Looking for a snack that’s equal parts cheesy, sweet, and totally unforgettable? This Cheesy Churro Smokies recipe, created by the talented @aka.foodiedreams, takes Grimm’s Sizzlin’ Cheddar Smokies and wraps them in golden, cinnamon-sugar choux pastry for a fun mash-up that’s crispy, gooey, and guaranteed to impress. Perfect for parties, game days, or when you’re craving something over-the-top delicious, these handheld bites bring a sweet-and-savoury twist you didn’t know you needed.

Ingredients

• 6 Grimm’s Sizzlin’ Cheddar Smokies
• ½ cup unsalted butter
• 1 cup water
• 2 tbsp granulated sugar
• 1¼ cups all-purpose flour
• 1 tsp salt
• 3 large eggs

For the cinnamon sugar churro coating:

• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. In a pot over medium heat, combine the butter, water, sugar, and salt. Stir until the butter melts and the mixture begins to boil.
2. Reduce the heat to low and add the flour all at once. Stir quickly and continuously until the dough pulls away from the sides of the pot and forms a ball (about 1–2 minutes).
3. Transfer the dough to a mixing bowl and let it cool for 5–10 minutes. Then beat in the eggs one at a time, mixing until the batter is smooth, glossy, and pipeable.
4. Pat the Grimm’s Sizzlin’ Cheddar Smokies dry and insert a skewer into each one.
5. Transfer the choux batter to a piping bag with a star tip.
6. Pipe the batter directly onto each skewered smokie, rotating as you go to coat evenly. Use a spoon to help smooth and seal the ends if needed.
7. Preheat air fryer to 375°F (190°C). Lightly spray the coated smokies with cooking oil and place them in the air fryer basket (work in batches if needed).
8. Air fry for 15 minutes, turning halfway, until golden brown and puffed.
9. Immediately roll in the cinnamon-sugar mixture while still warm. Drizzle with mayo, ketchup, mustard, or any other condiments you like!

Looking for a quick, flavour-packed meal that feels both fresh and satisfying? This Montreal Smoked Beef Salad with Avocado Garlic Dressing is your answer. Created by the talented @aka.foodiedreams, this salad is anything but ordinary—layered with crisp veggies, savoury Grimm’s Montreal Style Smoked Beef, and topped with a creamy homemade dressing that brings it all together. It’s perfect for a light lunch, dinner, or even meal prep—and it comes together in just 20 minutes. Let’s dig in!

Ingredients

• Grimm’s Montreal Style Smoked Beef
• 2 romaine lettuce, chopped
• Cherry tomatoes, halved
• Cucumber, diced
• 2 eggs, hard-boiled and sliced
• Crispy fried onions

For the Avocado Garlic Dressing:

• 1 ripe avocado
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2-3 tbsp water (to thin, as needed)
• Salt & pepper to taste

Instructions

1. In a blender or food processor, combine the avocado, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Add water 1 tablespoon at a time until you reach your desired consistency – it should be creamy but pourable.
2. Place the chopped romaine on a large plate or in a bowl. Top with halved cherry tomatoes, cucumber, and egg.
3. Roll or fold the slices of Grimm’s Montreal Roast Beef and place them on top of the salad.
4. Sprinkle crispy fried onions just before serving for extra texture. Add any additional salad toppings you like!
5. Drizzle the avocado garlic dressing generously over the salad, and enjoy!

Canada Day eats, but make it extra Canadian ? These Chicken Smokies with Maple Aioli & Cheese Curds are the perfect backyard BBQ upgrade—smoky, creamy, and just a little bit sweet (thanks to real maple syrup, of course). Made with Grimm’s Chicken Smokies and finished with fresh chives, they’re everything you love about this country in one delicious bite. Recipe by the amazing @chezchanelle 

Ingredients

• 1 package Grimm’s Chicken Smokies
• 3/4 cup Canadian cheese curds
• 6 hot dogs buns
• Chives for serving

For the Maple Aioli:

• 1 tbsp real Canadian maple syrup
• 3 tbsp mayonnaise
• 1 tbsp dijon mustard

Instructions

1. Grill the Grimm’s Chicken Smokies for 5 minutes on each side over medium high heat.
2. Meanwhile, whisk together the maple syrup, mayonnaise and mustard until well combined.
3. Layer buns with the cheese curds followed by the smokies and maple aioli.
4. Top with fresh chives and enjoy!

