Ingredients

• 1 pkg Grimm’s Andouille Sausage, casings removed 
• 1 1/2 cups hash brown mix 
• 120 ml salsa
• 45 ml buttermilk ranch dressing
• 1 tsp cilantro, chopped
• ​4 large eggs

Preparation

1. Heat oven to 400°F and line baking tray with parchment paper.
2. Form bite-sized meatballs from the fresh sausage.
3. Spread hash browns and meatballs evenly on parchment paper and bake for 20 minutes or until done.
4. Scramble eggs in a nonstick skillet. 
5. Combine everything together, drizzling salsa, dressing, and cilantro last.

Ingredients

• 1 Grimm’s Chorizo Sausage
• ​4 strips Grimm’s Double Smoked Side Bacon
• 1 croissant
• 3 large eggs
• 1 1/2 tsp lemon juice
• 1 tbsp maple syrup
• 1/8 tbsp salt
• 1 tbsp vinegar (for poaching water)

Preparation

1. For the hollandaise, whisk 1 egg yolk, 1 1/2 tsp lemon juice, 1/8 tsp salt. Place over a double boiler and whisk until thickened. Remove from heat and add 4 tbsps unsalted melted butter, 1 1/2 tsp water, and 1 tbsp of maple syrup.
2. Sear the bacon and chorizo until crispy.
3. Poach 2 eggs in boiling water to preferred temperature, adding 1 tbsp of vinegar.
4. Cut croissant in half and toast insides only.
5. Place croissant down first, stack the bacon, chorizo, poached egg, and smother with maple hollandaise.
6. Serve with fruit and hash browns.

Ingredients

• 1/2 pkg Grimm’s Tuscan Style Turkey Breast
• 1/2 pkg Grimm’s Montreal Style Smoked Beef
• 1/2 pkg Grimm’s Original Pepperoni Bites® (175 g)
• 1/2 pkg Grimm’s Old Fashioned Ham
• 1 baguette, sliced into ¼”-thick rounds
• crackers
• olives
• gherkin pickles
• grainy mustard
• balsamic reduction
• 6 asparagus spears, steamed
• ​grapes

Preparation

1. Arrange the meats attractively on a large serving plate, wrapping ham slices around the asparagus spears.
2. Fill any gaps on the plate with baguette slices, crackers.
3. Fill small dishes with olives, pickles, mustard, and balsamic reduction.
4. Add the grapes last, piling them up to create the look of abundance.

Ingredients

Preparation

1. Let the ham rest at room temperature for at least 30 to 40 minutes.
2. Preheat the oven to 350°F.
3. Place vegetables in the bottom of a roasting pan.
4. Score top of ham into 1 inch diamond patterns.
5. Place the ham on rack in the roasting pan over the vegetables.
6. Add water to the pan to cover the vegetables.
7. Place a lid over ham or cover with a piece of heavy-duty aluminum foil.
8. Place the pan on the bottom third of the oven and roast until the centre of the ham is lukewarm (approx. 2 hours, depending on size. Overall cooking time should take about 15 minutes per pound).
9. In the meantime, combine the ingredients for the glaze in a medium saucepan.
10. Whisk constantly over medium low heat and cook until the mixture becomes syrupy, about 20 minutes. Do not leave the stove as the sweet mixture can easily boil and overflow. Remove from heat.
11. When the centre of the ham is lukewarm, take the ham out of the oven and baste with juice from the bottom of the pan. Put back in the oven, uncovered, for another 20 minutes.
12. ​Brush the marmalade mixture evenly over the ham, every 10 minutes for the remaining cooking time (approx. 40 minutes).
13. Take the ham out of the oven and let rest for 15 minutes. Carve and serve immediately.

