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Grilling Recipes for the May Long Weekend BBQ

Grill up some Maple Leaf and Schneiders hot dogs this May long weekend.


There’s nothing like the smell of grilling hot dogs on a BBQ to get the appetites going. That first bite of a hot dog is just one of the many things that lets us know that summer has arrived.

This Victoria Day long weekend, a BBQ sounds amazing! And we have some recipes for you to get grilling with Maple Leaf and Schneiders hot dogs.

When you think of that juicy, delicious hot dog, it’s no coincidence you think Schneiders. It’s a brand, that in many ways, uniquely symbolizes the history, tradition and its place within Canada.

Here are a couple of recipes to grill up Schneiders Juicy Jumbos and Naturally Smoked Sausages:

Reuben-Style Juicy Jumbos

Servings: 6            Prep Time: 10 min           Cook Time: 10 min           Level: Easy


Ingredients

1 pkg Schneiders® Juicy Jumbos All Beef Wieners

1 pkg Hot dog buns

¼ (60 mL) Good quality mayonnaise

2 tbsp (30 mL) Ketchup

2 tbsp (30 mL) Sweet pickle relish

¼ tsp (1 mL) Onion powder

¼ tsp (1 mL) Garlic powder

½ tsp (2 mL) Worchestershire sauce

1 tbsp (15 mL) Fresh lemon juice

Freshly ground pepper

1 tbsp (15 mL) Vegetable oil

1 cup (250 mL) Onion, diced

½ cup (125 mL) Sauerkraut

½ cup (125 mL) Dill pickle, julienned

½ cup (125 mL) Swiss cheese, grated

Directions

Preheat grill to 375°F.

In a small saucepan over medium heat add the vegetable oil and onions and cook, stirring frequently until lightly caramelized, about 8 minutes. Remove and put to the side for later.

Combine mayo, ketchup, relish, onion and garlic powders, Worcestershire sauce and lemon juice in a small bowl. Stir until combined, season with pepper and put to the side for later.

Grill Juicy Jumbos to package instructions.

To assemble; place hot dog in bun, drizzle with dressing, add caramelized onions, then cheese, kraut, and top with pickles.

Notes: For a twist, place the Juicy Jumbos with caramelized onions and cheese under the broiler for a minute to melt the cheese. Then top with the remaining garnishes.

Pairs well with a cold German lager.

Smoked Sausages with Piperade and Chorizo Crumble


Servings: 2-4            Prep Time: 20 min           Cook Time: 10 min           Level: Easy

 

Ingredients

1 pkg Schneiders® Naturally Smoked Sausages

1 cup (250 mL) Good quality roasted peppers, cut to ¼ inch dice

½ cup (125 mL) Onion, diced

1 clove Garlic, finely chopped

2 tbsp (30 mL) Extra Virgin Olive Oil

¼ cup (60 mL) Crushed tomato

¼ tsp (1 mL) Crushed chili flakes

¼ tsp (1 mL) Mild smoked paprika

1 tbsp (15 mL) Fresh basil, diced

1 tsp (5 mL) Red wine vinegar

Salt and pepper to taste

½ cup (125 mL) Cured chorizo sausage, casing removed, roughly chopped

2 tbsp (30 mL) Butter, melted

Sausage buns

Directions

Preheat grill to 350°F

While BBQ is heating, mix sweat onion together with olive oil over medium heat until lightly caramelized.

Add garlic, chili flakes and smoked paprika, cook for about 30 seconds.

Add tomato and cook until the liquid has evaporated.

Stir in peppers, bring to a simmer and cook gently for 1 to 2 minutes, finish with fresh basil.

Season with vinegar, salt and pepper.

Fry chorizo until golden with some crispy bits, drain off any excess fat and finely chop.

Grill sausages as per package instructions.

Brush inside of buns with melted butter and grill until lightly golden.

Place sausages in buns and top with a generous amount of pepper mixture and sprinkle with chorizo.

For more recipes, go to Schneiders.ca

 

Here’s a crowd-pleasing recipe with Maple Leaf Top Dogs that will have the kids (and adults) asking for more.

Hawaiian Top Dogs Kebabs

Yields: 16-18 6" skewers            Prep Time: 20 min           Cook Time: 10 min           

 

Ingredients

1 pack Maple Leaf Top Dogs BBQ Format, cut into 1-1/2″ segments (Equivalent to 2 cups)

2 cups (500 mL) fresh pineapple, cored, skin removed and cut into 1-1/2″ chunks

1/2 red onion, cut into 1-1/2″ chunks

1 cup (250 mL) sweet chili sauce 18 grill safe skewers

Directions

Set up your station to assemble the skewers.

Put each ingredient in its own bowl and have a casserole dish ready to set the assembled skewers.

Begin by skewering pineapple, onion, and hot dogs on grill-safe skewers and repeating the pattern until you reach the end of your skewer.

Put the assembled kebobs into a casserole dish and continue to create your skewers until all of the ingredients are used up. Baste all sides of the skewers with sweet chili sauce using a cooking brush.

Preheat grill to medium-high heat. Carefully place skewers on hot grill.

Barbecue for about 10 minutes, flipping every few minutes to cook all sides.

Remove the skewers from the grill and place on a clean plate.

For more recipes, go to MapleLeaf.ca

Bon appétit!


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