Ingredients

• 1 pkg Grimm’s Honey Ham 
• Your favourite bread (use a gluten-free option to make celiac friendly)
• sliced Swiss cheese
• sliced havarti 
• eggs 
• milk 
• pesto sauce 

Preparation

1. Heat greased frying pan on medium low heat 
2. In a small bowl crack 2 eggs, add a splash of milk, and a spoonful of pesto sauce. Whisk. 
3. Dip the first piece of bread into the egg batter and place it in the frying pan. 
4. Layer havarti, Swiss, and Honey Ham and let melt slightly. 
5. Dip the second piece of bread in batter and place it on top of the cheese in the pan.
6. Flip. 
7. Remove from pan when the cheese is melted and both sides of bread are golden brown.
8. Cut in half and serve with fruit or a nice warm bowl of soup!

Ingredients

Preparation

Beer Biscuit

1. Mix all dry ingredients.
2. Mix all wet ingredients.
3. Combine the two, hand mix, the dough should be soft and moist.
4. Turn dough onto a lightly floured surface, roll until 1/2 inch thick.
5. Cut into 4 x 4 inch squares.
6. Bake in an oven preheated to 425°F until golden brown, about 10-12 minutes.

Beer-Braised Grimm’s Farmers Sausage Rounds

1. Place all items in a pan and place in the oven at 275°F for 2 1/2 hours.

Sando

1. In a hot cast iron pan, crisp up 3 strips of Grimm’s Double Smoked Side Bacon.
2. Using the same pan heat 3 slices of Grimm’s Black Forest Ham and 2 pieces of the braised Grimm’s Farmers Sausage Rounds.
3. Place on toasted biscuit and top with a sunny side egg. 
4. Serve alongside roasted potatoes, hash browns or fruit 

Ingredients

Preparation

Beer Braised Grimm’s Bratwurst Sausage 

1. Place all items in a pan and place in oven at 275°F for 2 1/2 hours

Beer Hollandaise Sauce

1. Melt butter and leave at room temperature.
2. Over a pot of water, whisk remaining ingredients constantly making sure nothing is stuck to bottom of the bowl.
3. Continue cooking until light, fluffy and smooth. Remove from heat and slowly add the butter until emulsified.
4. Keep sauce in warm place and wrapped until ready to use.

Poutine

1. Roast 1 thick diced potato and 1 thick diced yam in the oven with herbs and garlic (425°F for 25 minutes). Or use your favourite frozen hash browns.
2. Top potatoes and yams (or hash browns) with diced braised Grimm’s Bratwurst Sausage, diced Grimm’s Double Smoked Side Bacon, cheese curds, diced green onion, and Beer Hollandaise Sauce. 
3. Enjoy! 

Ingredients

Preparation

Beer Battered French Toast

1. Boil beer and brown sugar, simmer on low heat 30 minutes.
2. Remove from heat, add butter and syrup.

Grimm’s Farmer’s Sausage Round Stuffing

1. Caramelize onions in a small pot,
2. Add diced Grimm’s Farmer’s Sausage Rounds, balsamic and diced apples.
3. Cook until apples are nice and soft.

Nutella and Beer Whipped Cream

1. Whip all ingredients in a bowl until peaks form.

Beer batter

1. Whisk together cinnamon, nutmeg, sugar, eggs, beer and vanilla. Keep in shallow container.
2. Dip bread in egg mixture, fry slices until golden brown, then flip and cook the other side. 

Assemble

1. Place a heaping spoon full of stuffing in between 2 pieces of brioche and add one premium slab of brie cheese.
2. Serve with beer syrup and Nutella whipped cream.