Ingredients

• 1 pkg Grimm’s Spicy Italian Sausage
• 2 tbsp olive oil
• 4-5 garlic cloves, crushed
• 1 large onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups chicken stock, broth or water
• 1 tbsp basil (dried leaves)
• 1 container of semi-dried basil (found in the produce section)
• 1 can chopped tomatoes drained (796 ml) OR 1 glass container of strained Italian tomatoes
• 1-2 cans cooked white beans (your preference)
• 1 bunch Swiss chard, chopped chiffonade style
• 1/2 jalapeño pepper, diced
• 2 russet potatoes, chopped
• 1 zucchini, chopped

Preparation

1. Heat olive oil in a soup pot and sauté the onions and garlic until soft.  Add the celery, carrots, sun-dried tomatoes basil, Swiss chard, jalapeño, potato, and zucchini.
2. Add the chicken stock and a bit of water if necessary to barely cover the veggies.  Cook for 10 minutes.
3. Add the canned tomatoes, white beans, Grimm’s Spicy Italian sausage (squeeze out of the casing and crumble), and season with salt and pepper.  Bring back to boil and reduce the heat. 
4. Let simmer for at least 1 hour. Serve with parmesan and crusty bread or freeze.

Ingredients

• 1 cup Grimm’s Old Fashioned Ham Half, diced
• 1 cup Medium Cheddar Cheese, grated
• 1 3/4 cup all-purpose flour (or gluten-free substitute)
• 2 tsp baking powder
• 1/4 tsp coarse salt
• 3 large eggs
• 1 1/2 cups buttermilk
• 6 tbsp unsalted butter, melted

Preparation

1. In a large bowl, whisk the flour with baking powder and salt. In a separate bowl, lightly whisk eggs, then whisk in buttermilk and butter.
2. Pour the egg mixture into the flour bowl, and use a very light hand to gently mix.
3. When the ingredients about 80% combined, fold in the cheese and ham, being careful not to over-mix as waffles can become tough.  
4. Scoop about 3/4 cup of the batter into waffle iron (or per your waffle iron’s instructions) and cook until golden and crisp for about 3 minutes.
5. Cook to order or keep them warm in a 200°F oven until ready to serve.
   
   Note: A nonstick electric waffle iron is recommended for the best results.
   The stovetop kind is more likely to stick, especially with melted cheese.

Ingredients

• 1 pkg Grimm’s Farmer Sausage
• 1 slice Grimm’s Medium Cheddar Cheese
• 1 seeded bagel, sliced in half
• 2 large eggs
• 2 tbsp butter
• 2 lettuce leaves
• 1 slice tomato 

Preparation

1. Butter bagel slices and place in a cast iron or nonstick skillet over medium heat.
2. Crack an egg into each hole and season with salt and pepper.
3. Continue to cook until whites are set and the yolk is cooked to preference. 
4. Sear sausage rounds and place cheese over to melt. 
5. Assemble sandwich.
6. Garnish with fruit and hash browns. 

Ingredients

• ​4 Grimm’s Spicy Italian Sausages
• 4 Grimm’s Flour Tortillas
• 1/2 cup kimchi 
• 1 tbsp peanut or canola oil
• 2 tbsp unsalted butter
• 4 large eggs
• 1/4 tsp coarse salt
• 1 ripe avocado, sliced or mashed
• 4 inch length of cucumber, thinly sliced
• a few sprigs of cilantro (stems discarded)

Preparation

1. Heat oil in a large skillet over medium high heat.
2. Remove casings from sausages and cook, breaking them up with a spoon, until browned and cooked through about 5 minutes. Transfer to a bowl.
3. Reduce heat to low and add butter to the same skillet (no need to wipe it out). Whisk eggs with salt and add to pan when butter is melted. Cook eggs, stirring frequently, until just set.
4. Divide the eggs and sausage between the four tortillas. Top with avocado, cucumber slices, kimchi, and cilantro. Wrap up and serve.

