Brandt Grilled Sausage on a Bun
Assorted Brandt Sausages:
Farmer Sausage, Bratwurst, Weisswurst, Knackwurst, Turkey Knackwurst
Summer Fresh Salads:
Rotini Pasta, Oil & Vinegar Cole Slaw, Red Royal Potato Salad
Sausages can be boiled and then placed on a grill to get crispy. Add sausage to bun and top with favourite toppings.
Serve with Summer Fresh Salads. Great for a family picnic.
Brandt Gourmet Pizza
1 pizza dough (regular or whole wheat)
2 cups grated mozzarella cheese or parmasean cheese
100 grams of Brandt Sliced Pepperoni or Turkey Pepperoni
2 cups Bruschetta Mix or chopped tomatoes
1 cup mushrooms sliced
1 cup green pepper sliced
Preheat oven to 350° F. Roll out pizza dough. Add favourite pizza toppings. Bake until golden brown.
Chicken Fajitas with Sauteed Green Peppers & Onions
1 onion finely sliced
1 green pepper finely sliced
1 red pepper finely sliced
2 x 1/2 " thick pieces of Brandt Premium Oven Roast Chicken cut into strips
1 cup salsa
1 cup grated Ivanhoe Medium Cheddar Cheese
salt & pepper
sour cream, sliced green onions (optional)
1/4 cup olive oil
1 pkg Fajita Seasoning Mix (optional)
In large frying pan saute onion & peppers in olive oil until caramelized. Add Fajita Seasoning Mix. Season with salt and pepper to taste.
Add Premium Oven Roast Chicken and cook until heated through. Place 1 tortilla on a plate and add some of chicken and peppers. Top with Ivanhoe Medium Cheddar.
Roll up the tortillas. Serve with salsa, sour cream and green onions.
Brandt Gourmet PizzaPotato & Leek Soup with Smoked Turkey Thigh Sandwich
6-8 medium Yukon Gold Potatoes (peeled and diced)
3 leeks (cleaned and finely chopped, white part only)
1 Brandt Smoked Turkey Thigh
5 cups of water
1/2 tsp dried thyme
2 tbsp whipping cream (optional)
2 tbsp butter
salt & pepper to taste
Dimpflmeier Seven Grain Bread
sour cream to garnish
Preparation:In a large pot boil water with Turkey Thigh and cook for 30 minutes. Remove Turkey Thigh and pull meat apart into small pieces, or cut into thin slices. Reserve broth.
In another large pot melt butter and saute leeks until tender. Add diced potatoes and pour in reserved broth. Add thyme, salt and pepper. Cook about 15 minutes or until potatoes are tender. Once cooked puree soup until desired consistency. Stir in cream if desired.
Serve sandwich on side with slices of Smoked Turkey Thigh, arugula and your favourite mustard on Seven Grain Bread.
Top each English muffin half with a slice of ham, an egg and half of the Hollandaise sauce. Serve with 2 strips of crispy bacon.
Chicken Apple Salad with "Emmentaler Switzerland Cheese"
1 ½ lb (750g) Brandt Oven Roasted Chicken Breast, cut into 1" cubes
1 large Shallot, peeled and sliced
1 tart Green Apple, thinly sliced
¼ cup (50 mL) toasted Walnuts, roughly chopped
½ cup (125 mL) Emmentaler Switzerland cheese, cut into strips
¼ cup (50 mL) Olive oil
Dash of Lemon juice
Salt and Pepper to taste
Baby Arugula or Spring Mix Salad
Toss together the chicken, shallot, apple, walnuts and cheese in a bowl. Dress with olive oil, lemon juice, salt and pepper to taste. Serve over salad greens.