Warm Smokie Popper “Sushi” Bites in Cucumber Cups—made by Zimmy’s Nook—are a bold twist on classic party snacks. Featuring smoky, cheesy Grimm’s Jalapeño & Cheddar Smokie Poppers layered with seasoned sushi-style rice and crisp cucumber, they deliver all the heat and freshness with zero raw fish. A drizzle of spicy mayo and a sprinkle of toasted sesame seeds finish off these flavour-packed bites, perfect for entertaining, game day, or a fun gluten-free appetizer.

Ingredients

Main Ingredients

• 1 package Grimm’s Jalapeño & Cheddar Smokie Poppers (20 count)
• 2–3 large English cucumbers (you will get ~8–9 rounds per cucumber)
• 2 teaspoons toasted sesame seeds (white and/or black)
• Fresh chives or cilantro, finely chopped

For the Sushi-Style Rice

• 1 cup cooked sushi-style rice (short- or medium-grain white rice)
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• Pinch of salt

For the Sriracha Mayo

• ½ cup mayonnaise
• 1–2 tablespoons sriracha (adjust to taste) Sriracha is generally gluten-free, but always double-check the ingredient list on the specific brand you are purchasing to be sure. 
• 1 teaspoon rice vinegar
• ½ teaspoon gluten free soy sauce
• ½ teaspoon sesame oil (optional)
• Pinch of garlic powder

Instructions

1. Prepare the Cucumber Cups (Can be prepped in advance)

• Slice cucumbers into 1.5-inch thick rounds. Leave the skin on for structure.
• Use a small spoon or melon baller to hollow out the center, leaving a solid base intact.
• Pat the inside dry with paper towels to prevent sogginess.

If making in advance:

• Storage: Place upright in an airtight container lined with paper towel. Cover with damp paper towel, then seal.
• Fridge: Up to 24 hours in advance.
• Tip: Keep them dry to avoid soggy rice later. Pat dry again before filling.

2. Make the Sushi-Style Rice (Can be prepped in advance)

• Cook rice according to package directions.
• While warm, mix 1 cup cooked rice with rice vinegar, sugar, and salt.
• Let cool to room temperature before assembling.

If making in advance:

• Storage: Store cooled rice in an airtight container in the fridge for up to 48 hours ahead.
• To Use: Let come to room temperature or microwave gently with a damp paper towel for 15–20 seconds to soften and fluff.
• Tip: Add a drop of rice vinegar or a splash of water when reheating if it feels too dry.

3. Pre-Assemble the Cucumber Cups (Prepare the day of)

• Press about 1 teaspoon of seasoned rice into the base of each cucumber cup.
• Add another teaspoon around the inner sides to form a nest.
  Tip: Wet your fingers to prevent sticking when pressing the rice.
• Add a dollop of sriracha mayo and sprinkle sesame seeds into each cup.
• Cover and refrigerate.

4. Warm the Smokie Poppers (Just Before Serving)

Air Fryer Method:

• Preheat to 325°F. Heat poppers for 4 minutes, then increase to 400°F for 2 minutes for a light crisp.

Oven Method:

• Bake at 350°F for 8–10 minutes, watching for melted cheese around the edges.
• Let rest 2–3 minutes before handling.

Tip: Do not overcook to keep the cheese intact and the poppers juicy.

5. Finish and Serve

• Nestle one warm Smokie Popper upright into the center of each prepared cucumber cup.
• If needed, tuck a bit more rice around the sides for structure.
• Add a dollop of sriracha mayo on top.
• Sprinkle with toasted sesame seeds and chopped chives (or cilantro).
• Serve immediately for the best contrast of textures and temperatures.

If you’re looking for a great party bite that’s easy to prep, quick to grill, full of flavour and fun to serve, these grilled Smokie Poppers by Zimmy’s Nook are it! We used Grimm’s Jalapeño & Cheddar Poppers, grilled them until golden and gooey, then gave them an elote-inspired upgrade with a cheesy, zesty topping made from cotija, lime zest, and smoky spices.

Once grilled, we placed the poppers on a platter and sprinkled the elote-inspired topping over them while they were still hot. Then we skewered each popper with a fresh lime wedge so guests could squeeze that bright citrus right on top. The balance of creamy cheese, smoky heat, and lime is so good—and they disappear fast.

