Where to Buy

Lake days are one of our favourite parts about summer. Lucky for us we just happen to live in a country that’s home to over 3 million of them! 

Chances are you are no more than an hour’s drive to one of Canada’s many beautiful lakes where you can pack up the kids or grab a few friends and set up camp on a summer day.  You might even be lucky enough to live close to one of these stunning places from The Great Canadian Bucket List. 

Before you head out it’s important to make sure you’re fully prepared, once you find that perfect spot you’re not going to want to get up! On top of sunscreen, towels, floaties and an umbrella, a perfectly packed cooler is a MUST. 

We like to bring along sandwiches, fruit and Pepperoni Bites!
Nutritious snacks help keep hunger at bay so you can focus on spending time with friends and family enjoying the great outdoors.  

Where is your favourite lake? What do you like to bring along for snacks?

Be sure to get outside and explore and #ShareYourSummer. 

Looking for the perfect dish to serve on your patio this summer?
This Paella is bursting with Spanish flavours and pairs wonderfully with a glass of Rosé on a warm summer evening.  

Paella (Pah-Eh-Yah) is a Spanish dish that originates from Valencia, an eastern region of Spain. Paella is made up of rice, meat, seafood, vegetables and spices. There are many different variations of the dish that can differ from family to family. 

Our Paella recipe uses our Andouille Sausage, which is made with 100% Verified Canadian Pork™ raised without the use of antibiotics. For seafood, we used jumbo prawns and fresh mussels. Fresh mussels can be found in the seafood department at your local grocer and are usually sold by the pound. 

Saffron, paprika and garlic pair perfectly with the southern spice of the Andouille sausage

Make sure you have a large oven-safe dish that you can bake your Paella in.  
We love recipes that end up in one big pot. Not only does it allow all the flavours to meld together into a delicious union but it gives you a chance to tidy up the kitchen while it finishes in the oven! There’s nothing worse than having a million dishes to clean just as everything is ready to serve.

Recipe:

  1. Place prawns and 1 cup water in a medium pot, bring to a simmer and cook over medium heat until the prawns turn light pink, for about 2 minutes. Cool in the cooking liquid and set aside.
  2. Warm 2 tablespoons of olive oil over medium-high heat and sauté 1/2 onion and 1/2 garlic for about 7 minutes or until translucent. 
  3. Add whole tomatoes with liquid and the cooking liquid from the prawns, roughly crushing the tomatoes with a wooden spoon and cook for another 5 minutes.
  4. Set aside the cooked prawns.  Add chicken stock, saffron, paprika, a pinch of salt and pepper, and simmer for 20 minutes.
  5. Preheat the oven to 350F, in the meantime, warm up the rest of the olive oil over medium-high heat and sauté the rest of the onion and the garlic for 5 minutes or until soft
  6. Add sausages and cook for 7 minutes or until golden brown, then add rice and cook for 5 minutes or until translucent. Add the tomato mixture, stir well, and bring to a boil. 
  7. Remove from the heat and bake for 15 minutes with a lid on
  8. Add the cooked prawns and mussels and bake with a lid on for another 7 minutes or until the mussels are open
  9. Remove the lid and cook another 10 minutes. Take the pan out of the oven and let sit for a few minutes.
  10. Garnish with lemon and fresh parsley.  Serve hot. 4-5 Slices of Grimm’s Home Style Roast Beef

What is your family’s favourite go-to meal for summer nights?

We love all the excitement the holiday season brings! However, every year is seems to creep up on us faster and faster. Where did 2019 go!?

We know life is busy and time flies, so we want to make sure we can do our part to get you as prepared for holiday entertaining as you can be.

If you’ve been following along for the past few weeks you’ll know we just released a brand new holiday themed recipes, from appetizers to mains and everything in between.  We want your meals to stand out during the holiday season so we enlisted the help of food bloggers from all across Canada to create noteworthy dishes to impress your guests.

Here is the round up in order of appearance.

1. Tamarind & Ginger Ham with roasted Brussel Sprouts

This recipe is made with our Festive Ham ½ and a tangy Asian inspired glaze. Our Festive Ham 1/2’s are a great option for a smaller family get together and are available seasonally.