Creamy Turkey Stew in a Bread Bowl
3 tbsp (45 mL) Vegetable Oil
2 tbsp (30 mL) Butter
1 large Onion, chopped
2 tbsp (30 mL) All purpose Flour
1 clove Garlic, minced
¾ lb (375 g) Brandt Oven Roasted Turkey Breast, cut into cubes
4 medium Carrots, sliced
1 stalk Celery, sliced
1 – 19 oz (540 mL) canned Tomatoes, drained and chopped
2 Potatoes, peeled and diced
½ cup (125 mL) frozen Peas
1 cup (250 mL) Chicken stock
1 tsp (5 mL) dried Thyme
½ cup (125 mL) 18% Cream
Salt and Pepper to taste
4 – 5 large Kaiser buns
Heat oil and butter in a large pot. Add onion and sauté until cooked over medium heat. Add flour, garlic, turkey, carrots, celery, tomatoes, potatoes, peas, chicken stock and thyme. Stir mixture. Cover, bring stew to a boil then simmer 20 minutes or until vegetables are tender. Stir in cream and season to taste with salt and pepper. Slice the top third of the Kaiser bun off. Hollow the bottom of the bun out, leaving ½" of bread and crust to form a "bowl". Ladle stew into "bowl" and top with the "lid" to serve.
Serves 4 – 5
Gourmet Roast Beef Sandwich
1 bun, sliced in half (mini-submarine, kaiser or mini-baguette)
2 tsp (10 mL) Garlic butter
¼ lb (100g) shaved Brandt Chef Style Roast Beef
¼ Onion, sliced and sautéed
4 Mushrooms, sliced and sautéed
2 tbsp (30 mL) prepared Steak sauce
Toast bun and brush both pieces with garlic butter. Layer on roast beef, onions and mushrooms, then drizzle steak sauce on top.
Tip: Brandt Chef Style Roast Beef may be served cold or warmed 15 seconds in the microwave prior to assembling.
Asian Chicken Noodle Soup
3 ½ cups (875 mL) Chicken Broth
1 tsp (5 mL) Soy sauce
1 tsp (5 mL) ground Ginger
Generous dash ground Black Pepper
1 medium Carrot, diagonally sliced
1 cup (250 mL) Bok choy, diagonally sliced
½ Red Pepper, cut into 2" long strips
2 Green onions, diagonally sliced
1 clove Garlic, minced
½ cup (125 mL) uncooked curly Egg Noodles
1 cup (125 mL) shredded cooked
Brandt Smoked Chicken Legs
In a 2 qt. saucepan, bring broth, soy sauce, ginger, black pepper and vegetables to a boil. Reduce heat to medium. Stir in noodles and chicken. Cook for 10 minutes or until noodles are tender.
75 grams of Brandt Turkey Breast or
Chicken, your choice, smoked or oven roasted
1 Italian bun or Kaiser
Handful of lettuce
2 slices of Swiss Cheese or a cheese of your choice
1 tbsp olive oil
Ground pepper is an option
Cut the bun in half. In a small bowl toss the lettuce, oil and pepper. Place a few leaves of lettuce and the cheese slices on the first half of the bun. Fold half of the sliced turkey and put on top of the lettuce. Repeat with layer of the remaining turkey and lettuce. Top with the other half of the bun and serve.
Chef Style Roast Beef
Brandt's Chef Style Roast Beef is very versatile and ready to serve hot or cold.
To Serve Hot:
Use the microwave oven to allow the roast beef to retain its moisture. Place sliced roast beef in a serving dish and cover. Adjust the microwave oven warming time according to the thickness of the roast beef slices. Serve with gravy and horseradish.
To Serve Cold:
Brandt's Chef Style Roast Beef will always make a great sandwich. Spread honey mustard on one side of the bread.
Add sliced roast beef and top with lettuce and thinly sliced tomatoes. Add salt and pepper to taste.
Barbecue Pizza Loaf and Kolbassa Loaf
Place sliced meat loaf on a preheated BBQ grill and cook for 5 to 6 minutes at medium heat. Turn over and repeat cooking time for the other side. Brush with BBQ sauce. Grill the pineapple gently and place on top of the kolbassa loaf. Serve with garden salad.
