Arctic Meat and Sausage

Arctic Meat and Sausage Arctic Meat & Sausage brings you the best authentic made in-house Deli products and fresh meats.

Chicken Shawarma Sheet-Pan DinnerAll the flavour of chicken shawarma, cooked on one sheet pan.Serves: 4Prep: 20 minutesC...
09/05/2026

Chicken Shawarma Sheet-Pan Dinner
All the flavour of chicken shawarma, cooked on one sheet pan.
Serves: 4
Prep: 20 minutes
Cook: 35 minutes
Ingredients
• 8 Arctic Meat & Sausage boneless (skin on or off) chicken thighs
• 2 tbsp / 30 mL olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 red onion, sliced
• 2 bell peppers, sliced
• 4 flatbreads
Garlic Sauce
• 180 mL / ¾ cup Greek yogurt
• 1 garlic clove, grated
• 1 tbsp / 15 mL lemon juice
• Salt
Instructions
1. Heat the oven to 220°C / 425°F.
2. Toss the chicken with the oil, lemon, garlic and spices.
3. Arrange the chicken, onion and peppers on a large sheet pan.
4. Roast for 30–35 minutes, turning the vegetables once.
5. Slice the chicken and serve with warm flatbread and garlic yogurt.
Chef Upgrade: Add pickled red cabbage and fresh mint.

Crispy Pork Schnitzel with Warm Apple-Mustard SlawListen for the crunch on this golden pork schnitzel.Serves: 4Prep: 25 ...
09/04/2026

Crispy Pork Schnitzel with Warm Apple-Mustard Slaw
Listen for the crunch on this golden pork schnitzel.
Serves: 4
Prep: 25 minutes
Cook: 20 minutes
Ingredients
• 4 thin Arctic Meat & Sausage pork cutlets
• 65 g / ½ cup flour
• 2 eggs, beaten
• 120 g / 2 cups panko breadcrumbs
• 1 tsp garlic powder
• Salt and pepper
• Neutral oil for shallow frying
Slaw
• 300 g / 4 cups shredded cabbage
• 1 apple, julienned
• 1 small carrot, shredded
• 2 tbsp / 30 mL c***r vinegar
• 1 tbsp / 15 mL grainy mustard
• 2 tsp / 10 mL honey
• 1 tbsp / 15 mL butter
Instructions
1. Season the pork. Coat each cutlet in flour, egg and seasoned panko.
2. Heat a thin layer of oil in a skillet. Fry the pork for 3–4 minutes per side until crisp and cooked through.
3. Melt the butter in a second pan. Add the cabbage and carrot and cook for 2 minutes.
4. Add the apple, vinegar, mustard and honey. Toss just until warm.
5. Serve the schnitzel over the slaw with lemon wedges.
Chef Upgrade: Mix grated Parmesan and finely chopped parsley into the panko.

Back to School - Back to savings too! Here are the September in-store specials. We are closed September 7 for Labour D...
09/04/2026

Back to School - Back to savings too! Here are the September in-store specials. We are closed September 7 for Labour Day.

Sausage-Stuffed Acorn Squash with Cranberry-Pecan CrumbleRoasted squash packed with savoury sausage, tart cranberries an...
09/02/2026

Sausage-Stuffed Acorn Squash with Cranberry-Pecan Crumble
Roasted squash packed with savoury sausage, tart cranberries and crunchy pecans
Serves: 4
Prep: 20 minutes
Cook: 50 minutes
Ingredients
• 2 acorn squash, halved and seeded
• 2 tbsp / 30 mL olive oil
• 450 g / 1 lb Arctic Meat & Sausage Italian sausage (hot or mild), casings removed
• 1 small onion, diced
• 1 celery stalk, diced
• 1 crisp apple, diced
• 125 g / 1 cup cooked wild rice
• 50 g / ⅓ cup dried cranberries
• 45 g / ⅓ cup chopped pecans
• 1 tsp dried sage
• 60 g / ½ cup shredded aged cheddar
• Salt and black pepper
Instructions
1. Brush the squash with olive oil and season. Roast cut-side down at 200°C / 400°F for 30 minutes.
2. Brown the sausage in a skillet. Add the onion, celery and apple and cook for 5 minutes.
3. Stir in the rice, cranberries, pecans and sage.
4. Turn over the squash halves and fill generously with the sausage mixture.
5. Top with cheddar and bake for another 15 minutes.
Chef Upgrade: Drizzle with a small amount of maple syrup mixed with c***r vinegar.