Ingredients

Smokies

• 1 (500 g) package Grimm’s Jalapeño & Cheddar Poppers (20 pieces)
• Avocado oil (or a neutral oil)

Elote-Inspired Toppings

• ⅔ cup finely grated cotija cheese (or feta)
• Zest of 2 small limes
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional)
• 3 tablespoons finely chopped cilantro (optional)
• Flaky sea salt, to taste

For Serving

• 1 ½ large limes, (slice each lime into 8 wedges then cut each wedge in half)
• 20 small skewers or cocktail picks

Instructions

1. Preheat the Grill
   Preheat your grill to medium-high heat (around 400°F).
2. Make the Toppings
   In a wide, shallow dish or small platter, mix together the crumbled cotija, lime zest, smoked paprika, chili powder (if using), cilantro, and a pinch of flaky sea salt (optional). Spread the mixture out in an even layer.
3. Prep the Poppers
   Toss the Grimm’s Jalapeño & Cheddar Smokie Poppers with a bit of neutral oil to lightly coat them.
4. Grill the Poppers
   Place the poppers on the grill and cook for 8 to 10 minutes, turning occasionally, until they are nicely blistered and golden brown.
5. Add the Elote-Inspired Toppings
   While the poppers are still hot, transfer them to the dish with the toppings and generously sprinkle the mixture over them. Gently press the poppers into the mixture to help it cling.
6. Skewer and Serve
   On each skewer, add a fresh lime wedge followed by a dressed popper. Arrange on a platter and serve warm. Just before eating, squeeze the lime over the popper for a fresh, zesty finish.

May is Celiac Awareness Month, and this recipe is proof that gluten-free eating can still bring the crunch, the comfort, and all the flavour.

Created by the incredible Zimmy’s Nook, this recipe turns Grimm’s Gluten-Free Kolbassa into crispy, cheesy, smoky little bites of perfection. Coated in gluten-free panko and Parmesan, then air-fried until golden and crunchy—these are dangerously snackable. We were hooked after one.

✔️ Made with Grimm’s Kolbassa Sausage + gluten-free panko
✔️ Naturally gluten-free, fully craveable
✔️ Perfect for game day, BBQs, or snack attacks of any kind

Note: While all the main ingredients are gluten-free, always double-check labels to ensure they’re certified gluten-free—additives and cross-contamination can sneak in when you least expect it.

Ingredients

Kolbassa Fries

• 1 package Grimm’s Kolbassa Sausage
• 1/2 cup grated Parmesan cheese
• 1/4 cup gluten-free breadcrumbs (panko-style for best crunch)
• 1/4 tsp smoked paprika
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• Olive oil (or avocado oil)

Mustard Aioli

• 2 ½ tablespoons mayonnaise
• 2 ¼ teaspoons Dijon mustard
• ½  tsp grainy mustard
• ½  tsp lemon juice
• ½  tsp honey (optional, for balance)
• ¼  to ½  tablespoon hot sauce, more or less based on your heat preference
• Salt & pepper to taste

Instructions

1. Preheat the Air Fryer
   Set the oven to 400°F (200°C).
   Insert the air fry basket into the middle rack position.

2. Prepare the Kolbassa
   Pat the kolbassa dry if it is a bit moist from packaging.
   Slice the kolbassa in half lengthwise, then cut into thin, fry-like strips, about 1 cm thick and 8-10 cm long.

3. Prepare the Mustard Aioli
   In a small bowl, whisk together all aioli ingredients.
   Taste and adjust with a bit of honey for sweetness or lemon juice for brightness.

4. Coat the Fries
   In a shallow bowl, mix the parmesan, gluten-free breadcrumbs, paprika, smoked paprika, and garlic powder.
   Toss the kolbassa ‘fries” in olive oil. Then place the strips in the GF breadcrumb mixture, pressing each strip into the coating for better adherence.
   
   Tip: we used gluten-free panko but pulsed it in a coffee grinder to make it a bit finer—it helped the coating stick better and gave the fries an awesome golden crunch!

5. Air-Fry
   Arrange the coated kolbassa strips in a single layer on the air fry basket.
   Air-fry for 12–15 minutes total, flipping halfway until golden and crispy. (Be cautious, start checking at the 10-minute mark and flip and add more time if required)

6. Serve
   Pile the crispy kolbassa fries onto a platter and serve hot with a side of spicy mustard aioli for dipping.
   Garnish with chopped chives or fresh parsley and serve with a side of quick-pickled onions to cut the richness.