Smoked Pork Hock with Sauerkraut
Cut the smoked bacon into 1/2 inch cubes and with the chopped onion, cook in a large skillet over medium heat until the onions become brown. Add sauerkraut and wine and stir occasionally. If it becomes dry add water from the pork hock broth. Cook for 30 minutes. Cook the pork hock in a separate pot and cover the pork hock with water. Bring to a boil and simmer for 1 1/2 hours until the meat is fork tender. Drain the water and let cool. Separate the meat from the bone and the fat from the rind. Cut the meat into small pieces and add to the sauerkraut. Stir and cook for a further 10 minutes.
1 frozen pie crust thawed
1 cup shredded Cheddar Cheese
1 cup shredded Jarlesburg Cheese
1 cup Brandt Diced Cooked Ham
1 cup milk
1/2 cup heavy cream
3 tbsp flour
1/4 tsp salt
1/8 tsp pepper
Preheat oven to 375°F. Sprinkle cheese into bottom of pie crust. In a medium bowl combine remaining ingredients and beat with whisk until smooth. Pour carefully into prepared pie crust. Bake for 40-45 minutes or until quiche is golden brown. Let stand 5 mintues before serving.
12 large dried rice wrappers (rice paper)
2 x 1/2" pieces Brandt Blackforest Smoked Turkey Breast
12 large leaves of red leaf lettuce
2 carrots thinly sliced
1/2 cucumber thinly sliced
2 cups bean sprouts
1/2 cup fresh corriander
2 cups Summer Fresh Pad Thai Salad
2 cups Summer Fresh Thai Noddle Salad
Fill a large bowl half full with hot water. Place one of the rice wrappers in water and soak for 30 seconds. Place on cutting board and place one lettuce leaf
on top. Beginning at the bottom of the wrap, add a few pieces of Blackforest Smoked Turkey Breast, carrots, cucumber, bean sprouts and top with corriander.
Gently fold bottom of wrap half way. Fold in right side of wrap to middle. Fold in left side of wrap to middle. Continue to roll wrap up to top. Repeat with
remaining ingredients. Cut wraps in half and serve with Thai Peanut Sauce, Summer Fresh Pad Thai Salad and Summer Fresh Thai Noddle Salad.
Thai Peanut Sauce
1/4 cup peanut butter
1/4 cup water
2 tbsp soya sauce
2 tbsp lemon or lime juice
1 tsp minced garlic
1 tsp grated ginger
2 tbsp rice vingear
Whisk all of the ingredients together until smooth. Refrigerate until ready to serve.
Spicy Frittata with Deep Fried Pickles
1/2 cup milk
1 Brandt Hot Csabai diced
1 Brandt Hungarian Farmer Sausage diced
3/4 cup chopped zucchini
4 S&F Roasted Red Peppers
1/4 cup chopped red onion
1 cup shredded Cheddar cheese
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 350°F. Beat eggs, milk, salt and pepper in medium bowl until well blended. Add shredded cheese, zucchini, bell pepper,onion Hungarian Farmer Sausage and Hot Csabai. Pour in a buttered casserole dish and bake until filling is set, approximately 20-25 minutes.
Deep Fried Pickles
8 S&F Polish Dill Pickles
1 egg slightly beaten
1/2 cup buttermilk
1 tsp hot sauce
1 tsp paprika
1/4 tsp seasoning salt
1 tsp garlic powder
1/2 cup cornmeal
1/2 tsp salt
1/2 tsp pepper
1 1/4 cup flour
In a medium bowl whisk all of the wet ingredients together. In another bowl mix all of the dry ingredients together. Dip each pickle in batter mixture and then roll in dry mixture. Deep fry until golden brown.
Gourmet Pick Salami Sandwich
75 grams of Pick Salami
1 mini baguette or bun
Handful of argula
2 slices of Swiss cheese or a cheese of your choice
2 pickles sliced
1 tablespoon of mustard
Cut the bun in half. Spread the mustard on the bottom half of the sandwich.
