Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

Sweet and Savoury Sausage Orzo

Coins of sweet and garlic sausage, orzo pasta and some fresh Sicilian flavours make this weeknight dinner something completely out of the ordinary.

Servings

4

Preparation

20 Mins

Cook Time

20 Mins

Level

Ingredients

1-1/2 cups dry orzo pasta

Pinch saffron

2 tbsp extra-virgin olive oil

½ bulb fennel, sliced

4 Schneiders Honey Garlic Smokies, sliced into coins

¼ cup pine nuts

2 cloves garlic, minced

¼ tsp each salt and red pepper flakes

½ tsp orange zest

3 tbsp freshly squeezed orange juice

3 tbsp dried currants

1 tbsp chopped fresh dill

¼ cup freshly grated Pecorino Romano cheese

Directions

In large pot boiling, salted water, cook orzo and saffron until orzo is tender, but firm, about 7 minutes; drain and return to pot.

Meanwhile, heat oil in large, deep skillet over medium heat. Cook fennel, stirring, occasionally, until softened, about 5 minutes. Add sausage, pine nuts, garlic and red pepper flakes to pan. Cook, stirring occasionally, until pine nuts are lightly toasted and sausage is starting to brown, about 3 to 5 minutes.

Add sausage mixture to orzo. Add orange zest and juice, currants, dill and half of the cheese, tossing to coat. Sprinkle with remaining cheese.

Tips:

You can substitute the Romano cheese with Parmesan, if desired.

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Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

Summer Sausage and Farro Salad with Sweet Tomato Vinaigrette

This hearty, nutritious salad features cooked whole spelt grains, otherwise known as farro, green beans, cheese and flavourful summer sausage for a filling meal that you can make-ahead and pack to go.

Servings

4-6

Preparation

45 Mins

Cook Time

15 Mins

Level

Ingredients

2 cups sugar snap peas or green beans, trimmed and cut in thirds

1/3 cup bottled strained tomatoes (passata)

3 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

1 tbsp liquid honey

½ tsp dried oregano

½ tsp salt

¼ tsp pepper

3 cups cooked farro (whole spelt grains)

1 yellow bell pepper, chopped

1 pkg (150 g) Schneiders Dry Summer Sausage, chopped

½ cup diced or crumbled feta cheese

½ cup chopped Italian parsley

Directions

In saucepan of boiling, salted water, cook peas until tender-crisp and bright green, about 2 minutes. Drain and chill in ice water. Drain again, well.

In large bowl, whisk together tomatoes, vinegar, olive oil, honey, oregano, salt and pepper.

Add green beans and remaining ingredients, tossing to coat. Make-ahead: Cover and refrigerate for up to 2 days

Tips:

You can substitute any cooked whole grain for the farro. Try brown rice, barley, wheatberries or oat groats.

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Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Spanish Butter Beans with Bacon

Classic tapas butter beans get an upgrade with the irresistible smokiness of our double smoked bacon, made with the best quality pork belly. This perfect-for-entertaining dish works as a dip with crusty bread or crackers, but you’ll love it as a savoury side to serve with dinner just as much. Protein packed and made with pantry staples, it’s equal parts indulgent and satiating.

Servings

4

Preparation

5 Mins

Cook Time

15 Mins

Level

Ingredients

4 slices Schneiders Hickory Smoked Bacon, chopped

1 tbsp extra-virgin olive oil

1 shallot, finely chopped

2 cloves garlic, minced

2 tbsp tomato paste

½ tsp paprika

1 can (540 mL) butter beans, drained

2 tbsp red wine vinegar

¼ cup water

¼ tsp salt

2 tbsp chopped fresh parsley

Directions

In skillet over medium heat, cook bacon, stirring occasionally, until lightly browned, about 5 minutes; drain off fat. Add olive oil to pan. Fry shallot and garlic until softened and bacon is crisp, about 3 minutes. Add tomato paste to pan; cook, stirring, until slightly darkened, about 30 seconds.

Add the paprika and stir. Add the drained beans, red wine vinegar, water, and salt. Cook, stirring occasionally, until bubbling and heated through.

Sprinkle with parsley.

Tips (not mandatory): Butter beans are also called lima beans (the dry or canned version, which are cooked dry beans, not the frozen variety which are fresh lima beans). If you can’t find them canned, cannellini beans or any white bean will work just as well.

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Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

Mac and Cheese Stuffed Jalapenos

A creamy one-pot mac and cheese, meets a finger food classic. Mac and Cheese stuffed Jalapenos, a slice of all-beef wiener, crumbled ham and some crispy breadcrumbs come together to make the ultimate snack for your next get together.

