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Who doesn’t love a good cheesy quesadilla? It’s sure to be a crowd-pleaser at any Game Day festivities!

Ingredients

Instructions

  1. Slice and sauté Polish Sausage and peppers until the peppers are slightly cooked but still crisp & the sausage is crisp around the edges. Remove from the heat and let cool slightly. 
  2. Spread over 1 half of the large wrap, sprinkle with lots of cheese & drizzle with your favourite chili oil. 
  3. Fold it over. Place it in a preheated pan on medium-high with 2 tbsp of neutral flavoured oil.
  4. Crisp one side and flip to the other, crisping it up as well. 
  5. Remove from heat and cut into 4.
  6. Serve with your favourite salsa or guacamole. 

What’s a more classic Game Day snack than sliders? We teamed up with Michael Varga (@vargacooks) to make the ultimate Game Day Sliders, but with a twist; they’re made with Kolbassa Sausage! 

Ingredients

Cheese Sauce:

Instructions

  1. Slice and sauté the peppers and onions in a pan with a little oil and a pad of butter. Sprinkle with kosher salt. Cook the onions & peppers until soft (approximately 10-12 minutes).
  2. Add in the Kolbassa Sausage and smoked cheddar. Continue to cook until the sausage is cooked through and the cheese is melted (approximately 5 minutes). 
  3. Slightly toast the buns.
  4. Build the sliders and drizzle with cheese sauce.

Cheese Sauce: 

  1. Melt butter in a sauce pan on medium heat with the diced jalapeño until the butter is melted and jalapeño is slightly cooked.
  2. Add in flour and mix until it forms a smooth paste. 
  3. Stir in milk and incorporate. Stir until mixture thickens up (about 5 minutes).
  4. Stir in shredded cheese and mix until smooth.
  5. Add salt and pepper to taste.
  6. Optional: For a kick, you can add spices to the flour/butter mixture (e.g., smoked paprika, Cajun spice, etc.).

It’s Game Day! And that means finger foods are the talk of the town – just make sure you make enough to share! 

These Game Day Sausage Tacos are the perfect snack to whip out at your Game Day Get Together – this recipe is courtesy of the talented Michael Varga (@Vargacooks).

Ingredients

Salsa: 

Instructions

  1. Slice the Polish Sausage into rings and sauté with a little bit of oil until they are cooked through with a little bit of crispness around the edges. 
  2. Shave the cabbage thinly, then add a squeeze of lime juice and a pinch of salt. 
  3. To make the salsa, simply combine the ingredients! You can make this an hour before and refrigerate to let the flavours develop. 
  4. Add 2 cups of water & 1 cup of red wine vinegar into a small pot. Bring to a boil and dissolve 2 tablespoons each of kosher salt and sugar. Once it’s all incorporated, pour this mixture over the pickled red onion and jalapeño in a hot liquid safe container. At least 1 hour before serving. 
  5. Build the taco, use your favourite sauces, & enjoy! 

Thanksgiving is a time for family, gratitude, and of course, delicious food. While turkey might traditionally be the food of Thanksgiving, this impressive and delicious Ham Wellington adds a twist to your Thanksgiving feast. It might sound intimidating, but @ZimmysNook says that with the store-bought puff pastry and a little patience, it’s simpler than you may think!

With the combination of Grimm’s Honey & Maple flavoured Ham, mustard, shredded cheese, and fresh thyme all wrapped in a blanket of flaky puff pastry, this dish is sure to impress your guests. 

This recipe is great for gatherings of four but can be easily doubled to serve eight.