Layer on the Pick Salami, argula, Swiss Cheese and top with sliced pickles.
European Wieners and German Potato Salad with Pickles
750 g yukon gold potatoes
15 tsp sunflower oil
2 white onions, diced finely
125 g Brandt Smoked Bacon, diced
1 tsp white wine vinegar
1 cup chicken stock
I small bunch of flat leaf parsley, finely chopped
3 large Hengstenberg Pickles, finely chopped
8 European Wieners
salt and pepper to taste
Boil potatoes in alarge pot of saled water until tender. Remove from the heat, drain and leave to cool.When cool enough to handle, peel and slice the potatoes and place in a bowl.
Heat the oil in a pan over medium heat with diced onions and Brandt Smoked Bacon. Add vinegar and chicken stock and season with salt and pepper. Bring to the boil, remove from the heat and stir mixture into the potatoes. Add the parsley and Hengstenberg Pickles to the bowl to finish.
Put Brandt European Wieners in a pan with cold water and heat gently. Simmer for 8 -10 mintues until they are heated through. Serve with the German potato salad and a side of Hengstenberg Pickles.
Open Faced Prager Sandwiches with Sicillian Pasta Salad
300g Brandt Prager Ham
4 slices of Swiss cheese
4 slices of rye bread
2 pickles sliced
2 cups Summer Fresh Sicillian Pasta Salad
Assemble sandwiches using the rye bread, Brandt Prager Ham, Swiss cheese and pickles. Serve with the Summer Fresh Sicillian Pasta Salad in a mason or your favourite bowl.
Brandt Gourmet Grilled Sausages
Assorted Brandt Sausages; Farmer Sausages, Bratwurst, Swiss Veal Bratwurst
Assorted Brandt Sausages
1 red pepper, cut into pieces
1 yellow pepper, cut into pieces
1 cup sauerkraut, cooked
1 sweet onion, sliced
2 tbsp olive oil
250 g mushrooms, sliced
2 cups mixed greens
150 g Blue cheese, crumbled
150 g Swiss cheese, sliced
Lakeview Rainbow Fruit Gel
Sauasges can be boiled or grilled. Grill peppers on medium heat until they are softened. Add oil to a pan over medium heat with onions and mushrooms, season with salt and pepper to taste. Cook until mushooms are brown and onions soft. Assemble the Brandt Farmer sausage on a bun with onion and mushroom mixture, top with blue cheese and mixed greens Assemble the Brandt Bratwurst sauasge on a bun with cooked sauerkraut, and dijion mustard.
Assemble the Brandt Swiss Veal Bratwurst on a bun with grilled peppers, mixed greens and cheese. Serve with Lakeview Rainbow Fruit Gel.
Savory French Toast Stuffed with Black Forest Ham and Brie Cheese
3 large eggs
2 tbsp (25 ml) milk
salt and pepper to taste
1 loaf Rudolf's Seven Grain Bread
2 tbsp whole-grain mustard
250 g Brandt Black Forest Smoked Ham
150 g Brie Cheese, sliced
2 tbsp unsalted butter
In a square baking dish, lightly beat together eggs, milk, salt and pepper to taste. Spread 4 slices of Rudolf's Seven Grain Bread with mustard. Top each with Brandt Black Forest Ham and cheese. Top with the second slice of bread. Press down lightly to enclose well. Dip the 4 sandwiches in the egg mixture to coat each side, making sure all the egg is absorbed. In a large nonstick frying pan heat half the butter over medium-low heat, add sandwiches and cook on 1 side until golden, about 5 minutes. Flip sandwiches over, add remaining butter and cook until golden, about 5 minutes. Slice in half and serve warm.