2. Holiday canapés

Next, Karlynn Johnston of the Kitchen Magpie created an array of canapés to please a crowd; everything from low carb, liver sausage and even a vegetarian option.

3. Meat and cheese spread

We’ve worked with @Chezchanelle all throughout 2019 and knew we needed her help to create the perfect holiday wine night setting. She set up a beautiful meat and cheese spread using our Sausage Rings, Bites, Toppers and Cheese paired with crackers, pickles, olives and fruit; so elegant and easy to recreate.

4. Balsamic roasted mushrooms

The holidays bring so many different opportunities to try delicious appetizer spreads. @sweetsugarbean used our Spicy Italian Sausage to stuff these balsamic roasted mushrooms with asiago cheese; bite-sized and bursting with so many good flavours.

5. Wild rice and Andouille sausage

If you’re looking for something different to bring for a side to your holiday dinner, this wild rice and Andouille Sausage dish from @hereforthefoodie will hit the spot. It has Cajun inspired flavours and is a completely gluten free alternative to stuffing.

6. Holiday wreath (with chorizo and Manchego)

Out of the Grimm’s Kitchen comes our next recipe, a savoury brunch item in the shape of a Holiday wreath and stuffed with delicious Chorizo Sausage and creamy Manchego cheese. Set some time aside for this recipe because the dough is homemade, but so worth it.

7. Country Classic Grilled Canapés

You can never have enough Canapé inspiration. We love to grill so we wanted to add a little of that touch our holiday appetizer offering. Country Classic Grilled Canapés are easy to whip up and sure to impress your guests.

8. Sausage Frittata with peppers and onions

Christmas breakfast should be a few things:
1. Delicious
2. Easy to make.
3. Easy to clean up
@crumbtopbaking provided us with a recipe that is all of that with her Sausage Frittata with Peppers & Onions.

9. Festive Ham with cranberry maple glaze

If you’re looking for a show stopping main course, fire up the grill and follow along with this recipe from @Zimmysnook.
He takes our ultimate creation, our slow roasted Festive Ham, and grills it with a Cranberry Maple Glaze. We are all for all grilling all year round and this is the perfect example of how to do that. 

10. Sausage rolls

Lastly, we closed out our Holiday recipes with a timeless classic, Sausage Rolls.
Our version is made using our raised without antibiotics Breakfast Sausage, balsamic caramelized onions and herbs. You can’t go wrong with this one. 

We hope you enjoyed all the recipes and giveaways throughout the past few weeks. Hopefully, we’ve sparked some inspiration! If you recreate one of the recipes be sure to tag us or the blogger who created the recipe, we’d love to see it! 

If you need a little more inspiration we have lots of other holiday-themed recipes from previous years as well.

Sweet Potato Sausage Bites

Sliced Meat Charcuterie Board

Festive Ham with Marmalade Bourbon Glaze

Holiday Stuffing with Country Classic Sausage

Thanksgiving is not just for Turkey! Especially if you’re someone who has multiple dinners throughout the holiday weekends it can get really boring eating the same cookie-cutter meal 2-3 times in a row. Don’t worry we’re here to help. We’ve got main dish recipes, sides, and even brunch ideas that will help your meal stand out from all the rest!

Let’s start with the most important, the main course.
Cooking Turkey can be a tedious job, not to mention no one really likes sticking their hand inside a bird. Ham is a great lean protein choice that’s low in fat, gluten-free and packed with flavour. The wonderful thing about ham is most of the work is already done. We fully cook all of our hams so all that’s left is for you to select which delicious flavours you want to glaze your ham with and bring it up to the desired temperature. Viola!

Here are three of our favourite Ham recipes including two brand new ones just in time for this year’s holiday season.

Orange Glazed Old Fashioned Ham.
We just dreamed this one up! Juicy orange slices and spicy cloves make for a flavourful dish that’s sure to impress.

First you’re going to want to let the ham sit out at room temperature for 30 minutes. Easy!
While the ham is resting, preheat your oven to 350.

Next wrap the ham in aluminum foil and bake for 35-45 minutes or until the internal temperature reaches 140.