Ingredients

• 2  pkgs Grimm’s Bratwurst Sausage 
• 1 red bell pepper 
• 1 yellow bell pepper
• 3 stalks celery
• 1 large red onion 
• 7 large Brussels sprouts 
• 1 zucchini 
• 1 cup grape tomatoes 
• 1 mozzarella ball (340 g)
• 1/4 cup olive oil 
• 2 tbsp thyme 

Preparation

1. Preheat oven to 425°F.
2. Chop all of your vegetables into large chunks and add to a greased casserole dish.
3. Slice mozzarella into thick coins and place evenly throughout vegetables.
4. Pour 1/4 cup of olive oil over ingredients and sprinkle thyme evenly.
5. Place Bratwurst Sausage on top.
6. Cook for 40-45 minutes (until the sausage is cooked all the way through).
7. Let cool 5-7 minutes and serve in bowls. 

Ingredients

• 2 slices Grimm’s Bavarian Meatloaf
• a splash or 2 of rice milk (or regular milk) (only for method two)
• 3 eggs
• 1/2 green onion (more or less, depends on how much you like an onion)
• garlic powder to taste
• salt and pepper to taste
• medium to a large freezer bag, good quality (only if you are using method one)
• butter, margarine or dairy-free spread (for method two)

Preparation

Method One (with the freezer bag)

1. Start a pot of water boiling.
2. Dice the green onions, set aside.
3. Slice the meat into bite size pieces, add to onions, and mix.
4. Take 3 eggs and crack into the freezer bag, now seal the bag and mix the eggs well.
5. Add all other ingredients to the bag, seal, and mix.
6. Once the water is boiling, place bag carefully into the pot.
7. Place a lid on pot and boil for 13 minutes.
8. Once done, take out and roll onto a plate.
9. Cut in half and share with a friend.

  Method Two (without freezer bag)

1. Crack eggs into a bowl, add a splash of milk of choice.
2. Whisk gently.
3. Add garlic powder, salt, pepper, green onions, and the Bavarian Meatloaf whisk once more.
4. Add butter/margarine to frypan wait for it to melt.
5. Now pour in the eggs and scramble to your liking.
6. Once done, enjoy.

Ingredients

• 1 Grimm’s Canadian Back Bacon round
• 1 egg 
• 1 everything bagel (or bagel of your choice)
• Roma tomato, sliced 
• green pepper, sliced 
• red onion, sliced 
• 1/2 avocado, sliced
• 1 slice jalapeño havarti cheese
• a small bit of creamy cucumber dressing

Preparation

1. Lightly toast bagel.
2. Fry Canadian Back Bacon on medium heat for 2-3 minutes.
3. Place Back Bacon on the bottom half of bagel and place cheese on top so it begins to melt.
4. Layer green pepper, onion and tomato on top of the cheese.
5. Fry egg in the pan and carefully layer on top.
6. Carefully place avocado and drizzle with cucumber dressing.
7. Press the top half of the bagel on the sandwich and cut in half.
8. Serve with cut-up fruit.

Ingredients

• 1 pkg Grimm’s Bratwurst
• 1 jar kimchi (500 ml)
• 1 jar pickles (750 ml) (for serving)
• 1 jar caraway sauerkraut (500 ml)
• 1 small carrot, julienned
• 3-4 tbsp mayonnaise
• 4 brioche hot dog buns
• 1 bunch cilantro

Preparation

1. Grill sausage on BBQ, turning a few times until cooked thoroughly (approx. 10 minutes).
2. Warm hot dog buns on the grill.
3. Spread kimchi mayo mix (recipe below) on the buns with sausage, add chopped carrots and chopped cilantro.
4. Serve with vegetable chips, sauerkraut, and pickles.  

