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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

Mediterranean Power Potato 

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

Instructions

Prepare the Vegetable Mixture & Sauce:

Prepare the Chicken:

Assemble and Bake:

Serve 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

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

For Pikachu Food Art (optional):

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

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!

Looking for a last minute side dish to wow your guests? Look no further!

This holiday season, let’s spice things up with a savory twist on a classic side dish! These crispy, golden Brussels sprouts pair perfectly with the rich flavour of our Polish Sausage, crunchy almonds, and a bold spice blend that will leave your taste buds dancing.

Whether you’re looking for a unique addition to your holiday spread or a cozy comfort food for family gatherings, this dish by @VargaCooks is sure to impress! Get ready for a mouthwatering combination of spicy, smoky, and savory goodness in every bite.

Ingredients

Spice Blend

1 tablespoon each 
1 teaspoon each

Instructions

  1. Mix all the spice ingredients together, drizzle in olive oil, and mix until it becomes a loose paste consistency.
  2. Slice the Brussels sprouts in half and coat with the spice blend. Reserve any remaining spice blend and place in an air tight container. 
  3. In an air fryer on 450 degrees, place sprouts in for 10 minutes. Do not over crowd. Toss and continue to fry until crispy outside and cooked all the way through. Another 5-8 minutes. (depending on size of the air fryer you may do this in batches).
  4. While sprouts are cooking. Slice the sausage into rounds and the dice the shallot.
  5. Place 3 tablespoons of olive oil in a pan on medium high heat and Sauté the sausage and shallot until crispy and cooked through (approximately 10 minutes).
  6. Add in the almonds and cook for a few minutes more. Remove from the heat. 
  7. Enjoy!

‘Tis the season for sharing, and these Honey & Garlic Pepperoni Party Poppers by @aka.foodiedreams are the ultimate holiday crowd-pleasers! With flaky puff pastry, gooey mozzarella, and Grimm’s irresistible Honey & Garlic Pepperoni Bites, each bite is like unwrapping a tiny, delicious gift. Sprinkle on a little everything bagel seasoning for that extra festive flair, and watch your guests light up with every cheesy pull. Perfect for parties, potlucks, or just treating yourself while decking the halls! 🎅🧀

Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the puff pastry sheet (about 1/8 inch thick). Slice the puff pastry into 3-inch by 6-inch rectangles.
  3. Place a pepperoni bite and half a piece of mozzarella cheese stick in the center of each rectangle.
  4. Fold the puff pastry over the filling, leaving the ends open. Twist the ends to resemble a party popper cracker. (Optional: Use kitchen twine to tie the ends together to ensure the shape stays while baking)
  5. Brush the top of each pastry with the beaten egg, and sprinkle the everything bagel seasoning.
  6. Optional: using any remaining puff pastry, use a star-shaped cookie cutter to stamp small stars and place them on top to decorate the party popper.
  7. Place on the prepared baking sheet and bake for around 15 minutes or until golden brown.
  8. Let it cool slightly, then break the party popper apart to reveal the delicious cheese pull!

Get the Party Popping with Grimm’s Jalapeno Cheddar Smokie Poppers!

Looking for a show-stopping appetizer that’s as effortless as it is delicious? These bite-sized delights combine the bold, savoury flavours of Grimm’s Jalapeno Cheddar Smokie Poppers with the crispy elegance of phyllo cups. Topped with a drizzle of sweet and tangy honey-dijon aioli and a sprinkle of fresh chives, they’re perfect for any occasion—whether it’s a festive gathering, game night, or just a treat-yourself moment. Ready in under 15 minutes, these poppers are sure to steal the spotlight at your next spread!

Ingredients

Instructions

  1. Preheat a skillet over medium heat and gently warm the poppers for about 8 minutes, until expanded and golden brown.
  2. Meanwhile, make the honey-dijon aioli by combining all the ingredients in a squeeze bottle and shake to mix well.
  3. Place the cooked poppers in the phyllo cups and drizzle with the aioli.
  4. Garnish with chives and enjoy!

Santa’s sleigh isn’t the only thing dashing through the snow—this festive breakfast bowl by @chezchanelle is here to dash straight to your table! Featuring Grimm’s Sausage Toppers, crispy potatoes, perfectly poached eggs, and a flavour-packed chili garlic crunch, this dish is the ultimate way to fuel your holiday mornings. Whether you’re wrapping gifts or just wrapping yourself in a cozy blanket, this recipe will have you jingling all the way.

Ingredients

Instructions

  1. For the breakfast bowl: wash and pat dry the cubed potatoes. Toss them in cornstarch followed by the seasonings. Preheat a skillet over high heat with oil. Add the potatoes and fry until cooked through, flipping often, about 10-15 minutes total.
  2. For the chili garlic crunch: warm up 2 tbsp of oil on medium high heat. Add the garlic and fry for 3-5 minutes, until golden brown and crunchy. Remove from the heat and stir in the chili flakes, rest of the oil, salt and vinegar. Set aside (leaving it in the pot with residual heat).
  3. Meanwhile, heat a separate skillet over medium heat. Add the Grimm’s sausage toppers and gently warm, flipping once, for about 5 minutes total.
  4. To poach the eggs, bring a pot of water to a low boil and add a tsp of vinegar. Use a spoon to create a whirlpool and drop cracked eggs into the centre. Poach until your desired doneness, about 2 minutes for medium.
  5. Assemble the bowls with potatoes, sausage toppers, eggs and finish with the chili garlic crunch and chives. Enjoy!