In the meantime, juice 3 oranges and strain, combine the orange juice with sugar & mustard in a small bowl and mix well. Cut the remaining 3 oranges into circular wedges approx. 1/4 inch thick and then cut each circle wedge in half (to create a half-moon shapes) 

Take ham out of the oven and bring the oven down to 300ºF.
Remove foil, glaze the ham and decorate with orange slices securing them with cloves.
Bake another 30 mins, glazing with the rest of the marinade every 10 minutes.
Let the ham rest and serve warm.

You’re done! SO easy

find the full list of ingredients here.

If oranges aren’t your thing our you’re looking for a larger meal try our Honey & Maple Ham with Herb Apple Dressing or our Festive Ham with Marmalade Bourbon Glaze.

Opting for a brunch instead of dinner?

Try this beautifully layered Torta Rustica or these simple to make Ham and Cheese Buttermilk Waffles.

& finally, what to do with those left overs!

Festive Ham and Split Pea Soup is a great way to warm up as snow starts to make its appearance in parts of the country or if it’s beautiful and sunny, keep things light and refreshing with this Moroccan Eggplant Salad with Old Fashioned Ham and Feta.

Happy Thanksgiving everyone! Enjoy your long weekend.
If you made one of these recipes be sure to let us know in the comments.  

That’s a wrap on the 2019 Festival Season!
This is Grimm’s 4th consecutive year partnering with Gibbons Whistler to bring you events in communities throughout BC. On top of our well-known sponsorships in Kelowna and Whistler we added Après Backyard in Squamish, and the Clover Valley Beer Festival in Cloverdale to double our sponsorships in 2019.

Our team has just returned from Whistler where they, along with over 2500 attendees, braved the mountain rain to be a part of the 2019 Whistler Village Beer Festival.
Despite the rain, the attendance was great and everyone was in high spirits as they always are at Gibbons events. Let’s be honest, a weekend filled with great music, beer and food in a beautiful British Columbia setting means you’d have to try pretty hard to be in a sour mood.
We love people watching the crowds for all the group costumes and talking to all the festival-goers that stop by the tent for some warm food to go along with (or soak up) all that cold beer.

These events however aren’t only about beer drinking and good times. They each present an amazing opportunity to give back to the communities in which they are hosted.
At every event, our team shows up and fires up the grill to bring you delicious meal options of Bavarian Smokies and Sizzlin’ Wieners with all proceeds going to the organization of choice.

This season we raised just under $10K for our four organizations with the most recent being $2960 for Whistler Community Services Society. Past events donations have gone to help the BC Cancer Foundation, Sea to Sky Community Services and The Central Okanagan Food Bank.

We want to extend a big thank you to everyone who keeps coming back to the Grimm’s tent every year to show your support. We couldn’t do this without you!

As our BBQ season comes to a close and we welcome in the colder months we have to say it was a very successful season and we can’t wait to be back at it in 2020.

Did you attend any of the four events this year?

Happy Tuesday that feels like a Monday!

This past weekend was August Long, a holiday that has a different name from province to province.
Here in British Columbia, it is “BC Day.”
To celebrate being off on a Monday morning we decided to put a breakfast spin on our latest #OwnTheGrill creation.

There’s no denying the popularity of Avocado Toast. It makes its appearance on breakfast and brunch menus all over, especially in Vancouver, and it is widely associated with the millennial generation.
We wanted to incorporate creamy flavour and buttery texture of Avocado into our Breakfast Inspired Smokie along with the runny yolk from the fried egg and earthy green flavour of grilled asparagus.

Our Cheddar Bavarian Smokies are the centerpiece in this recipe; a juicy mixture of pork and beef that’s packed with pieces of real cheddar cheese.  Like all of Grimm’s Smokies, our Cheddar Bavarian is gluten and soy-free with No MSG added. We do recommend piercing the smokie a few times before consuming as they’re packed with cheese that has been known to explode when bitten.

This recipe is relatively simple and a great way to incorporate the grill into breakfast time.

First you’re going to want to prep your asparagus by cutting the ends off, brushing them with a small amount of oil and sprinkling with salt and pepper.
You can put these directly on the grill or in a tin foil pocket or a grill pan.

Put these on the grill alongside your smokies and heat both to the desired temperature and tenderness.
This will only take 5-10 minutes.

While your asparagus and smokies are grilling, fry your eggs.
 Add a little bit of water and cover with a lid in the last minute to perfect the yolk.

