Grilled Country Classic Sausage, zucchini, white cheddar, and tzatziki on top of a toasted baguette. A simple way to add a grilled touch to your Holiday canapés.

Ingredients

• 2 pkgs Grimm’s Country Classic Sausage Rings
• 2 large zucchinis
• 1 french baguette
• white cheddar 
• tzatziki 

Preparation

1. Slice Country Classic Sausage, zucchini, baguette, and cheddar
2. Grill sausage, zucchini, and baguette
3. Spread tzatziki on baguette and place toppings.

With rich homemade bread, creamy Manchego cheese and our flavourful Chorizo Sausage, this impressive breakfast wreath is a showstopper for breakfast or brunch.

Ingredients

Preparation

Dough

1. Combine warm milk, sugar, and yeast. Let stand for about 10 minutes or until foamy. Mix in flour and salt.
2. In a large bowl, combine flour mixture, butter, and egg yolks until a shaggy dough starts to form. The dough will be soft (if too sticky, add up to 2 tbsp extra flour as needed). Transfer to lightly floured work surface, then knead for 8 to 10 minutes or until smooth and elastic.
3. Place dough in a greased bowl. Cover and let rise for 60 to 90 minutes or until doubled in volume.

Filling

1. Meanwhile, heat oil in a large skillet set over medium heat and cook chorizo and rosemary for 8 to 10 minutes or until browned and cooked through. Let cool completely. Stir in parsley.
2. Preheat oven to 375˚F. Line rimless cookie sheet with parchment paper and set aside. Lightly beat together egg and 1 tbsp water.
3. Roll out dough on a lightly floured surface into 17 x 11 inch rectangle, about 1/4 inch thick. Scatter Manchego cheese and chorizo over the top, leaving 1/2 inch border. Starting from the long end, roll up tightly into a log. Pinch ends of the log and seal together to form a ring. Transfer to cookie sheet.
4. Without cutting all the way through and keeping ring intact, make 12 cuts into the ring at 1 inch intervals, starting from the outer edge. Gently pull and twist cut pieces to reveal pinwheel filling.
5. Cover dough and let stand for 45 to 60 minutes or until doubled in size. Bake for 20 to 30 minutes or until golden brown.

In charge of bringing a side to your holiday dinner? This Andouille Sausage Wild Rice by hereforthefoodie is bursting with southern flavours and pops of holiday colour from the red and green peppers.

Ingredients

• 1 pkg Grimm’s Andouille Sausage (casings removed)
• 1 cup wild rice
• 2 cups bone broth
• 1/2 cup grape tomatoes
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 1/2 white onion
• 1 tsp garlic, minced
• 4-5 mushrooms, chopped
• 1 tbsp paprika
• 1 tsp oregano
• salt and pepper to taste

Preparation

1. Remove the casings from Andouille Sausage and chop.
2. Chop garlic, onions. peppers, and mushroom.
3. In a large pan heated over low medium heat, add garlic, onions, peppers, and mushrooms browning until fragrant and slightly softened.
4. Add chopped Andouille Sausage to the mixture and cook for 3-4 minutes.
5. Add bone broth, wild rice and tomatoes, simmer for 10-15 minutes on low heat until rice is tender. Serve. 

Renee Kohlman of sweetsugarbean uses our Spicy Italian Sausage to stuff mushrooms in this irresistible gluten-free appetizer that’s perfect for your next soiree.

Ingredients

• 3 Grimm’s Spicy Italian Sausages
• 20 large mushrooms
• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• salt and pepper
• 2 tsp fresh rosemary, finely chopped
• 1 tsp dried fennel seed
• 1/2 onion, diced small
• 2 garlic cloves, minced
• 120 g cream cheese
• 1/2 cup Asiago cheese, grated (plus some for topping)

Preparation

1. Clean the mushrooms with a damp paper towel and remove the stems.
2. In a large bowl, toss the mushrooms with the olive oil, balsamic vinegar and generous pinches of salt and pepper. Place onto a parchment-lined baking sheet and roast in a preheated 375°F oven for about 30 minutes. Stir once or twice, flipping the mushrooms over in the final moments so that the juices drain out. Remove from the oven. 
3. Meanwhile, in a large skillet over medium high heat, squeeze the sausage meat out of the casings and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces.  Stir in onions, garlic and spices, and cook a few minutes longer, until onion is softened. Scrape up any brown bits from the bottom of the skillet. 
4. Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine (don’t be afraid to use your hands).
5. Take a tsp and fill each mushroom cap so that it is quite full. Sprinkle with remaining Asiago.  Bake at 375°F for about 30-35 minutes, until golden. It can easily be doubled if feeding a large crowd.