Servings

32

Preparation

45 Mins

Cook Time

60 Mins

Level

Ingredients

1 cup milk

1/2 cup water

3/4 cup dry macaroni

¼ tsp each salt and pepper

1/4 cup cream cheese

1 cup shredded Cheddar cheese

1 tsp Dijon mustard

½ cup chopped thickly sliced Schneiders Original Smoked Ham

1 Schneiders All-Beef Wiener, finely diced

16 jalapeno peppers

½ cup panko bread crumbs

1 tbsp olive oil

Directions

In saucepan, heat milk, water and macaroni over high heat until simmering; reduce heat and cook, uncovered, until macaroni is al dente and most of the liquid is absorbed, about 6 minutes. Remove from heat. Stir in cream cheese, Cheddar cheese and mustard. Stir until melted and smooth. Stir in ham and wieners; set aside.

Meanwhile, slice jalapenos in half, lengthwise. Scrape out seeds and membranes, leaving stems intact. Arrange on baking sheet. Toss panko crumbs with oil until moistened. Spoon mac and cheese mixture into pepper halves. Sprinkle with panko mixture. Bake in 400°F oven until peppers are soft and panko is golden, about 30 minutes

Tips (not mandatory)

Don’t have hotdogs on hand? Swap in a little extra ham or cooked crumbled bacon.

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Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

This fresh, sweet and tangy salad matches sweet and smoky candied bacon pecans with fresh greens, berries, creamy goat cheese and a peppery balsamic vinaigrette. The sugared bacon pecans cook slowly in the oven, but the recipe makes many. They’re so delicious that it’s well worth the time to have them as a salad topper and a great little bar snack.

Servings

4

Preparation

90 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp pasteurized egg white (or ½ of a fresh egg white)

2 cups pecan halves

8 slices Schneiders Hickory Smoked Classic Cut Bacon, cooked and crumbled

½ cup granulated sugar

1/8 tsp each salt and black pepper

8 cups baby spinach or baby kale

½ tsp thinly sliced red onion

2 cups strawberries, hulled and sliced

½ cup crumbled soft goat cheese

Black Pepper-Balsamic Vinaigrette:

1 tsp Dijon mustard

1 tbsp minced shallot

3 tbsp aged balsamic vinegar

¼ tsp each salt and black pepper

¼ cup extra-virgin olive oil

Directions

Preheat oven to 250°F. Lightly grease a large rimmed baking sheet.

In large mixing bowl, beat egg white until frothy. Add pecans, stirring to coat the nuts evenly. Add bacon, sugar, salt and pepper. Toss until evenly coated. Spread the pecans evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool in pan on rack.

Black Pepper-Balsamic Vinaigrette: Meanwhile, in separate large bowl, whisk together mustard, shallot, vinegar, salt and pepper. Gradually whisk in oil until emulsified.

Add spinach and red onion to bowl; toss lightly to coat. Top with strawberries, goat cheese and pecans.

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Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Spicy smoked sausage pairs perfectly with cherry tomatoes, a drizzle of garlic oil and crumbled cheese on top of flatbread, for this tasty, shareable snack. A drizzle of homemade spicy chimichurri and a scattering of arugula takes it from everyday to wow.

Servings

4

Preparation

30 Mins

Cook Time

10 Mins

Level

Ingredients

4 Schneiders Three Cheese Jalapeno Smoked Sausages

1/3 cup finely chopped packed fresh parsley leaves

1/3 cup finely chopped fresh cilantro

1 tbsp finely chopped fresh oregano leaves

1 tbsp seeded and minced jalapeno pepper

3 tbsp garlic oil (or extra-virgin olive oil)

1 tbsp water

2 tsp wine vinegar

¼ tsp each salt and pepper

2 flatbreads (250 g each)

¼ tsp smoked paprika

2/3 cup cherry tomatoes, halved

2/3 cup crumbled queso fresco (fresh cheese)

1 cup baby arugula

Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. Meanwhile, stir together parsley, cilantro, oregano, jalapeno, garlic oil, water, wine vinegar, salt and pepper. Brush 1 tbsp of the parsley mixture over each flatbread. Grill flatbreads until lightly toasted, about 1 minute per side.  Arrange, brushed side up, on large baking sheet.

Slice sausages into coin-size pieces. Sprinkle flatbreads evenly with paprika. Top flatbreads with sausage, tomatoes and cheese.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Top with arugula.

Cut into wedges and drizzle with remaining parsley mixture before serving.

Queso fresco is a fresh Mexican cheese available in many supermarkets and specialty stores. You can substitute it with dry cottage cheese, paneer or even feta in a pinch.

