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Saskatchewan is home to long summer nights that are perfect for entertaining in the back yard. Here are some great barbecue and grilling recipes for the entire family.

Sausages in Beer Sauce Recipe

Ingredients

  • 2 lb Cooked Polish Sausages
  • 1 c  Beer (alcohol or non-alcohol)
  • 2 tb Cornstarch
  • 1/4 c  Vinegar
  • 1/4 c  Brown sugar
  • 1/4 c  Mustard
  • 1 tb Horseradish

Directions

  1. Cut cooked sausages into 1/2 inch slices.  In skillet combine sausage and beer.  Cover and simmer for 10 minutes. Combine brown sugar and cornstarch.  Stir in vinegar, horseradish and mustard. Add to sausages. Cook and stir until bubbly.  Keep warm and serve warm using toothpicks.

Sausage-and-Pepper Heros Recipe

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 pound red bell peppers, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • 6 chicken sausages, about 5 ounces each (preferably with roasted pepper or parsley and cheese)
  • 3 long hero rolls, split lengthwise

Directions

  1. Heat a large cast-iron or nonstick griddle (you can also use 2 cast-iron or nonstick skillets). Add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Push the vegetables to the back of the griddle, cover with an inverted heatproof bowl and keep warm over low heat; stir occasionally as you cook the sausages.
  2. Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, 10 minutes. Add the sausages to the vegetables and keep warm. Brush the rolls with oil and toast on the griddle. Fill the rolls with the sausages and peppers, cut each one in half and serve.

H&F Cheeseburger Recipe

Ingredients for 4 burgers

  • 1 pack H&F hamburger buns, available at H&F Bakery
  • 1 jar H&F bread and butter pickles, available at H&F Burger in Ponce City Market
  • 1 pack Kraft American Singles
  • 1 large red onion
  • 1 pound grass-fed ground chuck (85/15 blend)
  • 1 pound grass-fed double-ground brisket
  • Butter, melted
  • Kosher salt

Special Equipment

  • Black+Decker Griddle
  • Mandoline

H&F Cheeseburger Recipe

Instructions

  1. Ask your butcher for 1 pound each of grass-fed ground chuck (85/15 blend) and grass-fed ground brisket. I went to Whole Foods, which made me buy 2 pounds of brisket since they had to grind it to order (ground chuck was ready in the meat case). Tell them you want the brisket passed through the grinder twice for a finer texture.
  2. Each patty is a 50/50 blend of chuck and brisket. First divide each of the meats into 16 even-sized balls. Combine one ball from each to make eight larger balls. Gently press into thin patties. The diameter of each patty should be slightly wider than the hamburger bun.
  3. Half an onion and shave into thin slivers using a mandoline. Set aside.
  4. Heat griddle to 400ºF. Butter the inside of the buns thoroughly, from edge to edge, and toast on griddle until crisp. Set aside.
  5. Season all of the patties with 1/2 teaspoon salt. Immediately place on hot griddle, salt-side down, and gently press with a spatula to set the shape and adhere the meat to the metal for maximum caramelization.
  6. Cook until the juices start to push through the surface of the patty, about 2 minutes. Flip, then add a few slices of onion to half the patties. Top all patties with American cheese. Once cheese begins to melt and enrobe the patty, about 20 seconds, create your double stack, placing the cheese-only patties on top of those with onions. Transfer to toasted buns. Top with 3 butter pickles. Serve.

Mac ‘n’ Cheese Hot Dog Recipe

You don’t have to go to the Staples Centre to get this basketball and hockey night staple.  You can make it at home.

Ingredients

  • 1 lb. Stouffer’s macaroni and cheese
  • 8 cups water
  • 1 tbsp. salt
  • ½ lb. macaroni pasta
  • 2 cups aged sharp cheddar sauce
  • ½ lb. shredded Parmesan
  • ½ lb. shredded sharp cheddar
  • 4 all-beef hot dogs
  • 4 Hawaiian hot dog buns
  • 2 tbsp. butter
  • Yellow mustard
  • Bacon crumbles
  • Diced onions

Mac ‘n’ Cheese Hot Dog Recipe

Directions

  1. Warm Stouffer’s macaroni and cheese by following instructions on package.
  2. Pour 8 cups of water into a large saucepan, add salt and bring to a boil.
  3. Once water is boiling, place macaroni in water and stir occasionally until tender.
  4. Remove pasta from water and drain.
  5. Place pasta back in the pan and add sharp cheddar sauce; stir until combined.
  6. Add shredded sharp cheddar and shredded Parmesan cheese.
  7. Add warm Stouffer’s macaroni and cheese to pasta mixture.
  8. Cook hot dogs on flattop/grill.
  9. Melt butter in a skillet; once melted, place hot dog bun on skillet face up and toast both sides.
  10. Place cooked hot dog in bun.
  11. Top with mac and cheese mix, yellow mustard, bacon topping and diced onions.
  12. Serves four.

The ShackBurger As Made By Mark Rosati

The ShackBurger

Serves 4

Ingredients

  • 4 hamburger potato buns
  • 4 tablespoons butter, melted
  • 4 tablespoons ShackSauce (recipe below)
  • 1 lb very cold ground beef, divided into 4 pucks
  • ½ teaspoon Our Salt & Pepper mix (recipe below)
  • 4 slices American cheese
  • 4 pieces green leaf lettuce
  • 8 ¼-inch slices ripe plum tomato

ShackSauce

  • ½ cup Hellman’s mayonnaise
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon Heinz ketchup
  • ¼ teaspoon kosher dill pickling brine
  • Pinch of cayenne pepper
  • Our Salt & Pepper Mix
  • ½ cup kosher salt
  • ½ teaspoon freshly ground pepper

Directions

  1. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato.
  2. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
  3. Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
  4. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
  5. Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
  6. Transfer the cheeseburgers to the prepared buns and enjoy.