Ingredients

• 4 Grimm’s Chorizo Sausage, casings removed and meat crumbled
• 1 yellow onion, finely chopped
• 10 cherry tomatoes, cut in half
• 4 cups spinach, cut into bite-size pieces
• 8 eggs
• 3 cups whole milk
• 2 tsp grainy dijon mustard
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 1 cup sharp cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• day-old ciabatta baguette, cut into 1 inch cubes, about 4 cups.
• butter, for pan

Preparation

1. Grease a large baking dish (9×12 inches) with butter.
2. Place crumbled sausage pieces in a large frying pan and cook over medium heat until golden brown, about 5-7 minutes.  Once cooked, remove from pan with a slotted spoon and set aside on a paper towel-lined plate. Drain all but 1 tbsp of fat from pan.
3. In the same pan, cook onion until soft and golden brown, about 6 minutes.  Add spinach and cook until it wilts about 2 minutes. Remove from heat and set aside to cool.
4. In a large bowl, beat eggs with milk, dijon, salt and pepper.  Mix in cheeses, bread, cooked sausage, and spinach mixture.  Pour into buttered pan and cover with plastic wrap.
5. When ready to bake your savoury bread pudding remove from fridge and preheat oven to 350°F.  Bake for 1 hour until cooked thoroughly, let sit for 5 minutes before serving. 
6. Cut or scoop out individual servings and enjoy!  

Tastes even better the second day!

Ingredients

• 1 pkg Grimm’s Breakfast Sausages
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 potatoes, diced small
• salt and pepper, to taste
• 4 bell peppers, cut in half lengthwise (see photos)
• 8 large eggs

Preparation

1. Preheat your oven to 350°F.
2. Remove the sausage from the package and chop it into small pieces. (Note: you may peel off the casing if you’d like.) Add the sausage and onion to a large skillet over medium high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt.
3. Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil.
4. Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away
   
   To make this dish ahead, cook the sausage hash and press it into the bell pepper halves. When you are ready for breakfast, crack the eggs into the peppers while your oven is preheating.

Ingredients

• 1 pkg Grimm’s Spicy Italian Sausage
• 2 large carrots, chopped
• 1/2 cup yellow onion or leeks, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 can diced tomatoes (796 ml)
• 1 can cannellini beans (425 g), drained and rinsed
• 1/2 tbsp dry basil
• 1 tsp salt
• 1/2 tsp pepper
• 283 g (one large box) pre-washed baby spinach leaves, chopped
• 1/2 cup parmesan cheese, grated

Preparation

1. In a large pot, heat 1 tbsp of olive oil over medium heat. Remove casing from sausage and brown, stirring to break into smaller pieces (approximatively 6 minutes).
2. Add onion, carrots, and garlic, and continue to cook, stirring often, until the sausage is cooked thoroughly, 5-10 minutes.
3. Add the broth, tomatoes, beans, basil, salt, and pepper. Bring to a boil. Reduce heat to a simmer and cover the pot. Cook for about 30 minutes until reduced.
4. Stir in the spinach and simmer for 2 minutes until the spinach is wilted.
5. Garnish with parmesan cheese and serve with crusty bread. 

Ingredients

• Grimm’s Festive Ham shank 
• 2 cups ham, cubed 
• 2 stalks celery, diced fine 
• 2 carrots, shredded 
• 1 medium onion, diced fine 
• 3 garlic cloves, diced fine 
• 2 tbsp margarine (or butter)
• 2 bay leaves 
• 2 cups split peas, rinse well
• 4 cups gluten-free chicken broth 
• 5 cups water

Preparation

1. In a large pot, sauté butter, celery, onion, garlic and ham bone for about 3-5 minutes until onion is clear.
2. Add rinsed green split peas, chicken stock, water and bay leaves.
3. Bring to a boil and then simmer with lid slightly open for about an hour and a half, or until the peas are fully cooked.
4. Add shredded carrots and simmer. with the lid off for about an hour. Skim off foam.
5. Remove bay Leaves and bone then blend slightly with a hand blender (if you don’t have a hand blender you can whisk it to smooth it a bit or just leave in with more texture).  
6. Add ham cubes, and ham from bone; season with salt & pepper to taste; simmer with lid off for another 30 minutes or more. (The longer you simmer it with lid off the thicker your soup will be)  Skim foam again if there is any.
7. Stir and Enjoy!

Tastes even better the second day!