Sensational Sausage Sampler
Brandt Knackwurst Sausage
Brandt Turkey Knackwurst
Sausage Brandt Weisswurst Sausage -- mildly spiced pork sausage with herbs
Brandt Bratwurst Sausage -- the original Oktoberfest favorite Brandt Smoked
Farmer Sausage -- smoked, garlic flavour
Preparation: Grill to perfection! Serve on a bun with a side of potato salad and seasonal grilled vegetables.
The Classic Reuben SandwichFor the special sauce:
1 cup mayonnaise
1/2 cup ketchup
1/8 tsp. paprika
1 tsp. prepared horseradish
3 tbsps. onion grated
1 tsp. Worcestershire sauce
1/2 tsp. celery seed
season with salt and pepper to taste
For the sandwich:
300g Brandt Corned Beef thinly sliced
8 slices Rudolph's Bakery rye bread
16 slices Swiss cheese
1 cup S&F Sauerkraut well drained
4 halfs of S&F Roasted Red Peppers sliced into thin strips
Preparation: Stir together all ingredients for the sauce in a medium bowl place aside. Lay the 8 slices of rye bread on a cutting board, and spread each piece withspecial sauce. Place 1 slice of cheese on each piece of bread. Place a 1/4 cup of S&F Sauerkraut and 5 strips of S&F Roasted Red Peppers on 4 slices of the bread (Sauerkraut goes directly on top of the Swiss cheese). The other 4 slices of rye bread and Swiss cheese will be used to top off the sandwich. Layer 75g of Brandt Corned Beef on top of the Sauerkraut. Top the sandwich off with a slice of rye bread . Preheat a griddle over low heat until hot. Spread the top of the sandwich with a small amount of softened butter, then place butter side down on hot griddle. Butter the other side of sandwich. Cook until golden brown and cheese is melted, turning once. Place on a cutting board and let stand for a few minutes before cutting in half. Repeat to make more sandwiches.
Serves 8 (one sandwich each)
Tip: Brandt Corned Beef could be replaced in this recipe with Brandt Pastrami or Brandt Montreal Smoked Meat
Ciambelli with Sausage
5 tbsps. warm water
5 tbsps. warm milk
1 tsp. sugar
1 package of active yeast
1 3/4 cups all purpose flour
1 tsp. salt
2 tbsps. butter softened
140g Fantino & Mondello salami
140g Provolone cheese
55g Fantino & Mondello pepperoni
Preparation: Preheat the oven to 400˚ F. In a bowl mix water, milk. sugar and yeast. Blend until the yeast has dissolved. Place flour, salt and butter into a food processor. Mix these ingredients for one minute before adding the liquid yeast mixture. Add liquids and mix well. Once dough has formed remove from food processor and knead into a ball. Place the dough ball into a well oiled bowl cover with plastic wrap. Leave the dough to rise in a warm area for 45 minutes. The dough will rise and double in size. While the dough is rising finely chop the Fantino& Mondello salami, Provolone cheese and Fantino& Mondello pepperoni in the food processor. On a flour dusted chopping board roll out the dough into a 10 by 13 inch rectangle. Spread the meat mixture onto the dough. Leave a 1 inch edge on all four sides of the dough. Roll the dough length wise into a cylinder. Join the two ends together to create a circle or crown shape. Ensure the ends are well sealed before placing the crown onto a non-stick surface cookie sheet. Cover the crown with a clean cloth and allow the dough to rise again for another 30 to 40 minutes. Lightly beat the egg in a small bowl and lightly brush the crown. Place the crown in the oven and bake for 15 to 20 minutes then turn oven down to 200˚ F. Bake for an additional 20 minutes.
Tip: This recipe can be made with store purchased pizza dough.