Spread cream cheese on a brioche bun, top with Smokie, sliced avocado, egg, and grilled asparagus, sprinkle with salt and pepper.

Pair with orange juice and a cup of fruit and breakfast is served!

We introduced you to all of our talented bloggers and chefs joining us for the #OwnTheGrill campaign, now let’s take a look at all the delicious recipes they’ve provided so far. Don’t forget to tag your own creations #OwnTheGrill for a chance to win the $3500 grand prize, we can’t wait to see what you come up with! 

First, we had Bahn Mi All Beef Smokies from Sweetsugarbean.
Renee created her take on this Vietnamese classic using our All Beef Sizzlin’ Smokies, fresh ingredients, and Jalapenos for an added kick.

Next, we had @thechefoutwest show us our summer staples don’t need a bun to be enjoyed. He used our Spicy Italian Sausage to create this simple pizza packed with mouthwatering flavours. 

More pizza! Pepperoni Pizza with Basil & Honey is as good as it sounds. Grill (or bake) this recipe from sweetsugarbean and enter summer BBQ heaven.

In need of a low-carb option? @chezchanelle brings us this delicious recipe featuring our RWA Bratwurst Sausage grilled on a bed of radicchio & onions with balsamic glaze.

Another low carb option from Ashley, These crisp and slightly spicy lettuce wraps featuring our RWA Andouille Sausage are
perfect for those on a keto diet or wanting a lighter option!

Executive Chef Josh Gale returns with his second recipe featuring our Cheddar with Bacon Sizzlin’ Smokie and homemade cashew chickpea hummus.

No barbecue is complete without having the best appetizers for your guests to munch on while you grill. Chanelle brings us these Turkey Pepperoni Skewers with Truffle Honey Aioli…delicious and easy appies to please a crowd.

There’s no need to keep your smokies in a bun, Ashley is back with this creamy pasta dish topped with our Bacon & Cheddar Bavarian Smokies.

Renee returns with these Tiki Time European Wieners, barbecued, bacon-wrapped, and topped with pineapple and sweet red onion.

@Thechefoutwest delivers his 3rd installment. Maple glazed Jalapeño & Cheddar Bavarian Smokies, roasted potatoes with dill and capers, farmers market salad with mustard vinaigrette. A delectable meal for a hot summer night.

Chanelle returns with these gourmet smokies that pack a ton of spicy, citrusy, smoky, and sweet flavours. This is how you #OwnTheGrill

Every single one of these recipes is sure to make you a summer BBQ legend. Stay tuned to see what these Chefs and Canadian Food Bloggers have waiting for you for the rest of the summer.
Feeling inspired? Go #OwnTheGrill. 

We’re kicking up the heat with Cajun flavouring, this is one of our favourite recipes to date! 

Put your ketchup and mustard away, we’re using gumbo as our condiment in this recipe. Our #OwnTheGrill campaign is all about getting creative and thinking outside the box when it comes to dressing up your bun. We went way out of the box with this one and the result was a delicious combination bursting with flavour. 

The first step is to make the gumbo,
a simple one pot dish containing crushed tomatoes, peppers, celery, rice, spices, chicken stock and shrimp.
This will be the longest part of the recipe as the rice needs time to cook.

It won’t be long until your kitchen is filled with the smell of Cajun seasonings, garlic and oregano simmering away in a mixture of crushed tomatoes and chicken stock.

The great thing about this recipe is that you’re making two meals in one. Once you’re done dressing your bun you’re left with a significant amount of gumbo that can either be used as a side or as a meal the next day. As with most one-pot meals, the flavours only increase if left to sit for a day.

While your gumbo is cooking you can fire up the bbq and start grilling the Andouille Sausage.
Our Andouille Sausage is packed with Cajun flavours of its own that complement the gumbo perfectly.
Andouille is part of our fresh sausage line that is made with 100% Verified Canadian Pork™ raised without the use of antibiotics. You will not see a lot of grease runoff from the sausage and it keeps its size when cooked, so fills out the brioche bun nicely.

When your sausages are grilled and your gumbo is done simmering, grab a bun and get to work on building your final creation.

Top with a full shrimp, fresh jalapenos, and hot sauce for extra heat. Viola… that’s how you #OwnTheGrill.