Simple and delicious appies are a must for any party.
Karlynn Johnston of The Kitchen Magpie shows us how to please a crowd with this array of flavourful canapés.

Ingredients

Preparation

Classic Liver Canapés

1. Remove the Grimm’s Liver sausage from the packaging and if desired, place into an icing bag with a star tip attached.
2. Set out your crackers on your tray. Pipe or spread a small amount of the liver pate onto each cracker, trying to leave it so that you have a small hole on the top to place the cherry jam in.
3. Taking a small teaspoon, place a small bit of cherry jam into the hole that you made on top. Garnish with a piece of the cooked bacon and a straw of chive.

Roast Beef Canapés

1. Slice your fresh baguette into 1/3 inch thick pieces.
2. Slather a couple of teaspoons of the herb and garlic cream cheese on top of the baguette slices.
3. Place a small piece of roast beef on top of the cream cheese, letting the cream cheese “hold” it to the baguette slice.
4. Garnish with chopped chives.

 Vegetarian Canapés

1. Slice your fresh baguette into 1/3 inch thick pieces.
2. Slather a couple of teaspoons of the herb and garlic cream cheese on top of the baguette slices.
3. Top the cream cheese with thin slices of radish or thin slices of cucumber.
4. Garnish with a sprinkle of crunchy sea salt and a small slice or two of chives

Low Carb Canapés

1. Pipe or spread the liver sausage on top of the cucumber slices and top with diced chives and bacon instead of the cherry jam.
2. Pipe or spread the herb and garlic cream cheese on top of the cucumber slices and top with the roast beef salt and chives as needed.
3. For fully vegetarian low-carb canapés, pipe or spread cream cheese on top, followed by slices of radishes, then a sprinkle of sea salt if desired.

This sweet and tangy baked ham with Asian-inspired flavours will please any holiday crowd.

Ingredients

• 1 Grimm’s Festive Ham Half
• 1/2 cup brown sugar, packed
• 1/4 cup prepared tamarind paste
• 1/4 cup pineapple juice
• 2 tbsp fresh ginger, minced
• 2 whole star anise
• 1 Thai chili pepper, minced
• 500 g Brussels sprouts, halved
• 4 shallots, halved
• 2 tbsp canola oil
• 2 garlic cloves, minced
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey
• 1/4 tsp each salt and pepper
• 1/2 cup toasted cashews
• 1/2 tsp lime zest
• 2 tbsp lime juice

Preparation

1. Preheat oven to 350˚F. Let ham stand at room temperature for 20 to 30 minutes.
2. Meanwhile, combine brown sugar, tamarind paste, pineapple juice, ginger, star anise, and Thai chilli in a small saucepan set over medium heat. Bring to a simmer. Cook for 3 to 5 minutes or until sugar dissolves and the mixture is syrupy. Let cool and set aside.
3. Score top of ham into 1 inch diamond pattern. Place in roasting pan fitted with a rack. Add 1 cup of water to the pan. Cover with heavy-duty foil and bake in the lower third of the oven for 1 to 1 1/2 hours or until internal temperature reaches 110˚F, adding more water if the pan is dry.
4. Uncover ham and brush with some of the tamarind-ginger glaze. Bake, brushing with glaze every 10 minutes, for 30 to 40 minutes until internal temperature reaches 140˚F. Let stand for 15 minutes before slicing.
5. Meanwhile, increase oven temperature to 425˚F. Toss together Brussels sprouts, shallots, canola oil, garlic, soy sauce, sesame oil, honey, salt, and pepper. Arrange in a single layer on a parchment paper-lined baking sheet. Roast for 15 to 20 minutes or until tender. Toss with cashews, lime zest, and lime juice. Serve with ham.

