and Pepper Skillet

Glazed Spicy Smokie and Pepper Skillet

Glazed Spicy Smokie and Pepper Skillet is a sizzling, fajita-inspired dish that brings together juicy Schneiders Farmer’s Sausage Smokies with sweet bell peppers and onions, in a mouthwatering glaze of smoky chipotle and honey. Each bite is packed with savory, smoky heat and a hint of sweetness, making it perfect for serving in warm tortillas or over a hearty rice bowl with all your favorite fajita toppings. This easy skillet meal is a crowd-pleaser that delivers bold flavor and comfort in every forkful. Perfect for busy weeknight dinners, potlucks, or a quick family get-together.

Servings

4

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

4 Schneiders Farmer’s Sausage Smokies, sliced into rounds

1 tbsp oil

1 red pepper, sliced

1 yellow pepper, sliced

1 onion, sliced

1 chipotle pepper in adobo sauce, finely chopped

½ tsp smoked paprika

2 cloves garlic, minced

2 tsp honey

2 tbsp chopped fresh cilantro

Farmers Sausage Smokies

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Directions

Heat a large heavy-bottomed skillet over medium-high heat. Add oil, then peppers and onions. Cook, stirring often, until softened, about 3 minutes.

Add sausage. Cook, stirring often, until light golden, 2 to 4 minutes.

Add chipotle pepper, paprika, garlic and honey. Cook, stirring, until veggies and sausage are coated and garlic is fragrant, about 1 minute.

Sprinkle with cilantro.


Tips: We love avocado, sour cream, shredded cheese and salsa as toppers for this delicious fajita-inspired topper.

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Loaded Cheddar Hot Dogs on Sourdough Buns

sourdough hot dogs

Loaded Cheddar Hot Dogs on Sourdough Buns

Loaded Cheddar Hot Dogs on Sourdough Buns

Homemade sourdough hot dog buns are a great way to put your sourdough discard to use —the part you remove from your starter in order to make room to feed it with extra flour and water—and bring extra flavour to Schneiders Loaded Cheddar Juicy Jumbos. Topped with sharp cheddar, jalapeños, and crispy onions, these loaded hot dogs are a summer staple with a kick. And the artisan hot dog rolls, make even a casual meal feel special. If you don’t have a starter, bakery-fresh buns are a perfect substitute.

Servings

8

Preparation

20 Mins

Cook Time

3 Hrs

Level

Ingredients

Buns:

1 cup milk, gently warmed (100°F)

3 tbsp granulated sugar

2/3 cup sourdough starter discard

  1. tsp dry instant yeast

3 cups all-purpose flour, approximately

1-1/2 tsp salt

¼ cup unsalted butter, softened

1 egg, lightly beaten with 2 tsp water

8 Juicy Jumbos Loaded Cheddar Hot Dogs

½ cup yellow or Dijon mustard

½ cup finely shredded Cheddar cheese

½ cup crispy fried onions

1 jalapeno pepper, very thinly sliced

Loaded Cheddar Juicy Jumbos

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Directions

Buns:
In a bowl, stir together warm milk and sugar until dissolved. Add sourdough starter and yeast and stir to combine. Add in enough flour and knead until a soft, shaggy dough forms. Gradually knead in softened butter, then salt, adding more flour, if necessary, to make a smooth dough.

Knead the dough until completely smooth and elastic dough forms, about 5 minutes.

Transfer dough to a lightly greased large bowl. Cover with a damp towel. Let rise in a warm, draft-free place until nearly doubled in bulk (1 to 2 hours).

Meanwhile, line a large baking sheet with parchment paper.

When the dough is risen, gently punch down, then divide into 8 equal balls (about 100 g each) and place them on the parchment paper-lined pan. Cover loosely with the damp towel. Let rest for 30 minutes. Pinch, roll and shape each ball of dough into a log, about 7-inches long.

