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!

Executive Chef Josh Gale (thechefoutwest) sears our Salami Bites® and adds them to this gourmet paella bursting with clams, mussels, prawns.
The dish gets its beautiful colour from squid ink added to the crispy Calasparra rice.

Ingredients

• 1 pkg Grimm’s Salami Bites®, cubed
• 1 1/2 cups short-grain rice (bomba, Calasparra or arborio)
• 3 cups chicken stock
• 1/4 cup white wine
• 1 garlic clove, diced 
• 227 g clams
• 227 g mussels 
• 227 g prawns
• 12 threads saffron 
• 2 tbsp smoked paprika
• 1/3 cup greens peas
• 1/3 cup sun-dried tomatoes, diced
• 1/2 cup mayonnaise 
• 1 lemon 
• Optional: 2 tbsp squid ink

Preparation

1. Heat olive oil in a large cast-iron pan, sear Grimm’s Salami Bites until browned and crispy. Add tomatoes, garlic, 1 tbsp paprika, and rice, sauté for 1 minute, then add white wine. Cook for 2 minutes until the wine reduces.
2. Pour in chicken stock and squid ink, stir to incorporate and then cook on medium heat for 20 minutes uncovered, do not stir. 
3. To a blender, add saffron, 1 tbsp smoked paprika, and 1/4 cup of boiling water. Let sit for 5 minutes, then add mayonnaise, lemon juice, and blend. 
4. After 20 minutes, add clams, mussels, prawns, and green peas to the paella, cover, and cook until all the shells have opened about 5 minutes.
5. Remove lid and continue cooking until the rice is frying and crispy. Do not stir, and serve the paella hot, in the cast iron pan it was cooked in. Enjoy! 

Our Bavarian Smokies are a perfect complement to flavours of the tangy pickled beets, rich Parmesan cheese, and mildly spicy tasting arugula lettuce. Served on a fresh baguette and perfect for any occasion.

Ingredients

• 1 pkg Grimm’s Original Bavarian Smokies 
• 1 cup arugula lettuce, loosely packed
• 1 cup pickled beets, diced  
• 1/3 cup parmesan cheese, shaved
• 1 medium red onion, finely sliced
• garlic aioli or ranch dressing
• black pepper to taste
• 2-3 baguettes

Preparation

1. Grill Bavarian Smokies on BBQ.
2. Slice the red onion and dice the pickled beets. Cut the baguettes to size and then in half lengthwise.
3. Place the Bavarian Smokie on the baguette, then add the red onions, pickled beets, arugula lettuce, parmesan cheese, and garnish with garlic aioli or ranch dressing.
4. Season with black pepper to taste, and enjoy!

Chanelle Saks steps away from the grill to show us the perfect way to prepare for a summer picnic.

Ingredients

• 1 pkg of Grimm’s Honey & Garlic Pepperoni Bites
• 1 wheel camembert, scored and drizzled with a touch of honey
• Grimm’s Turkey Pepperoni, cheddar and apple skewers
• A handful of mixed nuts
• 1 bundle of red grapes
• 1/2 a seedless watermelon
• A handful of mini bocconcini (about 6-8)
• A handful of mini tomatoes, assorted colours
• 1 baguette (don’t forget to bring a bread knife!)

Preparation

1. Prepare skewers
2. Pack everything up
3. Don’t forget to bring a utensils 

We love a good salad! sweetsugarbean wow’s us with this grilled corn salad featuring our Turkey Mini Peps.

Ingredients

Preparation

1. Brush the corn and jalapeño pepper with the canola oil. Grill on medium high heat for about 8-10 minutes, turning occasionally. The kernels and pepper should be soft and have some charred bits when they’re ready to come off the grill. Let them rest until cool enough to handle.
2. Slice the kernels off the cobs with a very sharp knife (be careful!) and remove the skin and seeds from the jalapeño pepper.
3. In a medium bowl, combine the corn, pepper, sliced pepperoni, black beans, cherry tomatoes, red onion, avocado, and garlic. Gently stir together.
4. Place the dressing ingredients in a jam jar and shake vigorously. Be sure that the honey has dissolved. Pour over the salad and stir in the chopped cilantro. Season to taste with salt and pepper. Serve immediately. Makes 4-6 servings.

These shish kebabs by hereforthefoodie featuring our Bacon & Cheddar Bavarian Smokies are bursting with added nutrients and colour from grilled veggies and full of flavour.
Simple and delicious.

Ingredients

• 1 pkg Grimm’s Bacon & Cheddar Bavarian Smokies
• 1 green pepper 
• 1 red pepper
• 1 yellow pepper
• 1 medium sized onion
• 8-10 mushrooms 
• your favourite seasonings

Preparation

1. Heat the grill to medium high heat.
2. Slice your Bavarian Smokies and vegetables.
3. Arrange on skewers as desired.
4. Season.
5. Grill about 10 minutes.
6. Enjoy!

Our Cheddar Bavarian Smokies are the centrepiece in this breakfast inspired smokie that incorporates the creamy flavour and buttery texture of avocado along with the runny yolk from the fried egg and earthy green flavour of grilled asparagus.

Ingredients

• 1 pkg Grimm’s Bavarian Cheddar Smokies 
• 1-2 avocados
• 1 asparagus bunch
• 5 eggs
• 5 brioche buns
• cream cheese for spreading
• drizzle of olive oil
• pinch of salt and pepper

Preparation

1. Heat the grill medium high.
2. Cut the ends off the asparagus, and brush with oil, salt and pepper, place either in tin foil, grill pan or directly on the grill.
3. Grill Smokies and asparagus until desired heat and texture (cooking times will vary, about 5-10 minutes)
4. Fry egg in a pan, in the last minute, add a spoonful of water and cover with a lid to perfect yolk.
5. Spread cream cheese on buns, top with smokies, sliced avocado, egg, grilled asparagus and sprinkle with salt and pepper.
6. Pair with orange juice and a cup of fruit and breakfast is served.

