Ingridients – 2 slices Rudolph’s Bavarian Premium Sandwich Bread, toasted and pre-cut into strips– 150 g Brandt Gourmet Liver Sausage with Herbs– Optional garnishes: Thinly sliced radishes or enoki mushrooms Direction Lay out the toasted Rudolph’s Bavarian Premium Sandwich Bread strips. Spread half of the Brandt Gourmet Liver Sausage with Herbs onto each of the slices. Garnish and serve.
Ingredients – 250 g Brandt Hungarian Salami, thinly sliced cut into 1/2″ wide strips– 1 can of chickpeas (19 oz/560 ml) , drained and patted dry– 3 tbsp. cornstarch– 1 cup salted and shelled pistachios– 3 fresh rosemary sprigs– 250 g Brandt Turkey Kolbassa Sausage or Extra Lean Kolbassa Sausage– 3 cups vegetable oil, for frying Preparation: In large … Read more
Ingredients – 5 Hengstenberg Knax Gherkins, finely chopped like relish– 2 green onions, chopped– 250 g Brandt Swiss Style Smoked Beef (Bundnerfleisch), chopped into small cubes– 2 cups cream cheese, softened Preparation: Cream together Hengstenberg Knax Gherkins, green onions, Brandt Bundnerfleisch and cream cheese. Chill until ready to eat. Serve with crisp breads or toasted baguette slices.
Ingridients – 200 g Guinness Cheddar cheese, shredded– 150 g Brandt Baltic Salami, sliced– 4 rustic buns: ciabata buns– Fresh Parsley, chopped Direction Preheat oven to 375°F. Deeply score the rustic buns (do not cut right through the bun), horizontally and vertically. Place buns onto a baking sheet, lined with parchment paper. Generously sprinkle 3/4 of … Read more
Ingredients – 6 slices of Espuna Serrano Ham– 150 g Brandt Smoked Turkey Breast or Brandt Black Forest Ham– 60 g Sour Cherry Spread or Fig Spread Preparation: Preheat oven to 400°F. Cut slices of Espuna Serrano Ham in half. Place in 12 mini muffin tins to form a cup. Bake for 6 to 8 minutes. Place a … Read more
Ingredients 10 slices of Brandt Black Forest Ham2 cans (8 oz) of crescent roll dough250 g cheddar cheese, grated1 tsp. smoked paprika1 green onion, finely choppedsalt and pepper to taste Direction Preheat oven to 375°F. Open one can of crescent dough and lay out on a lightly floured surface. Press the seams together and spread to … Read more
Ingredients 300g Pick Salami, sliced400g aged cheddar, grated3⁄4 stick (6 tbsp.) butter2 tsps. Port or Sherry250g blue cheese, crumbled Direction Line all sides of an 8”x4” loaf pan with parchment paper (leave a 2” overhang on both sides of pan).– In a large bowl combine cheddar, blue cheese, butter and Sherry or Port.– Using electric mixer … Read more
Ingredients – 1 container (227 g) Summer Fresh Roasted Red Pepper Dip– 1 container (227 g) Summer Fresh Artichoke and Asiago Dip– 3 slices Brandt Double Smoked Bacon, cooked & finely crumbled– 2 cups parmesan cheese, shredded– 5 sprigs of fresh thyme, leaves only Preparation: Preheat oven to 400°F. Remove thyme leaves from stem. Mix the … Read more
Ingredients 150g Espuña Chorizo Sausage, sliced1 large onion, chopped4 celery stalks, chopped6 cups stuffing bread, cubed and dried3⁄4 stick (6 tbsp.) butter, melted1⁄2 tsp. fresh sage, chopped2 cups chicken broth1 1/2 cups sharp cheddar, shredded1 Brandt Fully Cooked Festival Smoked Turkey Direction In large skillet cook sausage, onion and celery.– Place sausage mixture, bread crumbs, butter, … Read more
Ingredients 1 1⁄4 cups brewed Dallmayr coffee8 dried Medjool dates, pitted and chopped1⁄4 cup honey1/8 tsp. cinnamon1/8 tsp. ground clove1/8 tsp. nutmeg1 tsp. orange zestbaguette slices, toasted10 slices Brandt Westfalian Ham Direction In a medium saucepan, combine all ingredients and bring to boil.– Reduce heat and simmer for 25 minutes until thickened to syrup consistency.– Let … Read more
1878 Mattawa Avenue
Mississauga, ON
L4X 1K1
135 Bethridge Road,
Etobicoke, ON
M9W 1N4
© 2025 Brandt Meats. All rights reserved