Arrange dough logs on prepared baking sheet, leaving a ½-inch (1 cm) gap between each bun. (The buns will touch once they rise.) Cover loosely with the damp towel. Let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.

Meanwhile, preheat the oven to 400°F (200°C). Brush the egg mixture over the tops of the buns.

Bake for 20 to 25 minutes or until golden, rotating pan halfway through baking time.

Let cool on pan on a rack to desired temperature. Pull buns apart and slice a slit into the top of each bun to create opening for hot dogs.

Prepare hot dogs as directed on package. Sandwich hot dogs in buns. Top with mustard, cheese, onions and jalapenos.

You can top these hot dogs with whatever you like! Ketchup, bbq sauce, mayo, pickles, hot banana peppers or diced onions.

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Korean-Style Bacon Cheddar Sausage Tacos

Korean-Style Tacos

Korean-Style Bacon Cheddar Sausage Tacos

Korean-Style Bacon Cheddar Sausage Tacos

These Korean-Style Bacon Cheddar Sausage Tacos are a flavourful twist on a classic and perfect for an easy weeknight dinner. Made with Schneiders Bacon Cheddar Smoked Sausages, each taco is filled with juicy sausage tossed in garlicky gochujang and toasted sesame, then topped with a cool, crunchy slaw and a sweet sesame crema. Finished with fresh green onions, these Asian-inspired tacos deliver a delicious fusion of smoky, spicy, and creamy flavours in every bite.

Servings

4

Preparation

35 Mins

Cook Time

25 Mins

Level

Ingredients

Slaw:

3 cups thinly shredded red cabbage

½ cup julienne carrots

2 green onions, sliced (green and white parts separated)

2 tbsp lime juice or rice vinegar

1 tbsp sesame oil

½ tsp chili crisp

1 tsp toasted sesame seeds

Tacos:

1 tbsp sesame oil

1 onion, chopped

5 Schneiders Cheddar Bacon Smoked Sausages, sliced into rounds

4 cloves garlic, minced

1 tbsp gochujang paste

1/4 cup of water

1 tbsp unseasoned rice vinegar

12 small flour or corn tortillas, warmed

Sweet Sesame Crema:

¼ cup sour cream

¼ cup mayonnaise

1 tsp sesame oil

1 tsp honey

bacon cheddar

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Directions

Slaw:
In a medium bowl, combine the cabbage, carrots, white parts of the green onions, lime juice, sesame oil, and chili crisp. Sprinkle sesame seeds over the top. Set aside.


Tacos:
Heat a large non-stick pan over medium-high heat. Add oil, then the onions. Cook, stirring occasionally, until tender.
Reduce heat to medium. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 5 minutes.
Add the garlic and gochujang paste. Cook, stirring, until fragrant, about 1 minute. Add the water and vinegar and bring to a simmer. Cook until the sausage is coated, about 2 minutes.


Sweet Sesame Crema:
Meanwhile, in a small bowl, combine the sour cream, mayonnaise, sesame oil, and honey.
Assemble:
Divide the tortillas between plates. Top evenly with the filling and slaw. Drizzle with the crema.
Garnish the tacos with the green parts of the green onions.

Want to make it a little tangier? Serve with lime wedges! Sprinkle the crema with sesame seeds, if you’d like.

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Loaded Cheddar Juicy Jumbos

Loaded Cheddar Juicy Jumbos
Loaded Cheddar Juicy Jumbos

Juicy Jumbos®

Loaded Cheddar Wieners

Cheese lover? Meet your match. Our Loaded Cheddar Juicy Jumbos bring next-level flavour to the grill with real cheddar, smoky spices, and a coarser grind of pork to lock in the juicy goodness.

Nutritional Information

Ingredients


Pork; Water; Chicken; Cheddar cheese; Sugars (corn syrup solids; brown sugar; sugar); Salt; Potassium lactate; Sodium phosphate; Spice; Sodium diacetate; Sodium ascorbate; Spice extract; Sodium nitrite; Smoke. Contains: Milk.