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Schnitzel Dinner with Bacon Roast Potatoes

Chicken Schnitzel Dinner

Schnitzel Dinner with Bacon Roast Potatoes

Schnitzel Dinner with Bacon Roast Potatoes

What could be better than a schnitzel dinner, complete with bacon roast potatoes and a crisp green salad with lemony vinaigrette? This is comfort food at its finest.

Servings

4

Preparation

15 Mins

Cook Time

60 Mins

Level

Ingredients

1/3 cup extra-virgin olive oil, divided

6 boiled yellow-fleshed potatoes (2 lb), peeled and quartered

¼ tsp each salt and pepper

½ tsp chopped fresh thyme leaves

6 slices Schneiders Classic Cut Bacon, chopped

4 Schneiders Pork Schnitzel Cutlets

Dressing:

2 tbsp white wine vinegar

1 small clove garlic, minced or pressed

1 tbsp lemon juice

2 tsp Dijon mustard

¼ tsp each salt and pepper

6 cups mixed greens

4 radishes, thinly sliced

Directions

Arrange potatoes on parchment paper-lined rimmed baking sheet; drizzle with 2 tbsp of the oil and sprinkle with salt, pepper and thyme, tossing to coat. Bake in 425°F oven stirring once for 15 minutes. Sprinkle with bacon; bake, stirring once more, until potatoes and bacon are browned, about 30 minutes.

Meanwhile, prepare schnitzel according to package directions. Dressing: Meanwhile, in large bowl, in a large bowl, whisk together vinegar, garlic, lemon juice, mustard, salt and pepper; gradually whisk in remaining olive oil until blended. Add mixed greens and radishes, tossing to coat. Serve schnitzel with potatoes and salad.

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Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

We’ve layered on the flavour in this salad with our thick-cut, sweet and smoky bacon as the crowning glory. It’s a delicious celebration of tastes ranging from savoury to tangy and everything in between that you can serve as a beautiful side or a light meal.

Servings

4-6

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

4 Pcs Schneiders Butchers Cut double Smoked Bacon, cooked per package instructions until crispy, crumbled

½ cup sweet peas, shucked, blanched

½ cup sugar snap peas, topped and tailed, thinly sliced on a bias

5 spears green asparagus, blanched for 30 seconds, thinly sliced on a bias

4 radishes thinly sliced

½ large avocado cut into ¼ inch pieces

¼ cup mint leaves, roughly chopped

4 cups baby mixed greens (arugula, pea tendrils, mesclun mix)

¼ cup feta cheese, crumbled

¼ cup pistachios, shelled, roughly chopped

Coarse sea salt and pepper

Lemon and Thyme Vinaigrette:

3 Tablespoons lemon juice

½ teaspoon lemon zest

1 teaspoon thyme leaves, chopped

½ teaspoon sugar

1 small garlic clove, finely grated

¼ cup vegetable oil

¼ cup olive oil

Salt and Pepper

Directions

For the vinaigrette:

In a small bowl, add the lemon juice, lemon zest, sugar, thyme, and garlic. In a slow, steady stream, add both oils, whisking continuously until combined. Season with salt and pepper. Reserve.

To plate the salad:

On a large platter, scatter the salad greens. Add the avocado, sweet and snap peas, asparagus, and radish.

Top the salad with mint, crumbled feta, pistachios, and crispy bacon.

Generously dress the salad with vinaigrette.

Season with coarse sea salt and freshly ground pepper to taste.

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Game Day Cider Slaw

Game Day Cider Slaw

Game Day Cider Slaw

Game Day Cider Slaw

This vinegary slaw combines a rainbow of veggies, apples and a mustardy vinaigrette. It’s the perfect tangy accompaniment to wings and snacks on game day.

Servings

6

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

¼ cup cider vinegar

2 tsp grainy Dijon mustard

1 tbsp maple syrup

1 clove garlic, minced

½ tsp each salt and pepper

¼ cup olive or canola oil

2 shallots, thinly sliced

4 cups shredded green cabbage

4 cups shredded red cabbage

1 cup julienne carrot

1 green or red apple, cut into julienne

2 tbsp chopped fresh parsley

Directions

In large bowl, whisk together cider vinegar, mustard, maple syrup, garlic, salt and pepper; slowly whisk in oil until blended.

Add remaining ingredients to bowl, tossing to coat. Let stand at least 30 minutes until vegetables are slightly wilted.

Make-ahead: Cover and refrigerate for up to 24 hours.

Tips: Serve with a platter of Schneiders Spicy & Smooth Buttery Buffalo Wings, Schneiders Honey Garlic Wings, Schneiders Salt & Pepper Wings and Schneiders Smoky & Savoury Texas BBQ Wings. Add in a pack of Schneiders Original Pepperettes.

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