Mixed Greens with Lindsay Bandaged Cheddar Cheese
250g Brandt Double Smoked Side Bacon, cut into 1/2-inch cubes
250g Lindsay Bandaged Cheddar cheese, grated
3/4 cup olive oil, plus 1 tablespoon
1 bag mixed baby lettuce/greens
1 tbsp. Dijon mustard
1/4 cup red wine vinegar
1/4 walnuts, coarsely chopped
Preparation: Heat 1 tbsp. of the olive oil in a medium sauté pan over medium-high heat. Add the cubed Brandt Double Smoked Side Bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse, pat dry and add to a large salad bowl. Coarsely chop the walnuts and add to the salad bowl. Grate the Lindsay Bandaged Cheddar and combine with the salad (save a small about to top off each serving of salad) Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour the mixture over the salad greens toss and serve.
Serves 4 to 6
Quiche With Pick Salami
1 Frozen pre made pastry pie shell
300g of Ricotta cheese
2 tbsp fresh parsley, chopped
1 tsp fresh marjoram, chopped
200g Swiss cheese, grated
200g Pick salami, cut into small cubes
salt and pepper to taste
Preparation: Follow the baking instructions required for pre made pastry pie shell. Preheat oven to 400° F. In a medium mixing bowl place the ricotta cheese and mix in eggs one at a time. Blend in chopped marjoram, parsley, grated Swiss cheese and cubed Pick salami. Add salt and ground pepper to taste. Pour the filling into pie crust, bake in the oven for 45 minutes.
Brandt Roast Beef Pressed Sandwich and Lakeview Rice Pudding
400g Brand Roast Beef, shaved
3 cups of Lakeview Rice Pudding
300g sliced Swiss cheese
1 cup Arugula or baby Romaine
200g of Divina Roasted Tomatoes
1/3 cup basil pesto
1 loaf of Focaccia bread
Fresh in season fruit raspberries, blackberries, blueberries, strawberries, cherries, rinsed and well drained
Preparation: Cut the loaf of focaccia in 1/2 length wise. Place one 1/2 of the focaccia bread on a cookie sheet. Spread the basil pesto on one side of the focaccia bread. Place the shaved Brandt Roast Beef, Swiss cheese, arugula and Divian roasted tomatoes on top of the basil pesto evenly distributed. Place the other 1/2 of the focaccia bread on top. Place another cookie sheet over top of the focaccia sandwich. Wrap the cookie sheets in plastic wrap. Place the sandwich in the refrigerator for 6 hours or overnight. In order to press the sandwich place heavy cans of beans or soup on top of the cookie sheets. The sandwich will become compress under the weigh (be sure to place enough weight on the cookie sheets). Spoon out 3/4 cup of Lakeview Rice Pudding in small serving cups. Top with fresh fruit. Unwrap the cookie sheets place the focaccia bread on a cutting board. With a serrated knife cut into square sandwiches. Perfect light summer lunch.
Serves 4 light lunch
BLT Salad featuring Jarlsberg Cheese
8 slices Brandt Smoked Side Bacon, crisp-cooked and crumbled
8 slices medium-sliced, Brandt Classic Roasted Turkey Breast, sliced in to strips
125g Jarlsberg cheese, shredded
6 to 8 cups romaine lettuce, washed and chopped
2 medium pears, cored and chopped
1 cup dried cranberries
1 cup pecans, chopped
3/4 cup favourite poppy seed salad dressing
1/4 cup balsamic vinaigrette dressing
salt and pepper to taste
Preparation: In a large salad bowl, combine the lettuce, pears, cranberries, pecans, crumbled Brandt Smoked Side Bacon, Brandt Classic Roasted Turkey Breast strips and Jarlsberg cheese. Drizzle generously with 3/4 cup of poppy seed dressing, followed by 1/4 cup of the balsamic vinaigrette. Toss just before serving.
Serves 6 to 8
Ham and Egg Muffins
16 slices of Rudolph's Bayerische bread, toasted with butter
8 slices Brandt Smoked Black Forest Style Ham, medium thickness
8 large eggs
1 tsp. chives, chopped
season with salt and pepper to taste
Preparation: Preheat oven to 400° F. Lightly coat 4 muffin cups with non-stick cooking spray. Fit 1 slice of Brandt Smoked Black Forest Style Ham into each muffin cup (ham will hang over edges of cups). Crack 1 egg into each cup. Bake in middle of oven until whites are cooked but yolks are still runny, about 13 minutes. Season eggs with salt and pepper. Remove cups carefully onto serving plate. Sprinkle with chopped chives and serve with toasted Rudolph's Bayerishe bread.