Please refer to the package for the most accurate and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per 1 wiener (63 g)
pour 1 saucisse fumée (63 g)
Calories 180 % Daily Value*
% valeur quotidienne*
Fat / Lipides 15 g 20%
Saturated / saturés 6 g 31%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 3 g
Fiber / Fibres 0 g 0%
Sugars / Sucres 1 g 1%
Protein / Protéines 9 g
Cholesterol / Cholestérol 50 mg
Sodium / Sodium 570 mg 25%
Potassium 400 mg 12%
Calcium 75 mg 6%
Iron / Fer 0.75 mg 4%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Juicy Jumbos Loaded Three Cheese Jalapeño

Juicy Jumbos®

Loaded Three Cheese Jalapeño Wieners

Learn More

Loaded Three Cheese Jalapeño Juicy Jumbos

Juicy Jumbos Loaded Three Cheese Jalapeño
Juicy Jumbos Loaded Three Cheese Jalapeño

Juicy Jumbos®

Loaded Three Cheese Jalapeño Wieners

In these juicy wieners, the coarsely ground pork takes a back seat to the spice blend: habanero, chili, black & white pepper and pimento. They’ve got a flavourful kick, without being overpowering.

Nutritional Information

Ingredients


Pork; Water; Chicken; Cheddar cheese; Swiss cheese; Pizza mozzarella cheese; Salt; Potassium lactate; Sugars (brown sugar; dextrose; sugar); Dried jalapeno pepper; Sodium phosphate; Jalapeno pepper powder; Dried bell peppers; Garlic powder; Sodium erythorbate; Spice; Sodium diacetate; Sodium nitrite; Smoke. Contains: Milk.

Please refer to the package for the most accurate and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per 1 wiener (63 g)
pour 1 saucisse fumée (63 g)
Calories 180 % Daily Value*
% valeur quotidienne*
Fat / Lipides 15 g 20%
Saturated / saturés 5 g 26%
+ Trans / trans 0.1 g
Carbohydrate / Glucides 2 g
Fiber / Fibres 0 g 0%
Sugars / Sucres 1 g 1%
Protein / Protéines 9 g
Cholesterol / Cholestérol 50 mg
Sodium / Sodium 550 mg 24%
Potassium 400 mg 12%
Calcium 50 mg 4%
Iron / Fer 0.75 mg 4%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

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Bacon Crumble Bowties Al Limone

Bacon Crumble Bowties Al Limone

Bacon Crumble Bowties Al Limone

Bacon Crumble Bowties Al Limone

Enjoy this fresh take on classic Italian! Our premium Bacon Crumble is the ultimate secret weapon, creating a rich, savory base for the sauce, perfectly balanced by the zesty brightness of fresh lemon. Equal parts creamy and bright, it makes for meal that all ages are sure to love, especially when finished off with a generous grating of Parmesan. Made with less than 10 ingredients, it’s simple enough for a weeknight, but its touch of indulgence makes it perfect for hosting as well.

Servings

4

Preparation

10 Mins

Cook Time

40 Mins

Level

Ingredients

375 g bowtie pasta

1 lemon

1 cup Schneiders Bacon Crumbles

¼ cup whipping cream (35%)

¼ cup softened unsalted butter

1 cup freshly grated Parmiggiano-Reggiano cheese

¼ tsp pepper

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Directions

In large pot of boiling, salted water, cook pasta according to package instructions until al dente. Reserve ¾ cup of the pasta water, then drain.

Meanwhile, finely grate remaining lemon zest into small bowl. Squeeze enough of the lemon juice to yield 2 tbsp and add to bowl.

Return pot to heat over medium-high. Add bacon to pan. Cook, stirring for 30 seconds until heated and sizzling. Add drained pasta, cream and lemon juice mixture. Add butter and cheese. Stir and toss pasta constantly, until butter and cheese is melted, loosening sauce with enough of the pasta water to coat pasta generously.