Preparation time: 15 Minutes
Cooking time: 40 Minutes
Servings: 4
Ingredients: 

Preparation: 

  1. Heat 2 tablespoons of oil in a stockpot or a large, deep sauté pan over medium-high heat.
  2. Add bell peppers, celery, jalapeño, onion, and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  3. Add the crushed tomatoes, chicken stock, rice, oregano, cayenne, bay leaf, and any other cajun seasoning you may have on hand and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and simmer for about 25-30 minutes, stirring every 5 minutes or so along the way so that the rice does not burn.
  4. While your gumbo is simmering, grill your Andouille Sausages on a grill pan or outdoor BBQ. If you don’t have a grill, fry your sausages in the pot or pan you’re using for the gumbo between steps 1 and 2. The flavour from the sausages will enhance your gumbo
  5. Once your rice is nearly cooked through, add the shrimp and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.
  6. Season the gumbo to taste with salt, pepper, and additional spices if needed. Remove from heat.
  7. Spread a generous spoonful of gumbo over the Andouille Sausage on a fresh brioche-style bun. Garnish jalapeño rounds and extra hot sauce if you like it spicy! Serve extra gumbo as a side.

We have been lucky enough to partner with four very talented individuals from across Canada this summer to inspire you to #OwnTheGrill.
Already we have seen many beautiful & delicious dishes come out of their kitchens using Grimm’s Smokies, Sausages, and Wieners. They will also be helping us out with some side dishes and appetizers to inspire complete menu ideas for your next BBQ.
We would like to introduce you to Josh, Chanelle, Renèe, and Ashley.

Let’s start in BC!
Josh Gale is an executive chef, born and raised in the lower mainland. He currently works as a restaurant consultant and culinary collaborator.
Juniper Kitchen, Nicli Antica and Wildebeest are just a few of the notable Vancouver restaurants Josh has worked/headed the kitchen of.
His dishes are always beautifully plated and inspired by his West Coast background. You can find Josh on Instagram at @thechefoutwest. 

Moving to Alberta.
Chanelle Saks is a budding chef with a passion for all things art.
You may recognize Chanelle from this past season of Masterchef Canada where she was a finalist. She combines fashion, lifestyle, and food seamlessly on her Instagram and blog Chez Chanelle. Chanelle continues to bring us fresh recipe ideas that make you want to invite your friends over immediately for an impromptu dinner party.

Further into the Prairies.
We have Renée Kohlman of Sweetsugarbean.
We came across Renée’s Instagram and knew immediately we needed to work with her.
Her use of fresh ingredients from the garden produce beautiful creations that are bursting with color. Renée has been in the kitchen since she was a child and is a published author of “All the Sweet Things.” Currently, in addition to her own blog, she writes recipe and food columns for newspapers in both Regina and Saskatoon.

Finishing up in Manitoba, @Hereforthefoodie is Ashley Hart’s creation.
Ashley is a first-time mom out of Winnipeg Manitoba. She caught our eye with her enormous sandwiches, wraps, and burritos packed with meat, eggs, cheese, and vegetables…how could we resist?
Her blog, AshleyMarieHart.com explores motherhood and choosing healthy options for her family. Follow along for easy protein-packed meals that will please the whole family.

Keep checking back all summer long to see more from these Chefs & Food Bloggers.
Remember to submit your own, #OwnTheGrill creations so we can feature them on our website alongside the pros.
The recipe with the top votes at the end of the summer will win a custom family portrait valued at $3500. Find more details on our promotions page.

We all know the classic hot dog image, wiener, and bun with the line of ketchup on one side and mustard on the other.  It’s synonymous with summer BBQs, sports events, fairs, and campfires.
There’s no denying that smokies, sausages, and wieners are summertime staples.

Smokies, sausages, and wieners are delicious on their own or with a few condiments … that’s WHY they’re summertime staples! But do we ever think to make them the centerpiece of gourmet recipes?
Why do we settle for ketchup and mustard?
This summer Grimm’s wants you to play, shape, create, and design to turn your barbecues, cookouts, and campfires into gourmet dining experiences with your beloved summer staples at the forefront.

All summer long we’ll be releasing recipes created by our team, along with Canadian Chefs and Food Bloggers to inspire you to Own the Grill.