Kimchi Mayo

1. Chop 1/2 cup of kimchi, add 3-4 tbsp of mayonnaise and mix.

Ingredients

Preparation

1. Preheat your BBQ to medium high heat. Place 8 wooden skewers on a rimmed plate or baking sheet and cover them with water.
2. Cut up the smokies and the veggies then skewer them onto the soaked skewers. Start with a piece of a smokie, next add red pepper, orange pepper then 2 onions slices. Repeat 3 times then end with a smokie.
3. Drizzle the kebabs with the olive oil and sprinkle with sea salt and some fresh cracked pepper.
4. Grill the kebabs on the BBQ for 10 minutes, turning a few times, until there are nice char marks on the veggies and the smokies have heated through. Remove the kebabs from the heat, squeeze over some lime juice, sprinkle with some cilantro and chopped jalapeños, and serve with the sauce on the side for dipping.

chipotle aioli

1. Prepare the aioli while the kebabs are cooking. Add all the ingredients to a small bowl and mix together well.

If you’re making these for a crowd you can skewer the kebabs up to a day in advance. Keep them covered in your fridge until you are ready to grill them. 

Ingredients

• 3 thick slices Grimm’s Double Smoked Side Bacon
• 1 large cheese bun
• 5 sun-dried tomatoes
• 1/2 an avocado
• 2 large leaves of romaine lettuce
• 1 Roma tomato
• mayo
• black pepper  

Preparation

1. Slice all of the ingredients.
2. Slice bacon to desired thickness and fry in a pan.
3. Spread mayo on one side of the bun, place sun-dried tomatoes on top, then avocado, lettuce, fresh tomato, mayo, pepper, bacon, lettuce, bun. 
4. Serve by itself or with a light side and enjoy! 

Ingredients

• 2 pkgs Grimm’s Andouille Sausage, casing removed and cut into bite-size pieces
• 10 large prawns, rinsed and deveined 
• 227 g mussels, scrubbed and debearded 
• 1 large yellow onion, finely chopped 
• 3 garlic cloves, chopped 
• 4 tbsp olive oil
• 400 g can of whole tomato with liquid
• 2 cups chicken stock
• 1/2 tsp saffron thread 
• 1 tsp Spanish paprika 
• salt and pepper
• 3 cups short-grain rice, washed and drained
• 1 tbsp flat-leaf parsley, chopped
• ​1 lemon, cut into wedges
  

Preparation

1. Place prawns and 1 cup water in a medium pot, bring to a simmer and cook over medium heat until the prawns turn light pink, for about 2 minutes. Cool in the cooking liquid and set aside.
2. Warm 2 tbsp of olive oil over medium-high heat and sauté 1/2 onion and 1/2 garlic for about 7 minutes or until translucent. 
3. Add whole tomatoes with liquid and the cooking liquid from the prawns, roughly crushing the tomatoes with a wooden spoon and cook for another 5 minutes.
4. Set aside the cooked prawns.  Add chicken stock, saffron, paprika, a pinch of salt and pepper, and simmer for 20 minutes.
5. Preheat the oven to 350°F, in the meantime, warm up the rest of the olive oil over medium-high heat and sauté the rest of the onion and the garlic for 5 minutes or until soft.
6. Add sausages and cook for 7 minutes or until golden brown, then add rice and cook for 5 minutes or until translucent. Add the tomato mixture, stir well, and bring to a boil. 
7. Remove from the heat and bake for 15 minutes with a lid on.
8. Add the cooked prawns and mussels and bake with a lid on for another 7 minutes or until the mussels are open.
9. Remove the lid and cook another 10 minutes. Take the pan out of the oven and let sit for a few minutes.
10. Garnish with lemon and fresh parsley.  Serve hot.

Ingredients

• 4-5 slices of Grimm’s Home Style Roast Beef 
• 1 kaiser roll
• 3 slices of tomatoes 
• 1/4 cup onions (chopped)
• handful of arugula 
• 1 tsp dijon mustard 
• 1 tbsp horseradish 
• 1 tbsp mayo 
• 1/2 tsp olive oil 
  

Preparation

1. Chop onions and slice tomatoes.
2. Fry onions in a pan until golden brown.
3. In a small dish mix together horseradish, mayo, and olive oil.
4. Spread dijon on one half of roll.
5. Place Home Style Roast Beef and tomatoes on top of dijon.
6. Layer onions and arugula.
7. Drizzle with horseradish mayo & press roll together.
8. Serve with fruit, salad or soup.