Ingredients

• 1 1/2 pkgs Grimm’s Chorizo Sausage (450 g), cut
• 1/2 cup Grimm’s Double Smoked Side Bacon, diced
• 908 g lean ground beef 
• 3 cans of kidney beans, rinsed
• 2 cans of diced tomatoes 
• 1 can tomato sauce
• 1 can tomato paste
• 1 yellow onion, chopped
• 3-4 stalks of celery, chopped
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 1 orange pepper, chopped
• 2 green chilies, chopped
• 4 cubes beef bullion
• 1/4 cup beer
• 1/4 cup chilli powder
• 1 tbsp Worcestershire sauce
• 1 tbsp garlic, minced
• 1 tbsp oregano 
• 2 tsp cumin
• 2 tsp Tabasco 
• 1 tsp basil
• 1 tsp salt
• 1 tsp cayenne 
• 1 tsp smoked paprika 
• 1 tsp sugar

Preparation

1. Sauté ground beef and Chorizo with half the amount of spices. Place in pot 
2. Chop vegetables and sauté with green chilies and garlic. Place in a pot with remaining spices.
3. Chop bacon into small pieces, fry, drain and add to the pot.
4. Add kidney beans, diced tomatoes, tomato sauce and paste.
5. Add bullion, beer, Worcestershire, Tabasco, and sugar.
6. Bring to a boil.
7. Reduce heat and let simmer 2 hours.
8. Serve with corn chips and a dollop of sour cream.

Ingredients

• 1 small piece Grimm’s Original Pepperoni
• 1 cube Grimm’s Medium Cheddar Cheese
• 100 g Grimm’s Original Beef Jerky 
• 1 olive
• 1 pepperoncini 
• 1 cherry tomato
• 1/4 cup steak spice
• 2 fl oz. rye (or vodka)
• 1/2 fl oz. BBQ sauce
• 1/4 fl oz. Sriracha 
• 4 ice cubes 
• enough clamato to fill a glass 

Preparation

1. On a skewer place olive, pepperoncini, Pepperoni, Cheese & cherry tomato.

Rimmer

1. In a food processor blend one package of Grimm’s Beef Jerky until finely chopped.
2. Place in a mixing bowl and add 1/4 cup of steak spice.

Caesar 

1. Rim mason jar with steak spice and Beef Jerky mixture.
2. 2 fl. oz Rye (or vodka).
3. 1/2 fl oz. BBQ sauce.
4. 1/4 fl oz. Sriracha.
5. ice and clamato to fill.
6. 1 skewer and 1 lime wedge to garnish.

Ingredients

Preparation

Cheddar Biscuits

1. Preheat oven to 425ºF.
2. To make egg wash whisk together beaten eggs and whipping cream. Set aside. 
3. For the biscuits, sift the dry ingredients together. Add grated frozen butter and toss lightly to combine.
4. Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, mixing as little as possible. 
5. Pat the dough until it is about 1/2 inch thick. Cut with a biscuit cutter and place on a greased and floured baking pan. 
6. Brush the tops lightly with the egg wash. Bake at 425ºF for about 14-18 minutes until lightly golden.

Cajun Tomato Jam

1. In a heavy bottomed sauce pot, sauté onions and garlic in bacon fat until translucent. Deglaze with white wine and allow to reduce by half. 
2. Add tomatoes and all other ingredients. Allow to cook until tomatoes are soft and liquid is reduced, about 15 minutes. Allow to cool. 

Cajun Eggs Benny

1. In a skillet cook Andouille Sausage on medium heat until cooked through.
2. Prepare hollandaise sauce.
3. Poach 2 eggs soft.
4. Place 1 sausage and eggs on a Cheddar Biscuit, top with hollandaise and 2fl oz. Cajun Tomato Jam.
5. Serve with hash browns.

Ingredients

• 60 g Grimm’s Smoked Turkey Breast
• 2 slices of gluten-free bread
• 4 slices of brie cheese
• 1/2 avocado 
• mayo 
• whole berry cranberry sauce 
• spinach 
• black pepper
• butter

Preparation

1. Preheat a skillet on medium heat.
2. Mix cranberry sauce and mayo together in a small bowl.
3. Butter the outsides of two pieces of bread and put in skillet.
4. Slice brie and place on bread.
5. Wait for brie to melt over the edges of the bread, be careful not to burn the bread.
6. Place 2-3 slices of Smoked Turkey on top of the brie.
7. Take out of the skillet.
8. Place avocado and spinach on one side of bread.
9. Spread cranberry mayo on the other.
10. Press together.
11. Serve with salad or soup.

