You already saturate your pulled pork with it, slather it on those delicious baby-back ribs, dip your fries in it...
McMasters Hawg Sauce truly is "the everything sauce," so check out a few more creative ways you can incorporate it into your meals!

Click an image below to take you to the recipe!

Sweet 'n' Sour Hawg Sauce Chicken

Hawg Sauce Pineapple Chicken

Fiery Chicken Salad

Mouthwatering Meatballs

Hawg Sauce Chicken Dip

Slow Cooker Meatloaf


Sweet 'n' Sour Hawg Sauce Chicken

This tangy, sweet sauce marries perfectly with the crisp, colorful veggies and tender chicken in this twist on a classic stir fry.

2 lbs boneless chicken, cut into bite sized pieces
1 colored bell pepper, jullienne
12 oz. frozen broccoli
8 oz. frozen snow peas


2 Tablespoons rice vinegar
2 large egg whites
2 Tablespoons cornstarch
1/2 teaspoon salt
1 Tablespoons vegetable oil


1/4 c. water
1 Tablespoon cornstarch
2/3 c. McMasters Hawg Sauce
1/3 c. rice vinegar
2 Tablespoons honey
1 teaspoon chili garlic paste




Cut chicken into bite sized pieces. Thoroughly beat together marinade ingredients with a fork. Marinate chicken pieces for 10-30 minutes, uncovered, in the fridge. Remove and place in a saucepan of gently boiling water with an additional tablespoon of vegetable oil. Boil 3 minutes.



Meanwhile, heat a tablespoon of vegetable oil in a wok or skillet on medium-high heat. Add broccoli and peppers and cook until just barely tender. Remove to a separate bowl.


Transfer chicken from boiling water to the skillet, and stir fry until fully cooked (no pink centers or 165)




While chicken is cooking, combine sauce ingredients, mixing first water with cornstarch, then adding the remaining sauce ingredients.



Add snow peas to the chicken in the skillet and cook 1 minute, just until snow peas are glistening. Reduce heat to medium



Return the broccoli and peppers to the skillet and pour sauce over, and stir.



Allow sauce to thicken in pan (no more than 5 minutes) and immediately serve over rice.



Fiery Chicken Salad

A fresh, easy-to-make southwestern take on a main-course salad, with the perfect amount of Hawg Sauce zest.

1 head of Lettuce
1 1/2 cup of Black Beans
1 1/2 cup of Corn
1 Bell Pepper (chopped)
1 lb of Frozen Chicken Nuggets (cook as directed & cut into strips)
1/2 cup of Shredded Cheddar Cheese

1. Layer ingredients
2. Create dressing by mixing equal amounts of McMasters Hawg Sauce and ranch dressing.
3. Drizzle dressing on top of salad and serve!


Hawg Sauce Chicken Dip

You'll be the life of the party when you bring this snack to your next Super Bowl party, church potluck, or birthday bash. 

2 cups - Shredded Cooked Chicken
1 (8 oz) Package - Cream Cheese (softened)

1/2 Cup - McMasters' Hawg Sauce
1/2 Cup - Ranch Dressing
1/2 Cup - Your favorite shredded cheese

1. Preheat oven to 350ºF.
2. Combine all ingredients and spoon into shallow 1-quart baking dish.
3. Bake 20 minutes or until mixture is heated through; stir. 

Serve with crackers, chips, or pretzels.

Mouthwatering Meatballs

1 package of 24 count frozen meatballs
1 onion (Julienned)
1 bell pepper (Julienned)

1. Sauté onions and pepper together until brown.
2. Pour in frozen meatballs with the vegetable mixture. Cook as directed on package.

Serve over rice and pour Hawg Sauce on dish as desired.

Hawg Sauce Pineapple Chicken

A tropical barbecue masterpiece. 

3 boneless chicken breasts (or 6 chicken tenderloins)
One can of pineapple (or 1 and 1/2 cups of cut up fresh pineapple)

The Glaze:
1 and 1/2 cups of McMasters' Hawg Sauce
1 teaspoon of red pepper flakes
1 tablespoons of corn starch
2 tablespoons of brown sugar

1. Add ingredients for glaze in a pot and bring to boil on the stove top until thick and syrupy. 
2. Put chicken in a glass dish and pour glaze over the chicken. 
3. Pour pineapple over the chicken on top of the glaze. 
4. Place in oven.  (For chicken breasts, cook at 375 degrees for approximately 30 to 45 minutes.  For chicken tenderloins, cook approximately 20 to 25 minutes or until chicken is done.)

Slow Cooker Meatloaf

A hearty meal perfect for those cool fall and winter evenings.

1 1/2 lbs ground chuck
2 eggs, beaten
2/3 cup fine dry bread crumbs (we recommend Italian flavor)
1/4 cup milk
1 tsp salt
1/2 tsp sage
Approx. 1/4 cup Hawg Sauce (Feel free to add more for extra flavor!)

1. In mixing bowl, combine eggs, milk, bread crumbs, salt, sage.
2. Add ground beef and Hawg sauce.
3. Mix together and shape into a log.
4. Place in slow cooker and cook on low 5-6 hours.
5. Remove meatloaf from slow cooker and drain off the grease.
6. Place meatloaf back in slow cooker and pour topping (see below) over it. Cook on high for 15 minutes.

Topping - mix all ingredients together:
1/4 cup ketchup
1/4 cup Hawg sauce
2 Tbsp brown sugar
1 tsp dried mustard
1/2 tsp nutmeg