Serves 4 two eggs per person
Turkey Tortilla Wraps with Lakeview Triple Treats
8-6" Tortilla Shells
600 Brandt Classic Turkey Breast, shaved
4-6 Lakeview Triple Treats
Mama Lil's Peppers
Diced Romaine Lettuce
3 tbsp. Mayonnaise
2 tbsp. Basil Pesto
4 short kebob skewers
Preparation: In a small bowl mix the mayonnaise and basil pesto together until fully blended. Spread the mayo-pesto mixture onto each tortilla shell. Place 75g of shaved Brandt Classic Turkey Breast onto each shell. Add the diced romaine lettuce and the Mama Lil's peppers. Fold the shells in half. In groups of two pierce with short kebob skewer. Serve with Lakeview's Triple Treats as a light dessert.
Corned Beef Grilled Cheese with Rudolph's Bavarian Multigrain Bread
1 tbsp. olive oil
1 medium onion, sliced thinly
1 cup Guinness Beer
1 tsp. Worcestershire sauce
2 tsps. grainy mustard
1 tbsp. butter, room temperature
8 slices Rudolph's Bavarian Multigrain Bread
1 cup cheddar cheese, shredded
300g of shaved Brandt Corned Beef
Preparation: Heat the oil in a pan over medium heat. Add the onions and sauté until tender, about 5-7 minutes. Add Guinness beer, cover and simmer until the liquid has evaporated, about 25 minutes. Remove from heat and blend in the Worcestershire sauce and grainy mustard. Sandwich assembly: place a small amount of caramelized onions and 1/4 cup of shredded cheddar cheese on 4 slices of Rudolph's Bavarian Multigrain bread. The other 4 slices of Rudolph's Bavarian Multigrain bread will be used to top off the sandwich. Layer 75g of Brandt Corned Beef on top of the shredded cheese. Top the sandwich off with a slice of Rudolph's Bavarian Multigrain bread. Preheat a griddle on medium setting. Spread the top of the sandwich with a small amount of softened butter, then place butter side down on hot griddle. Butter the other side of sandwich. Cook until golden brown and cheese is melted, turning once. Place on a cutting board and let stand for a few minutes before cutting in half. Repeat to make additional sandwiches.
Smoked White Bean Soup
2 tbsp. olive oil
1 onion, chopped
4 cloves of garlic, thinly sliced
2 celery stocks, trimmed and chopped
6 sprigs of thyme
1 large Brandt Pork Hock
3L of water
4 carrots, peeled and chopped
250g of kale, trimmed and chopped
2 tins of white kidney beans
freshly ground black pepper and salt to taste
Preparation: Heat the oil in a saucepan over medium heat. Add the onion, garlic, carrots, celery and cook for 8-10 minutes or until soft. In a large pot add the thyme, Brandt Pork Hock, water and bring to boil. Reduce the heat and simmer for 1.5 hours or until the meat is tender. Remove the pork hock and shred the meat. Place the pork hock meat back into the stock. Bring the stock back up to a boil, add the beans and kale. Season with freshly ground black pepper and salt to taste and serve.
Rudolph's Bavarian Rye Bread with Blue Cheese
8 slices Rudolph's Bavarian Rye Bread
75g blue cheese, crumbled
1/3 cup mayonnaise
1/4 tsp. smoked paprika
300g Brandt Roast Beef
1 tbsp. of butter
1 cup Baby Kale or Baby Arugula
In a small mixing bowl blend the crumbled blue cheese, smoked paprika and mayonnaise together; set aside. Sandwich assembly; set out 8 slices of Rudolph's Bavarian Rye Bread and lightly butter each slice. Spread the blue cheese mayonnaise on 4 of the slices. Layer 75g of Brandt Roast Beef on top of the mayonnaise, place a 1/4 cup of the greens on top of the Brandt Roast Beef. Top each sandwich off with a slice of Rudolph's Bavarian Rye Bread. Place on a cutting board and cut in half. Repeat to make additional sandwiches.