Ingredients

• 2 cups Grimm’s Festive Ham, diced
• 2 medium to large-sized sweet potatoes, peeled and cubed
• 1 small onion, diced small
• 1 garlic clove, minced
• 1 celery stalk, diced small
• 2 tbsp extra virgin olive oil
• 5 cups chicken broth
• 2 tbsp maple syrup
• 1 tbsp dijon mustard
• 1 sprig thyme
• 2 tsp fresh parsley, plus more for garnish if desired
• ​salt & Pepper to taste

Preparation

1. In a large soup pot with olive oil, sauté celery, onions, and garlic until translucent.
2. Add in sweet potato and chicken broth, bring to a boil.
3. Once sweet potatoes are soft, reduce heat to medium.
4. Add in 1/2 of the Festive ham, thyme, maple syrup, dijon mustard, and let the flavours of the stock begin to build.
5. In batches, blend the soup mixture until smooth or use a hand blender directly in the pot.
6. Stir in remaining ham, reserving a bit for garnish.
7. Ladle soup into bowls and top with fresh parsley and leftover ham.

Ingredients

• 2 pieces rye bread
• 2 slices Grimm’s Pastrami (available at the deli counter)
• 1 slice Swiss cheese
• 1 tbsp thousand island dressing
• ​1/4 cup sauerkraut
  

Preparation

1. Take 2 slices rye bread, spread thousand island dressing on both sides.
2. Add Swiss cheese to one side of the bread, top with Grimm’s Pastrami.
3. Add to a frying pan on medium heat, toast and melt the cheese, then remove from pan.
4. Top meat with another dab of thousand island dressing.
5. Pile on the sauerkraut and add the top slice of bread.

Ingredients

• ​1/4 Grimm’s Kolbassa Sausage Ring sliced into 1/4 inch pieces
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 leek, diced (green & white part only)
• 5 cups low sodium chicken broth
• 1 bunch kale stems (removed leaves), roughly chopped
• 10-12 grape tomatoes, halved
• 1 bay leaf
• 2 cans white navy bean (or cannellini)
• pepper to taste

Preparation

1. Place a large pot on medium heat and heat olive oil.
2. Place sliced Kolbassa sausage into pan and brown (about 5-7 minutes), set aside on a plate.
3. Add garlic and leek to the pot, cook until garlic is golden.
4. Add in 4 cups chicken broth, bay leaf, grape tomatoes, and chopped kale, bring to a boil, then reduce to simmer and cover (about 5 minutes).
5. Take one can of beans and puree with remaining 1 cup broth.
6. Once kale is tender, add bean puree and remaining whole beans to the pot.
7. Stir and simmer for a few minutes, add pepper to taste.
8. Remove bay leaf, serve in bowls and garnish with freshly grated parmesan.

Ingredients

• 4 Grimm’s Whole Grain Tortillas
• 4 slices Grimm’s Maple Flavour Ham
• 4 slices Grimm’s Smoked Turkey Breast
• 4 slices Grimm’s Double Smoked Side Bacon, cooked
• 1 cup Grimm’s Mozzarella Cheese, shredded
• ​1 large ripe avocado
• juice of 1 lime
• 1/2 tbsp raw honey
• 2 green onions
• 1/4 cup blue cheese, crumbled
• 2 cups salad greens (arugula, spinach, romaine)
• 1/4 cup of prepared dressing (blue cheese or ranch works best)
• salt & pepper to taste

Preparation

1. Mash one ripe avocado with a fork in a bowl until chunky.
2. Add in the lime juice, honey and a pinch of salt and pepper.
3. Mix well with a fork until smooth.
4. Spread the avocado mixture evenly across the tortilla.
5. Sprinkle the tortilla with mozzarella cheese, spreading evenly across the entire tortilla.
6. Slice up Maple Flavour Ham and Smoked Turkey Breast into thin strips.
7. Add the sliced meat strips and cooked bacon to one side of the tortilla.
8. Top the tortilla with chopped green onion.
9. Fold the tortilla in half and press to hold the ingredients together.
10. Place onto a lined baking sheet and bake at 350°F for 10-15 minutes, flipping them once halfway through.
11. Let rest out of the oven for a few minutes, and then drizzle with a dressing of choice, blue cheese, and salad greens.
    
