Recipes: Schneiders Smoked Sausage

There's nothing better than grilling up some tasty meats during the summer! Barbeque king Ted Reader recently teamed up with Schneiders to create recipes that are a spin off traditional summer time family favourites.I'll definitely be testing out these recipes this summer!

 

Ingredients:

5 Schneiders® Grill’ems® Fully Cooked Smoked Sausage Cheddar, each cut into 4-5 chunks

¼ cup (60 mL)  Cream cheese

1 cup (250 mL) Shredded Cheddar cheese

24 Large green jalapeno peppers, seeded

24 Schneiders® Pepperettes Original Sausage

24 Slices Schneiders® Bacon

24 Tooth picks, soaked in cold water for at least 30 minutes.

24 4 to 6 inch (10 to 15 cm) Square sheets of aluminum foil

2 tsp (10 mL) Ted’s World Famous BBQ Bone Dust BBQ Seasoning or your favourite BBQ seasoning

Directions:

PLACE Grill’ems® sausages in food processor and pulse until finely chopped.  Add cream cheese and cheddar cheese and blend until well mixed.  Transfer mixture to a bowl, cover and refrigerate.

RINSE hollowed out jalapenos under cold running water to remove any remaining seeds. Stand peppers cut side down on paper towelling to drain.

USING a small spoon, stuff each jalapeno with the sausage/cheese mixture pressing gently to fill the jalapeno.  Using the handle of a very small wooden spoon or a chopstick, push it into the center of the stuffed jalapeno to make a hole.   Insert a Pepperette into the center of the stuffed jalapeno to make a meat stick jalapeno stuffed lollipop.  Repeat with remaining jalapenos.

LAY a slice of bacon on a flat work surface and run your fingers across the entire length of the bacon to stretch it by almost one third.  Wrap each smoked sausage stuffed jalapeno lollipop tightly with the stretched slice of bacon making sure to cover the entire surface of the jalapeno, leaving the Pepperette stick exposed.  Start by wrapping the bacon at the base of the Pepperette, where it meets the jalapeno, and wrap down to the tip of the jalapeno. Secure with a toothpick ensuring pepperette and bacon are both pierced.  Repeat with remaining stuffed jalapenos and refrigerate covered for at least 1 hour.

SET grill up for indirect cooking (1 burner not turned on) and preheat remaining burners to approx. 400°F (200°C), about medium to medium high heat.

WRAP a piece of aluminum foil around the end of the Pepperette end of the lollipops, nice and tight. This will keep the Pepperettes from burning and drying out on the grill. Place over the unlit burner, close lid and cook for 10 minutes.  Turn jalapenos, close lid and continue to cook for another 15-18 minutes to allow the bacon to begin to crisp. Once the bacon just starts to crisp, move the lollipops over a lit burner and grill, turning gently and frequently, for about 15 minutes until the bacon is fully cooked and crisp and the jalapenos are tender and the stuffing is hot.

SEASON lollipops with a little BBQ seasoning.  Remove from grill and allow to rest for 5 minutes.  Serve with your favourite BBQ sauce for dipping. Yeah Baby!  It’s a meat stick heaven!

Ingredients:

1 Large white onion, peeled and cut in 6 or 8 wedges

2 Medium sweet red bell peppers

1 Green onion, finely chopped

½ tsp (2 mL) Chopped fresh thyme

Drizzle olive oil, about 2 tsp (10 mL)

2 tsp (10 mL) White balsamic vinegar

Kosher salt and freshly ground black pepper, to taste

4  Schneiders® Grill’ems® Smoked Sausage

2 Pieces pre-baked flat bread, about 4-6 oz (125-170 g) each 

2 tbsp (30 mL) Olive oil

2 tsp (10 mL) Smoked paprika

1½ cups (375 mL) Grated smoked Provolone or Mozzarella cheese

Directions:

PREHEAT BBQ to medium-high, about 400°F (200°C). Grill onion wedges for 10-15 minutes, turning frequently until lightly charred and tender.   Remove from grill and allow to cool for 10 minutes.  Slice onions into thin strips, place in a bowl and set aside.

GRILL whole red peppers until skin is blackened and blistered, about 15 minutes, turning the pepper to char on all sides.  Place hot roasted peppers in a bowl, cover tightly with plastic wrap and let stand covered for 10 minutes. This will allow the skin to be removed more easily from the flesh.  Carefully peel pepper, remove seeds, and discard skin and seeds. Slice the roasted red pepper into ¼-inch (1 mL) thick strips and add to grilled sliced onions. Add green onion and thyme and drizzle with a little olive oil and white balsamic vinegar.  Season to taste with kosher salt and freshly ground black pepper.  Set aside and keep warm.

GRILL the smoked sausages for 10-12 minutes turning occasionally being careful not to have them split.  Remove and slice into ¼-inch (1 cm) thick pieces.

COMBINE olive oil and smoked paprika together and stir well.  Brush top side of flat bread evenly with smoked paprika olive oil mixture.  Grill flat breads for 1-3 minutes per side until golden brown and lightly crisp. Slice into small wedges, about 12-15 pieces per flat bread, and arrange in an even layer, smoked-paprika-oiled side up on a cookie sheet. 

PLACE a slice of smoked sausage on one piece of flat bread.  Top with 1 tsp (5 mL) d onion pepper mixture and a small amount shredded  cheese.  Repeat with remaining flat bread pieces.

WARM on grill 2-3minutes or until cheese melts.  Serve immediately. Tips: Substitute flatbread with Naan or Pita.  These both work great.