Celebrity Goat Cheese Cob Salad
1/2 cup Celebrity Goat Cheese, crumbled
4 slices Brandt Double Smoked Bacon, diced
2 large eggs, hard boiled, peeled and diced
1/3 cup of dried cranberries
1 lemon, juiced (for diced apple below)
1 apple, cored and diced in lemon juice (skin on)
1/2 cup of pecan halves
140g baby romaine or spring mix
Ingredients Poppy Seed Dressing:
1/3 cup mayonnaise
2 tbsp. sugar
1 tbsp. apple cider vinegar
1 tbsp. poppy seeds
salt and pepper to taste
Prepare dressing; whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside. In large skillet over medium high heat cook the Brandt Double Smoked Bacon, until brown and crispy. Transfer to a paper towel lined plate. Once cooled dice and set aside. Core and dice apple place in small bowl with juice of one lemon; set aside. To assemble salad place romaine lettuce in the bottom of serving dish/bowl. Top with arranged rows of crumbled Celebrity Goat Cheese, diced Brandt Double Smoked Bacon, dried cranberries, pecan halves, diced hard boiled eggs and drained diced apple. Serve immediately with poppy seed dressing.
Henstenberg Red Cabbage and Sauerkraut Brandt Mini Sausages
1 jar Henstenberg Sauerkraut, drained
1 jar Henstenberg Red Cabbage, drained
12 Brandt Mini Smoked Farmers Sausages
12 mini buns
Mustard and Ketchup to taste
Brandt Mini Smoked Farmers Sausages are fully cooked and only require re-heating. Lightly grill the Brandt Mini Smoked Farmers Sausage. Place Brandt Mini Smoked Farmers Sausages in split mini buns. Top with either Hensenberg Sauerkraut, Henstenberg Red Cabbage Hensenberg Sauerkraut, Henstenberg Red Cabbage
Lindsay Bandage Goat Cheddar Drop Biscuits
1 cup Lindsay Bandage Goat Cheddar Cheese, grated
4 Brandt Farmers Sausages, coarsely chopped
1 1/4 cups baking flour
1/4 cup chives, finely chopped
1 1/2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 tbsps. cold unsalted butter, cubed
1/2 cup buttermilk
Preheat the oven to 375°F. In a large bowl, combine the flour, baking soda, baking powder and salt. Cut in the butter and mix until the butter is the size of peas. In another bowl whisk together the buttermilk and egg. Pour the egg mixture into the bowl with the flour and gently mix. Add the shredded Lindsay Bandage Goat Cheddar Cheese, Brandt Farmers Sausage and chives to the dough and mix. Drop the dough onto a parchment lined baking sheet and place in oven. Bake until golden brown on top and around the edges.
Super Summer Sandwich
3 S&F Polish Dill Pickles, sliced
150g Brandt Smoked Turkey Breast, sliced thinly
4 slices of Smoked Jarlsberg Cheese
2 slices of light rye bread
2 tsps. mustard
Sandwich assembly; set out 2 slices of light rye bread. Spread the mustard on each slice. Place 2 slices of Smoked Jarlsberg Cheese on one of the bread slices, layer the Brandt Smoked Turkey Breast on top of the cheese, place the sliced S&F Polish Dill Pickles on top of the Brandt Smoked Turkey Breast. Finish off the sandwich with the last 2 slices of Smoked Jarlsberg Cheese and the other slice of light rye bread. Place on a cutting board and cut in half. Repeat to make additional sandwiches. Serve with S&F Polish Dill Pickles on the side.