Ingredients

Instructions

  1. Preheat the oven to 375°F, with the oven rack in the centre.
  2. Remove the ham from the packaging and pat dry with paper towels.
  3. Roll out puff pastry on a lightly floured surface, into a 13”h x 11” w rectangle. Next, trim the puff pastry into a cross “+” by cutting out 4 ¼”h x 3” w rectangles in the corners. See diagram.
  4. Brush the edges with the egg wash, approximately 1” wide.
  5. Spread the mustard on the inside of the pastry, within the egg wash border. Next sprinkle both the cheeses and thyme evenly over the mustard.
  6. Place the ham upside down in the centre of the pastry, with the cut side facing the shorter piece of the “+”. Then fold the pastry over the ham, using more egg wash if necessary to secure each fold.
  7. Once complete, turn the ham (with seams facing down) and place on a parchment paper lined sheet pan. Brush the entire pastry with the remaining egg wash.
  8. Place the sheet pan in the fridge for 30 minutes or freezer for 15 minutes. This is a crucial step, puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
  9. Place the wellington in the oven and cook for approximately 1 hour or until it is golden brown, and the ham is heated through.
  10. Slice, then serve with extra mustard and garnish with fresh thyme. Try serving it with Holiday Stuffing with Country Classic Sausage.

Back to school hits hard for families! Busy schedules, extra-curricular activities, and packed lunches! Here’s a packed lunch hack from Michael Varga (@Vargacooks) to help keep those lunches fresh and tasty. Send it to school or take it to work; this Club Sandwich brings the Canadian flavours of Smoked Turkey Breast, Canadian Back Bacon, and Honey Ham into one convenient and delicious sandwich the whole family will enjoy. 

It’s so easy to make! Just grab your favourite bread and stack these ingredients, starting with Smoked Turkey Breast, Canadian Back Bacon & Honey Ham.

Welcome to “the Club” everyone! 

Ingredients

 

Skip the lines at the fair and make these super fun and delicious DIY Corn Dogs with our Grimm’s Sizzlin’ Wieners. 🎪🌭 The kids are in for a treat and you’ll be surprised at how tasty they are! Pair with other picnic and fair food for an inspired afternoon! Whether it’s a birthday bash, back-to-school shindig, or simply a day of family fun, these corn dogs are a hit. Full recipe below by Chez Chanelle

Ingredients

For the Corn Dogs:

For the batter:

Preparation

  1. Pour 2-3 inches of oil into a large pot or dutch oven and heat to 350˚F over medium heat.
  2. Pat the wieners thoroughly dry with paper towels and insert sticks into hot dogs.
  3. Whisk together dry ingredients (cornmeal, flour, sugar, baking powder and salt) and set aside.
  4.  Whisk together wet ingredients (buttermilk, egg, 1 Tbsp oil and honey).
  5. Combine wet and dry ingredients and whisk to combine.
  6. Pour the batter into a drinking glass almost to the top and dip the wieners in one by one. Put the corndog straight down into the batter and give it a little twirl to fully coat the wiener then swirl as you lift. Let excess drip off.
  7. Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot).
  8. Fry for 3 minutes or until golden brown. Fry up to 2-3 at a time (you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.
  9. Allow to cool slightly then serve with ketchup and mustard.

 

 

These easy pull apart Ham Garlic Sausage and Pineapple Salsa Sliders by @Zimmysnook are the best appetizer for relaxed nights hanging out with friends and family. A soft Hawaiian butter roll, loaded with Grimm’s Ham Garlic Sausage, a healthy squeeze of chipotle aioli, and yellow mustard topped with grilled pineapple salsa and cheese creates an ooey, gooey, cheesy on the inside, golden, and toasted on the outside slider you won’t soon forget! Serve them warm because nothing beats a melty, messy pull-apart slider!

Ingredients

Pineapple Salsa

For Serving, optional

Preparation

Grill the Sausage:

  1. Preheat the grill to medium-high.
  2. Score the sausage (on one side) diagonally, every ½ inch. Grill the sausage on both sides for 6-8 minutes or until nicely charred on both sides. When cool enough to manage, slice the sausage through the precut scores.