Although we love getting creative in the kitchen and coming up with recipes, every so often there’s an existing recipe that lends itself so well to one of our products, we can’t pass up recreating it.
This soup was taken from the Trim Healthy Mama Recipe Collection – it’s our take on “Whoop Whoop Soup” using our Spicy Italian Sausage. Quick, delicious, and plentiful.

Ingredients

• 3 pkgs Grimm’s Spicy Italian Sausage 
• 8 cups chicken broth 
• 1 cup water
• 1 cup cream 
• 1 block frozen spinach 
• 1 tsp onion powder
• 1 tsp garlic powder 
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chilli flakes (if you want to turn up the heat)
• 1 1/2 tsp xanthan gum – to thicken. 

Preparation

1. In a large pot, brown the sausage
2. Pour in chicken broth, water, cream, spinach, and spices and let the spinach cook down.
3. Tap in xanthan gum, tapping in a very small amount at a time and stirring to avoid clumping.
4. Cook for about 10 minutes.
5. Serve hot.

Delicious, Gluten-Free, Dairy-Free, and Paleo, this quick recipe by The Endless Meal is sure to hit the spot.

Ingredients

• 1 pkg Grimm’s Fine Garlic Sausage, sliced into 3/4-inch pieces
• 4 medium zucchinis, spiralized or sliced with a julienne peeler
• 1 tsp sea salt
• 2 tsp olive oil, divided
• 1 large onion, sliced thick
• 3 bell peppers, sliced
• 3 garlic cloves, finely minced
• 4 Roma tomatoes, diced
• 1 1/2 tsp paprika
• 1 tsp oregano
• 1/2 tsp chili flakes
• sea salt, to taste

Preparation

1. Place the zoodles in a large bowl and sprinkle the sea salt over top. Mix them around a little then set them aside.
2. Heat 1 tsp of the oil in a large skillet over medium high heat. Add the Grimm’s Fine Garlic Sausage and cook until brown on both sides, about 5 minutes. Remove the sausage from the pan and increase to high heat.
3. Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are translucent, about 5 minutes. Add the tomatoes, paprika, oregano, and chilli flakes to the pan and cook until the tomatoes are soft, about 5 minutes. Add the sausage back into the pan and season with salt, if needed.
4. Rinse the zoodles well under warm tap water. You want to remove all the salt. Ring the zoodles dry with your hands then add them to the pan. Toss and heat through before serving.

The classic flavour of our Old Fashioned Ham, beautifully coated in juicy orange slices and spicy cloves, is a delicious (and easy) family feast.

Ingredients

• 1 Grimm’s Old Fashioned Ham Half (800g)
• 6 small oranges (3 for juicing, 3 for decoration)
• 1/2 cup brown sugar
• 1 tbsp dijon mustard
• cloves
• rosemary (optional)

Preparation

1. Unwrap ham and let sit at room temperature for 30 mins.
2. Preheat oven to 350°F. Wrap ham in aluminum foil. Bake about 35-45 minutes on a baking sheet until the centre of the ham reaches 140°F.
3. While your ham is baking, juice and strain 3 oranges, and mix in a small bowl with sugar, mustard and rosemary (optional).
4. Slice the remaining 3 oranges in flat, 1/4 inch half circle pieces. 
5. Remove ham from the oven and reduce heat to 300°F.
6. Remove the aluminum foil, glaze ham, and decorate with oranges slices, using cloves to secure them in place.
7. Place the ham back in the oven and bake uncovered for an additional 30 minutes, glazing with marinade every 10 minutes until ready. Before serving, allow the ham to rest and serve warm.

Take the stress out of preparing a holiday meal with this flavourful recipe by Chanelle Saks.
The herb-apple dressing pairs beautifully with the sweetness of our Honey & Maple Ham.