Maple-Dijon Chicken Drumsticks with Charred CabbageSticky maple-Dijon chicken with deeply charred, caramelized cabbage.S...
08/31/2026

Maple-Dijon Chicken Drumsticks with Charred Cabbage
Sticky maple-Dijon chicken with deeply charred, caramelized cabbage.
Serves: 4
Prep: 15 minutes
Cook: 45 minutes
Ingredients
• 10 Arctic Meat & Sausage fresh chicken drumsticks
• 60 mL / ¼ cup maple syrup
• 45 mL / 3 tbsp Dijon mustard
• 1 tbsp / 15 mL soy sauce
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ large green cabbage, cut into wedges
• 2 tbsp / 30 mL olive oil
• Salt and black pepper
Instructions
1. Heat the oven to 220°C / 425°F.
2. Combine the maple syrup, Dijon, soy sauce, garlic and paprika.
3. Season the drumsticks and brush with half the glaze. Roast for 20 minutes.
4. Place the cabbage wedges around the chicken and brush them with olive oil.
5. Brush the chicken with the remaining glaze and roast for another 20–25 minutes.
6. Broil briefly to caramelize the edges.
Chef Upgrade: Finish the cabbage with c***r vinegar and toasted pumpkin seeds.

Chimichurri Steak with Smashed Garlic PotatoesJuicy sliced steak, crunchy smashed potatoes and enough chimichurri to cov...
08/29/2026

Chimichurri Steak with Smashed Garlic Potatoes
Juicy sliced steak, crunchy smashed potatoes and enough chimichurri to cover everything.
Serves: 4
Prep: 20 minutes
Cook: 35 minutes
Ingredients
• 2 Arctic Meat & Sausage strip loin steaks
• 680 g / 1½ lb baby potatoes
• 3 tbsp / 45 mL olive oil
• 1 tsp garlic powder
• Salt and black pepper
Chimichurri
• 30 g / 1 cup chopped parsley
• 2 tbsp chopped fresh oregano
• 2 garlic cloves, minced
• ½ tsp chili flakes
• 2 tbsp / 30 mL red w**e vinegar
• 80 mL / ⅓ cup olive oil
Instructions
1. Boil the potatoes until tender. Drain and place on a sheet pan.
2. Gently smash each potato, brush with olive oil and season with garlic powder, salt and pepper. Roast at 220°C / 425°F for 20–25 minutes.
3. Combine all the chimichurri ingredients.
4. Season and grill or pan-sear the steaks to the desired doneness. Rest for 8 minutes.
5. Slice the steaks across the grain and spoon chimichurri over the meat and potatoes.
Chef Upgrade: Scatter crumbled feta over the hot potatoes.

Tuscan Sausage, Fennel & White Bean BakeA bubbling Tuscan sausage bake with creamy beans, sweet fennel and Parmesan.Serv...
08/28/2026

Tuscan Sausage, Fennel & White Bean Bake
A bubbling Tuscan sausage bake with creamy beans, sweet fennel and Parmesan.
Serves: 6
Prep: 15 minutes
Cook: 50 minutes
Ingredients
• 6 Arctic Meat & Sausage Italian Sausage with Fennel sausages
• 1 large fennel bulb, sliced
• 1 red onion, cut into wedges
• 2 tbsp / 30 mL olive oil
• 3 garlic cloves, sliced
• 1 can (796 mL / 28 oz) crushed tomatoes
• 2 cans (398 mL / 14 oz each) white beans, drained
• 1 tsp dried oregano
• ½ tsp chili flakes
• 125 mL / ½ cup chicken broth
• 60 g / ½ cup grated Parmesan
• Fresh parsley
Instructions
1. Heat the oven to 200°C / 400°F.
2. Brown the sausages in an oven-safe skillet, then set aside.
3. Add the fennel, onion and olive oil. Cook for 6–8 minutes.
4. Stir in the garlic, tomatoes, beans, oregano, chili flakes and broth.
5. Nestle the sausages into the beans and bake uncovered for 30 minutes.
6. Sprinkle with Parmesan and parsley before serving.
Chef Upgrade: Top with lemon zest and crisp rosemary breadcrumbs.