May is Celiac Awareness Month, and there’s no better time to celebrate safe, delicious recipes that everyone can enjoy — especially those living gluten-free! These Mini Flower Tortilla Quiches by @aka.foodiedreams are made with Grimm’s Corn Tortillas, which are naturally gluten-free, and filled with hearty, wholesome ingredients like Grimm’s Bacon and Honey & Maple Flavour Ham. They’re not just cute and springy — they’re also perfect for brunch, meal prep, or a fun snack that doesn’t compromise on flavour or safety. Let’s bake something beautiful and gluten-free this May! ??

Ingredients

• 1 package Grimm’s Corn Tortillas (12 tortillas) 
• 4 slices Grimm’s Thick Sliced Centre Cut Bacon
• 1/2 cup Grimm’s Honey & Maple Flavour Ham, diced
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup cheddar cheese, shredded
• 1/2 cup vegetables of your choice (ex. asparagus, onion, mushrooms), diced
• 1/2 cup cherry tomatoes, halved 
• Salt & pepper

Instructions

1. Soften the tortillas by microwaving them (3-4 at a time) for 15 seconds between two damp paper towels. Once soft, lightly grease a 12-cup muffin tin and gently press each tortilla into the muffin tin to form the base.
2. Dice and prepare all your ingredients: chop the asparagus, ham, onion, and mushrooms. Halve the cherry tomatoes to use later as flower “petals.”
3. Heat 1 tablespoon of oil in a pan over medium heat. Cook the bacon, flipping occasionally, until crispy, about 12-15 minutes. Let cool slightly and crumble the cooked bacon.
4. Sauté the veggies in a pan over medium heat. Cook the onion, mushrooms, and asparagus for 4-5 minutes until softened. 
5. Whisk the egg mixture by combining the eggs, heavy cream, shredded cheddar cheese, salt, and pepper in a bowl until smooth.
6. Assemble the quiches by dividing the bacon, ham, and sautéed veggies evenly among the tortilla cups.
7. Pour in the egg mixture carefully, filling each cup until full.
8. Decorate with tomatoes by placing the halved cherry tomatoes on top of each quiche, arranging them like little flower petals.
9. Preheat the oven to 375°F (190°C) and bake for 20 minutes, or until the eggs are set and the tops are lightly golden.
10. Cool slightly in the muffin tin for 5 minutes, then carefully lift out and enjoy!

Looking for a quick, delicious, and protein-packed meal? These Twice-Baked Potatoes featuring Grimm’s Kolbassa Sausage Toppers take comfort food to the next level! Whether you’re craving classic cheddar and sour cream or a Mediterranean twist with feta and tzatziki, these flavourful spuds are the perfect addition to any meal. Easy to prep in advance and finished to crispy, cheesy perfection in the air fryer, they’re a go-to for busy weeknights or meal prep days. Let’s dig in!

Ingredients

• 1 pack Grimm’s Kolbassa Sausage Toppers 
• 4 medium russet potatoes 
• 1 cup Shredded cheddar cheese plus extra to top 
• 3/4 cup sour cream 
• Salt & pepper to taste 
• 1 bunch chives 

Mediterranean Power Potato 

• 1 pack Grimm’s Kolbassa Sausage Toppers
• 4 medium russet potatoes 
• 1 cup Feta cheese plus extra to top
• 3/4 cup tzatziki 
• 1 red pepper diced 
• Salt & pepper to taste 
• 1 bunch chives 

Instructions

1. Start by baking potatoes, this can be done in advance. Place potatoes in an air fryer and bake at 350 degrees for 45 minutes. 
2. Cut the potatoes in half, and scoop out the flesh while keeping the skins intact. 
3. Place the fluffy baked potato into a mixing bowl. 
4. Add in sour cream, cheddar and 3 sliced sausage toppers. Finish with salt and pepper and mix until incorporated. 
5. Scoop the filling back into the potato skins. Top with cheddar and another sliced sausage topper. 
6. Now you may refrigerate the potato for a quick easy protein packed meal. Or air fry it right away. 
7. Finish in the air fryer at 450 for 6-7 minutes or until cheese is golden and bubbly. 
8. Add fresh chives and go!

*For the Mediterranean Power Potato, use the same method with specified ingredients.