Our Sizzlin’ Jalapeño and Mozzarella Smokies, prepared by Chanelle Saks, is packed with a ton of spicy, citrusy, smoky and sweet flavours.

Ingredients

• 1 pkg Grimm’s Sizzlin’ Jalapeño & Mozzarella Smokies
• 6 pieces naan bread

Corn Relish

• 1/2 medium red onion
• 3 jalapeños, halved and deseeded
• 2 limes, halved
• 1 red bell pepper, halved
• 4 ears corn, hulled
• juice from 1 grilled lime
• 1/4 cup brown sugar, packed
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 tsp each salt and pepper

Lime Donair Sauce

• 1 can condensed milk (300ml)
• 3/4 tsp garlic powder
• 1/3 cup white vinegar
• juice from 1 grilled lime

Preparation

Corn Relish

1. Preheat grill to medium-high heat.
2. Place the red onion, jalapeños, cut limes, bell pepper and corn on the grill. Cook directly on the heat source turning 1-2 times, for about 10 minutes, or until all the elements are nicely charred, then remove and set aside to cool while you make the donair sauce (recipe below).
3. Once the grilled vegetables are cool enough to handle, remove the corn from the cob and finely chop the jalapeños, red onion, and bell pepper. Combine ingredients and juice from 1 of the grilled limes in a large bowl, then set aside.
4. In a small saucepan, stir together the brown sugar, water, apple cider vinegar, salt and pepper. Heat on the stove to a low boil, frequently stirring until the sugar has dissolved.
5. Remove from the heat and pour the vinegar mixture over the grilled vegetables.
6. Cover and refrigerate for 1 hour before serving.

Lime Donair Sauce

1. Whisk together the condensed milk, white vinegar, garlic powder, and juice from 1 of the grilled limes in a bowl, then refrigerate for at least 1 hour before serving.

Smokies & Naan

1. Place smokies on the preheated grill, turning often, until cooked.
2. Once the smokies are nearly cooked, grill the naan bread on both sides, until warm.
3. Serve smokies inside of grilled naan bread, add the grilled jalapeño-corn relish, and top with donair sauce.

A little Cajun flavour to spice up the grill! This recipe is a fun twist on a traditional gumbo, using the gumbo as a garnish to top off the bun alongside our Andouille Sausage.

Ingredients

Preparation

1. Heat 2 tbsps of olive oil in a stockpot or a large, deep sauté pan over medium high heat.
2. Add the bell peppers, celery, jalapeño, onion, and garlic. Sauté for 6 minutes, occasionally stirring, until the onions are transparent.
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 about every 5 minutes so the rice does not burn.
4. While your gumbo is simmering, cook the andouille sausages on a grill pan or outdoor BBQ. If you do not have a grill, fry the andouille sausages in the pot or pan you are 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, occasionally stirring until shrimp is pink and fully cooked. Discard the bay leaf.
6. Season the gumbo with salt and pepper to taste, then remove from heat.
7. Place the andouille sausage on the brioche bun and spread a generous spoonful of gumbo over top and garnish with jalapeño, parsley, green onions and hot sauce. Serve the remaining gumbo on the side.

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 created by @thechefoutwest

Ingredients

• 1 pkg Grimms Jalapeño Cheddar Bavarian Smokies 
• 908 g Yukon gold potatoes 
• 1 pack salad greens 
• 1 field cucumber 
• 1 cup baby tomatoes 
• 1 bunch dill
• 1/2 cup capers
• 1 cup olive oil
• 1/2 cup maple syrup 
• 1 tbsp mustard 
• 1 lemon 

Preparation

1. Start by placing the potatoes in an aluminum foil pouch, drizzle with olive oil and sprinkle with salt and pepper. Place on the bbq over medium heat or in the oven at 450°F, for around 30-40 minutes. 
2. Meanwhile, slice the cucumber and tomatoes for the salad. To make the dressing, juice one lemon, add the mustard, 1 tbsp of maple syrup, and while whisking, slowly pour in 2/3 cups of olive oil. Season with salt and pepper. 
3. To make the dressing for the potatoes, chop the dill and capers and mix with olive oil, salt, and pepper. 
4. Place the Smokies on the grill and cook for 4-5 minutes per side. Once they are perfectly grilled, brush them with maple syrup for a nice glaze. When the potatoes are golden and cooked through, toss them in the caper dressing. Mix the salad greens with the mustard vinaigrette and serve! 

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

Ingredients

• 1 pkg Grimm’s European Wieners
• 6 strips of bacon
• 1/2 cup barbecue sauce
• 1/2 pineapple
• 1 tbsp canola oil
• 1/2 red onion, finely diced
• 6 hot dog buns

Preparation

1. Preheat the grill to medium low.
2. Wrap the bacon around the Grimm’s European Wieners and secure the bacon to the wiener with a toothpick. Be sure to push the toothpick in all the way so it doesn’t burn.
3. Brush the pineapple half with the canola oil.
4. Place the wieners and the pineapple on the grill and cook until the bacon is crisp and the pineapple has some charred bits. This takes about 8-10 minutes.
5. Dice the grilled pineapple and carefully remove the toothpicks from the European Wieners before serving. Load up the hot dog buns with the European Wieners, grilled pineapple, and diced red onion. Serve immediately.