Season with pepper.

Tip: This rich meal is special enough for a date night or party, but easy enough for a weeknight.

Garnish with paper thin slices of lemon zest and chopped fresh parsley, if desired.

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Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

Chicken Schnitzel-Topped Roasted Sweet Potato and Beet Salad

This hearty, warming salad bowl features our signature breaded Chicken Schnitzel, adding a protein-packed crunch to every bite Roasted winter vegetables like sweet potatoes and beets bring vibrant flavor and nutrients, making it a satisfying way to enjoy your veggies even on chilly days. Topped with a homemade sweet and savoury apple-mustard dressing, you can enjoy it for dinner, or meal prep it for lunch the next day. Ready in 45 minutes, using pre-cooked beets allows you to speed up your prep time!

Servings

4

Preparation

20 Mins

Cook Time

25 Mins

Level

Ingredients

2 medium sweet potatoes, peeled and cut into ½-inch pieces

3 pre-cooked, peeled beets, cut into ½-inch pieces

1 tbsp olive oil

½ tsp garlic powder

¼ tsp each salt and pepper

4 Schneiders Chicken Schnitzel Cutlets

2 heads Boston lettuce, roughly torn

1 tbsp thinly sliced chives

Dressing:

1 small apple, peeled and grated

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 clove garlic, minced or pressed

2 tsp minced fresh thyme

2 tbsp olive oil

¼ tsp each salt and pepper

Chicken Schnitzel

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Directions

Preheat oven to 425°F.

To a large parchment paper-lined baking sheet, add sweet potatoes and beets. Drizzle with oil, then season with salt and pepper. Toss to coat.

Roast in bottom of oven, stirring twice, until tender and golden, about 30 min.

Meanwhile, bake schnitzel in top of oven, according to package instructions.

Dressing:

In a large bowl, combine apple, vinegar, mustard, garlic, thyme, oil, salt and pepper.

When veggies are done roasting, add to bowl with dressing. Toss to coat.

Slice schnitzel, if desired. Divide lettuce between plates. Top with roasted veggie mixture, then schnitzel. Sprinkle with chives.

Tip: Try our Pork Schnitzel and swap in your other favourite veggies and dressing!

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Sausage Mie Goreng

Sausage Mie Goreng

Sausage Mie Goreng

Sausage Mie Goreng

Our Honey Garlic Smokies add a smoky-sweet kick to this vibrant soy noodle dish, loaded with succulent shrimp and a medley of fresh, colorful veggies. The result is a family friendly weeknight meal that’s perfect when you need some comfort after a cold day out. Well balanced with veggies, protein, and carbs, top it with a runny fried egg instead of the classic egg ribbons, for an even quicker meal that’s ready in half an hour.

Servings

4

Preparation

10 Mins

Cook Time

10 Mins

Level

Ingredients

400 g instant dry chow-mein style noodles

2 tbsp canola oil

4 Schneiders Honey Garlic Smokies, sliced

1 onion, sliced

3 cups coleslaw mix

250 g raw jumbo shrimp, thawed peeled and deveined, patted dry

4 cloves garlic, minced

4 eggs

¼ cup kecap manis (dark sweet soy sauce)

¼ cup oyster sauce

2 tbsp soy sauce

2 tbsp ketchup

2 tsp sesame oil

1 green onion, thinly sliced

Garlic Smokies

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Directions

In a large pot of boiling water, cook noodles according to package instructions. Drain and rinse under warm water and return to pot, off the heat.

Meanwhile, heat a large nonstick skillet over medium-high. Add 1 tbsp of the canola oil, then sausage and onions. Stir-fry until golden, 6-7 min.

Add cabbage, shrimp and garlic to pan. Cook, stirring, until fragrant and cabbage is slightly softened, about 3 minutes.