Inspired by traditional Italian Chicken Pizzaiola, this recipe by James Synowicki (@ZimmysNook) transforms a classic dish into a uniquely indulgent experience. Tender chicken breasts are butterflied and stuffed with gooey mozzarella and a savoury vegetable-pepperoni mixture, then topped with a rich tomato sauce, extra cheese, and more pepperoni for a delightful crunch. The result is a hearty, comforting, and delicious meal that’s perfect for busy weeknights or special occasions.

Ingredients

• 2 teaspoons avocado oil (or olive oil)
• 1 small onion, diced
• 1 large red bell pepper, diced
• 1 jalapeño, diced, seeds and membrane optional
• 2 teaspoons dried oregano, divided
• 64 slices (approx. 100g) Grimm’s Dry Pepperoni Toppers (divided- 28 whole for topping, roughly chop the remaining 36)
• 4 cloves garlic, minced
• 1 bottle of passata
• 3 tablespoons tomato paste
• 4 skinless chicken breasts about 6 ounces each
• 1 teaspoon freshly ground pepper
• 2 cups grated mozzarella, divided
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh basil, sliced into thin ribbons

Instructions

Prepare the Vegetable Mixture & Sauce:

• Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the diced onion, red bell pepper, and 1 teaspoon of oregano. Sauté for 5–7 minutes until soft.
• Add the roughly chopped pepperoni and cook for 2 minutes. Stir in the minced garlic and cook for another 2 minutes until the garlic turns lightly golden. Transfer the mixture to a plate.
• In the same skillet, combine the passata, tomato paste, and remaining oregano. Heat over medium-low for 1–2 minutes while stirring, then remove from the heat and set aside.

Prepare the Chicken:

• Preheat your oven to 375°F and lightly grease a 9” x 11” baking dish.
• Place each chicken breast on a cutting board. Using a sharp knife, carefully slice along the side of each breast to butterfly it (open it like a book).
• Fill the opening of each breast with 1/4 cup of mozzarella, then add about 1/4 cup of the vegetable-pepperoni mixture on top of the cheese.
• Gently fold each breast closed, ensuring the stuffing is securely enclosed.

Assemble and Bake:

• Pour a thin layer of the tomato sauce into the baking dish. Arrange the stuffed chicken breasts on top and season with freshly ground pepper.
• Pour the remaining sauce over the tops of the chicken. Sprinkle each breast with the reserved Parmesan and mozzarella cheeses.
• Top each breast with 7 whole pepperoni slices.
• Bake uncovered for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F.

Serve and Enjoy:

• Remove from the oven and spoon sauce on the plate. Place the chicken over the sauce and sprinkle with fresh basil ribbons. Serve with a crisp Caesar salad and enjoy!

Spicy Vodka Pasta – A Valentine’s Day Dinner for Two ?

Nothing says “I love you” like a homemade meal, and this Spicy Vodka Pasta is the perfect way to turn up the heat this Valentine’s Day! Creamy, cheesy, and with just the right kick, this dish is made even more irresistible with Grimm’s Double Smoked Ukrainian Sausage. Whether you’re cooking for your special someone or just treating yourself, this rich and indulgent pasta is love at first bite.

Light the candles, pour the wine, and let’s get cooking! ❤️?

Ingredients

• Grimm’s Double Smoked Ukrainian Sausage
• 1/4 cup Olive Oil
• 1 Small Onion, Diced
• 3 tbsp Tomato Paste
• 2 oz Vodka
• 1⁄2 tbsp Red Pepper Chili Flakes
• 2/3 cup Cream
• 1/4 – 1/2 cup Parmesan Cheese
• 1/4 cup of grated Mozzarella
• Salt & Pepper to taste

Instructions

1. Boil salted water and add pasta of your choice.
2. In a separate pan, heat up 1/4 cup olive oil and add sliced Ukrainian Sausage into pan.
3. Add small onion finely diced and mix until translucent.
4. Add 3 tbsp tomato paste and mix.
5. Add 2 oz of vodka and let it simmer / dissolve. Mix again.
6. Pour in 2/3 cup cream and mix well. Let it cook until it bubbles.
7. Add a 1/4 – 1/2 cup (or more) of grated Parmesan cheese and 1 small ladle of pasta water. Mix well.
8. Add your spices here.
9. When sauce is creamy, add in pasta when al dente and cooked to your liking.
10. Toss with some more pasta water and parm if needed.
11. Add pasta into baking dish, sprinkle mozzarella cheese on and put in the oven on broil until cheese is golden and bubbling.
12. Enjoy!