Holiday dinners are all about creating unforgettable moments, and nothing sets the stage better than bold, memorable flavours. Enter the Sticky Plum Glazed Festive Ham by Zimmy’s Nook—a true star of the table. With its juicy, tender meat and a glaze bursting with spiced plum richness, this dish brings a special kind of magic that leaves everyone at the table happily quiet, relishing each bite.

This isn’t just another main course—it’s a tradition in the making. Perfect for intimate family gatherings or larger celebrations, it’s destined to become the recipe your guests can’t stop talking about. One bite, and they’ll be hooked.

Ingredients

Sticky Plum Glaze

Instructions

Preheat the oven to 350°F

For the Ham:

  1. Lightly carve a crosshatch pattern across the top of the ham.
  2. Place the ham on a rack in a small roasting pan.
  3. Add 12 slightly crushed cardamom pods, one blood orange sliced, a couple of sprigs of thyme and two cups of hot water into the roasting pan.
  4. Cover tightly with tin foil and cook for 2 to 2 ½ hours or until the ham has reached an internal temperature of 130°F. Baste the ham with pan juices.

Make the Sticky Plum Glaze:

  1. While the ham is cooking, make the glaze.
  2. Put the chopped plums into a 3-quart saucepan with the sugar, port, balsamic vinegar, ginger root, orange juice and crushed cardamom seeds. Place over a medium heat and cook for 20-25 minutes, until the plums have completely broken down to create a sticky jam consistency.
  3. Blitz with an immersion blender until smooth.

Glaze & Finish the Ham:

  1. Once the ham has reached 130°F, remove the ham from the oven.
  2. Raise the heat to 400°F.
  3. Spread the halved plums and onion wedges around the roasting pan.
  4. Brush the ham all over with a good layer of the spiced plum glaze.
  5. Roast for 25 minutes, adding another layer of glaze halfway through the cooking time.
  6. When the glaze has started to caramelise and the plums are soft, remove from the oven and leave to rest. **Watch the glazing process carefully and reduce the heat if the glaze begins to burn.

Carve & Serve:

  1. Slice and serve with the plums and extra plum sauce on the side.
  2. Enjoy!

Looking for a hearty, comforting dish to warm you up on a chilly evening? This Polish Sausage & Butternut Squash Gnocchi is the perfect blend of savoury, nutty, and creamy flavours that will satisfy every craving. Grimm’s Polish Sausage adds a smoky richness, while tender butternut squash and crispy gnocchi bring a delightful contrast in texture. Fresh sage and a splash of sherry wine elevate the dish with aromatic depth, and a sprinkle of Parmesan and toasted pine nuts ties it all together with a nutty, cheesy finish. Whether you’re hosting friends or indulging in a cozy dinner for the family, this recipe is bound to impress with its comforting flavours and simple, rustic charm.

Ingredients

Instructions

  1. In a pot of boiling water, cook gnocchi to package instructions. Remove gnocchi from water and place in a bowl. Toss with olive oil to prevent sticking and set aside. Reserve 1/2 cup of Pasta water.
  2. On medium heat in a pan, add 3 tablespoons of butter and 4 sage leaves. The sage will infuse the butter. Once fully melted, add in diced shallots and small cubes of butternut squash. Turn heat to medium high and sauté for approximately 6-7 minutes. Deglaze with the sherry wine vinegar and add in your Polish Sausage sliced into rounds. Continue to cook until the sausage gets crispy edges and the squash is cooked through (about 5-6 more minutes). 
  3. Remove the squash and sausage mixture and place in a bowl. Add olive oil into the same pan and on medium high heat, add the cooked gnocchi. If your pan is too small, do it in batches. Crisp up the gnocchi on one side and toss. 
  4. At this point, add in the sausage and squash mixture. 
  5. Add in the cream, 2 tablespoons of butter, and the parmesan. Toss until everything is well coated. Add in pasta water as needed. Start with 1/4 cup. Toss in the pan until the sauce is slightly reduced. 
  6. Finish by placing the gnocchi in a bowl and garnishing it with toasted pine nuts, crispy sage leaves, parmesan and a little flakey salt. 
  7. Enjoy!

 

Ingredients

Instructions

  1. In a large pot filled halfway with water. Par boil potatoes until soft, about 10 minutes.
  2. Strain from pot, cut in half and toss with olive oil salt & pepper. Place on a sheet tray into a preheated oven of 425. Cook for 10 minutes, toss and cook for 7-10 minutes more until crispy and golden.
  3. While potatoes are cooking. Add a swirl of oil in a pan. Slice the jalapeno cheddar poppers in slices and sauté in the pan until cooked through and a nice crust has formed.
    1. Optional: Can slice Smokie Poppers & air fry instead.
  4. Remove sausages, add into the same pan the corn and sliced jalapeño. Cook until cooked through with some of the corn becoming crispy. About 7-8 minutes. Add the sausages back into the pan and remove from the heat.
  5. Remove the potatoes from the oven. Place in a bowl add the sausage mixture into the bowl and toss. Pour in dressing and garnish with extra dill.
  6. To make dressing, add all ingredients into a food processor and blend until incorporated. Add salt and pepper to taste.
  7. Enjoy!