While sausage and veggies are cooking, heat a separate nonstick skillet over medium heat. Add remaining canola oil. Carefully crack eggs into pan. Cook just until whites are set, but yolks are still runny, or until desired doneness, 3-4 minutes. Remove from heat and set aside.

To the sausage and veggies, add kecap manis, oyster sauce, soy sauce, ketchup, sesame oil and 2 tbsp water, then toss until shrimp is pink and opaque, about 2 minutes.

Add sausage mixture to noodles in pot, then toss to coat.

Divide mixture between bowls or plates. Top each serving with a fried egg. Sprinkle with green onions.

Tips (not mandatory): You can find kecap manis in Asian supermarkets and specialty stores. If you can’t find it, you can add equal parts extra ketchup and soy sauce.

Top noodles with hot chili paste, such as sambal oelek, to taste.

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Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Open-Faced Fig, Goat Cheese and Arugula Ham Toasties

Rich and juicy, our Smoked Black Forest Ham is the star in this upscale twist on grilled cheese. Sweet, sliced figs add a delicate balance, while creamy layers of herbed cream cheese and goat cheese provide a tangy, luxurious contrast. Ready in less than 15 minutes, it makes a perfect light breakfast or lunch and is great as an appetizer if you’re hosting a crowds. Topped with toasted hazelnuts, it’s simple to make, despite a gorgeous presentation.

Servings

2

Preparation

5 Mins

Cook Time

10 Mins

Level

Ingredients

1/3 cup herbed garlic cream cheese, softened

¼ cup crumbled soft goat cheese

2 tbsp mayonnaise

1 tbsp thinly sliced chives

1 cup lightly packed arugula leaves

12 slices Schneiders Black Forest Ham

4 fresh figs, sliced

4 slices sourdough or other artisanal bread, toasted

3 tbsp chopped toasted hazelnuts

Freshly cracked black pepper

Schneiders Black Forest Ham

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Directions

In small bowl, using fork, mash together cream cheese, goat cheese, mayo and chives until smooth.

Smear cheese mixture evenly over toast slices. Top with arugula, ham and figs. Sprinkle with halzenuts and pepper, to taste.

Tips (not mandatory): You can swap in almonds or walnuts for the hazelnuts!

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Hot Honey Crispy Chicken Po’ Boys 

Hot Honey Crispy Chicken Po’ Boys 

Hot Honey Crispy Chicken Po’ Boys 

The signature seasoning blend in Schneiders Spicy Crispy Chicken Strips makes these crunchy po' boy sandwiches effortlessly delicious. Drizzled in a homemade hot honey dressing, they’re perfect for sharing when you’re hosting a crowd, and are sure to hit the spot if you’re looking for a new household favourite. This twist on a Louisiana classic is simple to prepare in just half an hour and are easy to adjust the spice level to suit your preferences. They are topped with a homemade creamy slaw and are the perfect handheld to enjoy as a summer lunch or dinner on the patio.

Servings

8

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

8 pieces Schneiders Cajun Chicken Tenders

1/3 cup mayonnaise

2 tbsp lemon juice

3 cups coleslaw mix

1 green onion, sliced, divided

3 tbsp honey

4 tsp mild hot sauce

8 brioche hot dog buns, warmed

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Directions

Cook Chicken Tenders according to package instructions. Cut in half, lengthwise.

Meanwhile, in medium bowl, whisk together mayo and lemon juice. Add coleslaw mix and all but 1 tbsp of the green onion; toss to coat. Set aside.

In small skillet, heat honey and hot sauce over medium heat, stirring, until warmed and combined.

Spoon slaw into buns. Top with chicken tender pieces and drizzle with honey mixture. Sprinkle with remaining onions.

Tips (not mandatory): If anyone in your crowd prefers less heat, simply swap the Cajun Tenders with our Original Chicken Tenders for a milder flavour.

For a flavour change, swap the lemon juice for lime juice and add 2 tbsp chopped fresh cilantro to the slaw.

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