A Valentine’s Day Breakfast to Fall For

Start your Valentine’s Day with a breakfast as heartwarming as your love! This Smokie Egg Heart Avocado Toast by Kristy (@aka.foodiedreams) is the perfect way to surprise your special someone with a delicious and adorable meal. Featuring Original Sizzlin’ Smokies shaped into charming hearts, creamy avocado, and perfectly cooked eggs, this recipe is both easy to make and full of flavour.

Want to add an extra touch of fun? Try the optional Pikachu Food Art for a creative twist that will make your Valentine smile. Whether you’re sharing this with a loved one or treating yourself, this meal is a heartfelt way to start the day. ?

Ingredients

• 2 Grimm’s Original Sizzlin’ Smokies (or whatever flavour you prefer!)
• 2 eggs
• 2 slices of bread
• 1 avocado
• Salt and pepper
• Tater tots (optional, for serving)

For Pikachu Food Art (optional):

• 1 slice of cheese
• Seaweed
• Heart-shaped edible confetti
• Ketchup

Instructions

1. Slice each Grimm’s Smokie in half lengthwise, leaving 1 centimeter at one end intact. Gently bend both halves inward to form a heart shape and secure with a toothpick at the top.
2. Heat a pan over medium-high heat. Once the pan is hot, turn the stove to low heat and grill the Smokie hearts on both sides until lightly browned.
3. Crack each egg into separate small bowls and gently pour it into the center of the heart. Cover the pan with a lid and cook until the egg whites are set but the yolk is still runny. (For a soft yolk, keep the heat low.)
4. Place toasted bread slices on plates, add avocado slices, and season with salt and pepper.
5. Carefully place a Smokie egg heart on each toast and remove the toothpick.
6. Pair with crispy tater tots for the ultimate brunch experience!

Optional Pikachu Food Art:

1. Cut cheese slice into long pointy ear shapes and place them on the top of the egg yolk.
2. Cut small seaweed pieces for the nose, mouth, and the details on the ears.
3. Place heart-shaped edible confetti on the egg yolk for eyes. (or if you don’t have this at hand, cut out two small circles using seaweed for the eyes)
4. Using a toothpick, add two small drops of ketchup on both sides of the egg yolk for the cheeks.

We’ve teamed up with Ben Chelin (@recipeincaption) to create a dish that’s guaranteed to impress! The secret to taking this creamy Cajun-inspired pasta to the next level? Our Fine Garlic Sausage—it’s flavour-packed, perfectly smoked, and bursting with rich, garlicky goodness.

The best part? You can whip it up in under 30 minutes, making it the ultimate weeknight dinner that feels indulgent without the fuss. It’s a dish you’ll want to make on repeat!

Ingredients

• 350 grams of rigatoni
• 1x 300g Grimm’s Fine Garlic Sausage, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup yellow onion, diced
• 1 red bell pepper, seeded and diced
• 4 large cloves garlic, minced
• 6 teaspoons cajun seasoning
• 1 cup parmesan cheese
• 1 cup heavy cream, or half and half
• 5 ounces of cream cheese (140 grams)
• 3/4 cup pasta water
• 1/4 cup chicken broth

Instructions

1. Make your pasta according to the package in salted water. Save some pasta water, drain the pasta and set aside with a splash of olive oil mixed in so it does not clump.
2. While the pasta is cooking, add the butter and olive oil to a hot pan along with the sliced Grimm’s Fine Garlic Sausage and half of the cajun seasoning (3 teaspoons). Cook over medium heat, stirring occasionally for approximately 7-10 minutes until the sausage is crispy and golden. Once satisfied, remove the sausage from the pan and set aside.
3. In the same pan, add the diced onion, red pepper, and the rest of the cajun seasoning. Cook over medium heat for approximately 5 minutes. The onion should be translucent.
4. Add the garlic and stir to combine then cook for an additional 1-2 minutes. 
5. Add the parmesan, heavy cream, cream cheese, and chicken broth. Mix this all together and stir, cooking for another 7 minutes or until the sauce has thickened and the cream cheese has dissolved.
6. Add the pasta along with the pasta water. Mix this until all the pasta is coated. Cook for a final 3 minutes, then serve with freshly chopped parsley on top and even more parmesan. If you want to loosen the sauce, add even more pasta water. 
7. And you are done, enjoy!