Ingredients

• 2 Grimm’s Honey & Maple Ham Halves (800 g each)
• 2 tsp maple syrup
• 1 chicken bouillon cube
• 1/4 cup unsalted chicken stock
• 1/4 cup hot water
•  7 tbsp butter (divided)
• 1 large yellow onion, chopped
• 2 cups celery (about 5-6 stalks), chopped
• 4 cups apples, cubed (Ambrosia or similar variety)
• 2 cups white mushrooms, sliced
• 2 tbsp fresh sage, chopped
• 3 tbsp fresh curly parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 large firm baguette (about 7-8 cups, cubed)
• salt and pepper to taste

Preparation

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the hot water and chicken stock and dissolve the bouillon cube into this mixture. Pour this into the base of a roasting pan and place a roasting rack over top. Place the hams in the centre of the rack, drizzle with the maple syrup and cover with foil.
3. Place in the preheated oven for about 25-30 minutes, or until the hams are warmed through. Baste hams halfway in order to keep from drying out.
4. Meanwhile, start on the dressing. Cut the bread into roughly 1/2 inch cubes, place in a large mixing bowl and set aside. Cut the apples into roughly the same size cubes and set aside separately. Slice the mushrooms and dice the onions and celery, set aside. Roughly chop the herbs and set aside.
5. Melt 4 tbsp butter in a large heavy skillet over medium high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Season (sparingly) with salt and pepper. Add apples and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms and sauté until tender, about 3 minutes. Add the bread cubes to the mixture and mix gently until well incorporated, reduce to low heat.
6. Meanwhile, in another pan, melt 3 tbsps of butter in a skillet on medium heat. Once melted, add the herbs and sweat (on low heat) for about 5 minutes, until fragrant. Remove from heat and pour over the bread mixture, mixing everything together over low heat. Cover.
7. Remove the ham from the oven and allow to rest for a few minutes. Immediately pour the liquid from the pan over the dressing and cook covered for 5 minutes or until all the liquid has been absorbed.
8. Slice ham and enjoy immediately!

Another recipe from the talented sweetsugarbean. Our British Banger Sausages lay the foundation for delicious balsamic caramelized onions and tangy sauerkraut.

Ingredients

• 1 pkg Grimm’s British Banger Sausages
• 2 large onions, thinly sliced
• 1 tbsp canola oil
• 1 tbsp butter
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• 1 cup sauerkraut
• 4 sausage buns
• 1 tbsp dijon mustard
• parsley leaves for garnish, optional

Preparation

1.  Heat a 10 inch skillet over medium high heat. Add the oil and butter. Once the butter melts, add the onions. Stir around so they are coated, and let them cook for 10 minutes, stirring occasionally. Sprinkle on the salt and sugar, and turn the temp down to medium low. Let the onions cook until they begin to brown then stir a little. Don’t stir too often otherwise the onions won’t brown very much (every 3-4 minutes is fine). If the onions get too dry, add a bit of water into the pan. When the onions begin to get very brown and start sticking onto the bottom of the pan, you’ll need to stir every minute. When happy with the colour, add the balsamic vinegar and scrape up the browned bits from the bottom of the pan. Remove from the heat. 
2. While the onions are cooking, heat a small saucepan over low heat and add the sauerkraut. You just want to warm the kraut. A microwave would do the job nicely, too.
3. Preheat a grill or grill pan to medium heat. Add the Grimm’s British Banger Sausage and grill until deeply browned and gorgeous – about 8-10 minutes, depending on your grill.
4. Warm the buns in the oven or on the grill. Slather with mustard. Snuggle in the grilled sausages and smother with the caramelized onions and sauerkraut. Eat immediately. 

Our Sizzlin’ Original Smokie, with Greek salad on pita bread, is a refreshing meal that is perfect on a hot summer day.

Ingredients

• 1 pkg Grimm’s Sizzlin’ Original Smokies (6 links)
• 1/2 heaping cup Feta Cheese
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled and coarsely chopped
• 1/2 red onion, peeled and chopped
• 1 bell pepper, seeded and coarsely chopped
• 1/2 cup brine-cured pitted black olives, sliced
• 6 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• salt and freshly ground black pepper
• fresh parsley or dill garnish, chopped
• 6 pita bread

Preparation

1. Combine the feta cheese, cherry tomatoes, cucumbers, red onions, bell peppers, and olives in a bowl. Whisk together the olive oil, lemon juice, salt and pepper, then toss together with the salad.
2. Grill the smokies on a BBQ or grill pan.
3. Place the grilled smokies on the pitas, then add the Greek salad. Garnish with fresh parsley or dill, fold the pita together slightly and enjoy!