    ​Note: For a more kid-friendly version, omit the blue cheese and serve with ranch dressing on the side.

Perfect for any time of year, this cassoulet recipe using Bavarian Smokies makes for an easy weekday meal.  There is a minimal amount of preparation required, just let the flavours meld! 

Ingredients

• 4 Grimm’s Bavarian Original Smokies
• 1 tsp olive oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1/2 cup red wine
• 1 can diced tomatoes (796 ml)
• 1 can white kidney beans (540 ml), rinsed well
• 1/4 cup chopped Kalamata olives
• 2 tbsp capers
• 1 1/2 tsp sugar
• 1 1/2 tsp balsamic vinegar
• 1/2 tsp oregano
• 2 bay leaves

Preparation

1. Preheat your grill to medium high. Make several small cuts along the length of the  Bavarian Smokies. Try to make the cuts about 1/3 of the way through the smokie and each cut a 1/2 inch apart. This will give you lots of crispy spots on the smokies, and make it easy to cut apart and eat.
2. Grill the smokies for 8-10 minutes, turning a few times, until the smokies are covered in grill marks and heated through.
3. Heat the oil in a large pot over medium high heat. Add the onion and cook, stirring frequently, for 5 minutes. Add the garlic and cook for 1 minute more. Add the red wine to the pot and stir to scrape off any stuck-on bits.
4. Add all the remaining ingredients to the pot and stir well. Add the smokies to the pot and bring the pot to a boil. Reduce the heat and let it simmer, uncovered, for 10 minutes. Season to taste with sea salt and fresh cracked pepper. 

Ingredients

Preparation

1. Preheat your BBQ to medium heat.
2. Place all of the dressing ingredients in a large bowl and mix together well. Add the red and orange pepper, the red onion and the cherry tomatoes and toss to coat.
3. Lightly coat the cobs of corn and Grimm’s Old Fashioned Ham Steak in the vegetable oil. Place them both on the BBQ and grill for 10 minutes, turning the sausage rounds once and the corn a few times. Remove them both from the grill.
4. Cut Grimm’s Old Fashioned Ham Steak into cubes and add it to the salad bowl.
5. ​Carefully cut the corn kernels off the cob and add them to the salad bowl. Add the avocado and toss to coat everything well. 

Ingredients

• 1 pkg Grimm’s Double Smoked Side Bacon, diced
• 1 large gala apple, cored and diced
• 1 large yellow onion, diced
• 2 shallots, sliced
• 1 tbsp dijon mustard
• 2 1/2 tbsp brown sugar
• 1/4 cup balsamic vinegar
• 1 shot espresso
• ​salt & pepper

Preparation

1. In a large skillet, cook bacon until fat is rendered and bacon has started to crisp (about 12 minutes).
2. Drain all but 1 tbsp of the fat and add in remaining ingredients except for garnish.
3. Stir to combine the mixture, cover the pan and reduce heat to low.
4. Allow the flavours to cook and meld together undisturbed about 15-20 minutes.
5. Remove the cover, stir again and then partially cover the pan.
6. Continue to cook until most of the liquid is gone and the onions have achieved a deep brown colour.  The texture should start to resemble a chunky jam-like texture.
7. Taste the jam (try not to devour the entire batch) and add salt & pepper if necessary.
8. Remove the jam from the heat and allow to cool slightly.
9. Spoon the jam into jars, then allow to cool completely.

Serve bacon jam atop a canapé cracker with sliced brie and apple, top each with a sprig of parsley for garnish and a hit of freshness.
​Tip:  Let the bacon jam come back to room temperature before use if stored in the refrigerator, this will allow the fat to dissolve back into the jam.

Ingredients

• 4 slices Grimm’s Smoked Turkey Breast
• ​4 large eggs
• cooking spray
• green onion (optional)
• salt & pepper (optional)

Preparation

1. Preheat oven to 400°F.
2. ​Take a muffin tin and lightly coat with cooking spray.
3. Put a Smoked Turkey Breast slice into muffin tins, (slice will come out over top).
4. Crack one egg into each turkey lined cup.
5. Sprinkle with salt & pepper.
6. Bake in the oven for 13-20 minutes or until the whites have become firm on top.
7. Sprinkle with green onion.

Variations:
Add toppings prior to baking such as cheese, mushrooms, pico de gallo.
Substitute Smoked Turkey Breast with Grimm’s Black Forest Ham.