W**e Chorizo Lettuce Cups with Lime-Peanut CrunchCrispy lettuce, sizzling w**e chorizo and a salty lime-peanut crunch.Se...
08/26/2026

W**e Chorizo Lettuce Cups with Lime-Peanut Crunch
Crispy lettuce, sizzling w**e chorizo and a salty lime-peanut crunch.
Serves: 4
Prep: 20 minutes
Cook: 15 minutes
Ingredients
• 450 g / 1 lb Arctic Meat & Sausage w**e chorizo, casings removed
• 1 tsp / 5 mL sesame oil
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 1 tbsp / 15 mL grated ginger
• 2 tbsp / 30 mL soy sauce
• 1 tbsp / 15 mL lime juice
• 1 tsp / 5 mL honey
• 1 head butter lettuce, leaves separated
• 60 g / ½ cup shredded carrot
• 40 g / ⅓ cup chopped roasted peanuts
• Sliced green onions
• Fresh cilantro
Instructions
1. Brown the chorizo in a large skillet, breaking it into small pieces.
2. Add the sesame oil, pepper, garlic and ginger. Cook for 3 minutes.
3. Stir in the soy sauce, lime juice and honey. Cook until the sausage is glossy and lightly caramelized.
4. Spoon into lettuce leaves and top with carrot, peanuts, green onion and cilantro.
Chef Upgrade: Add a quick drizzle made from peanut butter, lime juice and warm water.

Harissa Chicken with Honey-Roasted CarrotsSweet, smoky harissa chicken roasted over caramelized carrots and crispy chick...
08/24/2026

Harissa Chicken with Honey-Roasted Carrots
Sweet, smoky harissa chicken roasted over caramelized carrots and crispy chickpeas.
Serves: 4
Prep: 15 minutes
Cook: 40 minutes
Ingredients
• 8 Arctic Meat & Sausage chicken thighs
• 2 tbsp / 30 mL harissa paste
• 1 tbsp / 15 mL honey
• 1 tbsp / 15 mL lemon juice
• 2 tbsp / 30 mL olive oil
• 1 tsp ground cumin
• 680 g / 1½ lb carrots, halved lengthwise
• 1 can (398 mL / 14 oz) chickpeas, drained
• Salt and black pepper
Yogurt Sauce
• 180 mL / ¾ cup plain Greek yogurt
• 1 tbsp / 15 mL lemon juice
• 1 small garlic clove, grated
• Chopped mint or parsley
Instructions
1. Heat the oven to 220°C / 425°F.
2. Combine the harissa, honey, lemon juice, olive oil and cumin. Coat the chicken with two-thirds of the mixture.
3. Arrange the carrots and chickpeas on a sheet pan. Season and toss with the remaining harissa mixture.
4. Place the chicken over the vegetables and roast for 35–40 minutes, until browned and cooked through.
5. Combine the yogurt sauce ingredients and spoon over the finished dish.
Chef Upgrade: Finish with toasted almonds and a drizzle of hot honey.

Apple-Cider Pork Chops with Crispy Sage PotatoesGolden pork chops, buttery c***r sauce and potatoes covered in crispy sa...
08/22/2026

Apple-Cider Pork Chops with Crispy Sage Potatoes
Golden pork chops, buttery c***r sauce and potatoes covered in crispy sage.
Serves: 4
Prep: 15 minutes
Cook: 35 minutes
Ingredients
• 4 Arctic pork loin chops
• 680g/1½ lb baby potatoes, halved
• 2 tbsp/30mL olive oil, divided
• 1 tsp garlic powder
• Salt and black pepper
• 1 shallot, finely chopped
• 250m/1 cup apple c***r
• 1 tbsp/15mL Dijon mustard
• 1 tsp/5mL apple c***r vinegar
• 2 tbsp/30 g cold butter
• 10 fresh sage leaves
• 1 crisp apple, thinly sliced
Instructions
1. Heat the oven to 220°C/425°F. Toss the potatoes with 1 tablespoon oil, garlic powder, salt and pepper. Roast for 25–30 minutes.
2. Season the pork chops. Sear in the remaining oil over medium-high heat for 3–4 minutes per side, or until cooked through. Set aside.
3. Add the shallot and apple to the pan. Cook for 2 minutes.
4. Pour in the c***r, Dijon and vinegar. Simmer until reduced by about half.
5. Lower the heat and whisk in the butter. Return the chops to the pan and spoon the sauce over them.
6. Fry the sage leaves briefly in the sauce or a little oil and scatter them over the potatoes.
Chef Upgrade: Add a spoonful of grainy mustard immediately before serving.

Address

1606 Kebet Way
Port Coquitlam, BC
V3C5M5

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5:30pm
Saturday 9am - 5pm

Telephone

+16044729995

Website

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