Add onions, sauerkraut, sour cream, pickled beets, and grainy mustard to a Belgian Beer and Smoked Gouda Bavarian Smokie and top with a Pierogi for a traditional European Pierogi Smokie.

Meld the flavours of maple and cheese curds along with a Sizzlin’ Wiener to create a Canadiana inspired dish.

Following a low carb or Keto diet? Ditch the bun altogether and lay Bratwurst on a bed of grilled radicchio & onions. We look forward to a busy BBQ season raising money for those in need.

Own the Grill! Throw your favourite Grimm’s Smokie, Wiener, or Sausage on the grill and create your signature dish with your desired flavours!
It’s up to you what you want to create, the recipes are truly endless!

A few weeks ago the team traveled up to Kelowna to partake in the Great Okanagan Beer Festival festivities for the 4th year in a row.
In 2016 we partnered with Gibbons as a sponsor of the event and brought on the Central Okanagan Food Bank to make this weekend both about fun, and giving back.

Since our first year in 2016, this event has grown exponentially … with events now spanning over the full week leading up to the sold-out main event.
Including two Grimm’s sponsored brunches at the Train Station Pub, which always produces delicious recipes that they so kindly share with us.

This time around our team wanted to get a better idea of where the money we raise from grilling actually goes.
The team at the Central Okanagan Food Bank opened the doors to their new, beautifully designed facility and we got to have a first-hand look at their operation and the kinds of things your donations help pay for.

We were blown away by the structure they’ve created for their community in need.
The facility was bright and spacious, with shelves and shopping carts creating an authentic grocery shopping experience for their customers. Families are able to choose the kinds of things they would like to take home with them. Things they would actually enjoy.
Friendly staff was on the floor greeting everyone with a smile and helping pick items.

Watch the videos below for part of the interview we did during the tour, lots of great information about what the organization is doing.

It was eye-opening and just the motivation we needed to go out and raise $3866, our highest amount to date during the GOBF main even!  A HUGE thank you to everyone who stopped by the tent and purchased a Bavarian Smokie or Sizzlin’ Wiener.
Together over the last 4 years at the Great Okanagan Beer Festival, we have raised over $12,000 for the Central Okanagan Food Bank.

We look forward to a busy BBQ season raising money for those in need.
Watch for us this summer at Backyard Apres, Clover Valley Beer Festival, and Whistler Village Beer Festival and come support a good cause by filling your belly with delicious grilled meats.

What a weekend! We were lucky to attend another year of Healthy Family Expo this past weekend. Our team at the Grimm’s Fine Foods booth gave out samples of our Naturally Fermented Foods and our notorious #GrimmsShot to only the most adventurous!

During our time at the expo, there were some questions for the samples of our Original Pickles that had a number of reappearances: 
 

Not all Pickles are created equally! Fermentation is a natural process to pickling that is time-honoured and results in a raw product with living bacterial culture. The pickles we commonly find at grocery stores are not fermented. These commercial varieties of pickles are heat-treated in vinegar and this pasteurization process kills all beneficial culture and nutrients. 

The liquid brine that our Pickles are immersed in is chock full of the beneficial bacterial culture that results from natural fermentation. This pickle juice is a rich source of probiotics that support gut health, immunity, and aids in detoxification.

Our Pickles come in either Original or Spicy. They feature predominant flavours coming from a savoury blend of garlic, onion, dill seed, and bay leaf. Traces of mustard seed, coriander, and various peppercorn also enhance the wonderfully complex flavour that only foods that have been fermented carry. This results in a refreshing taste that many find addictive. 

All products in our Naturally Fermented line are vegan and vegetarian. These foods are also Kosher certified, gluten-free, and no preservatives (such as vinegar) go into them. 

Our Naturally Fermented Foods can be found at Whole Foods and other fine retailers in our Where to Buy page. You can always request our products at a local deli or grocer conveniently located by you. Always feel free to contact us if you’re going through difficulty in finding any Grimm’s Fine Foods product. 

Did you get to meet us at Healthy Family Expo this past weekend? Tell us what you thought of our Naturally Fermented Foods in the comments below, and view the full product line for inspiration on using our Kimchi, Sauerkrat, or Pickles in delicious recipes the whole family can enjoy. 

Check back over the weekend for Healthy Family Expo photos that will be posted on our Community Events page.