Pineapple Salsa:

  1. Grill the pineapple slices for about 4-5 minutes or until light grill marks appear, flipping halfway through.
  2. When the pineapple is cool enough to manage, remove the center core and slice into small cubes. Place into a medium bowl. Then add the red onions, jalapeño slices, red pepper, basil, lime juice, a sprinkle of salt and mix until combined. Set aside.

Build the Sliders:

  1. Slice the Hawaiian buns (if necessary) keeping the top and bottoms together if possible. Grill/toast the inside of the buns until golden about 1-3 minutes depending on how hot your grill is.
  2. Spread a layer of aioli on the bottom bun. Next, layer on the mozzarella slices. Then place the sausage on (two slices per bun). Drain the salsa of excess liquid, then add a small portion of salsa on each bun. Layer on the provolone, then spread mustard on the inside of the top buns and place over the provolone. Brush the top of the buns with garlic butter.

Melt the Cheese:

  1. Turn off one side of the grill and leave the other on medium heat.
  2. Wrap the sliders in aluminum foil and place on a sheet pan. Place them on the side of the grill without heat and close the lid. Cook for 10-15 minutes or until the cheese has just begun to melt. Unwrap the top of the foil and cook for 10-15 minutes more until the buns are golden and the cheese is oozing.
  3. Serve warm with extra salsa on the side. Have your guests pull them apart and enjoy!

 

TikTok made us try it! We had to try this sandwich for ourselves after seeing it go viral. Chanelle Saks, @chezchanelle created our very own Grinder Sandwich with our brand new Grimm’s Signature Deli Pack. Try for yourself and tell us what you think! 

Ingredients

Preparation

  1. Preheat the broiler to high heat. Meanwhile, make the filling by combining the lettuce, red onion, banana peppers, red wine vinegar, salt, pepper, mayonnaise, and mustard. Stir until well combined and set aside.
  2. Butter the buns and cover in grated cheese. Place open-faced under the broiler for about 2-3 minutes until the buns are toasted and the cheese is bubbly. 
  3. Assemble the sandwich with the meats from the Grimm’s Signature Deli Pack followed by the lettuce mixture and top with sliced tomatoes. Enjoy IMMEDIATELY with a big side of napkins!

 

This delicious Elote-style Smokie by James Synowicki @zimmysnook combines the smoky goodness of  Sizzlin’ All Beef Smokies with the irresistible flavours of Mexican street corn. By slicing small crosshatch slits in the smokies before grilling, as they cook, they will begin to transform into delightful blossoms that resemble corn on the cob. Once cooked, top smokies with creamy mayo, tangy cheese, grilled corn, hot sauce, and a sprinkle of fresh cilantro. It’s the perfect grilled meal for Canada Day, summer gatherings, BBQ parties, or simply as a fun and delicious snack.

Ingredients

Preparation

  1. Preheat your grill to medium-high.
  2. Crosshatch the Smokies
    Carefully skewer one flat (or two round) metal skewers through the center of each of the smokies.
    Using a sharp knife, make small diagonal slits, ¼” apart, down the entire smokie. (Careful not to slice all the way down to the skewer) Turn and slice diagonally across the first slit creating a crosshatch. These slits will allow the smokies to “blossom” and resemble corn as they cook.
  3. Grill the Corn
    Brush the corn with olive oil then sprinkle with salt and pepper.
    Grill the corn turning the ears often so they cook evenly, until lightly charred, about 8 to 10 minutes.
    When cool enough to manage, stand each ear of corn on a smaller bowl (that is upside down) within a large bowl. Using a sharp knife, cut down along the cob to strip off the kernels. Remove the small bowl when completed.
  4. Grill the Smokies
    Place the skewers directly over the grates or by leaning them over the direct coals.
    Grill for 8-10 minutes, turning frequently until nicely charred and heated through.
    The slits made in the smokies will open up as they cook, creating a corn-like appearance. Keep an eye on them to avoid burning.
    Place the skewers on the indirect side of the grill and warm the tortillas for 2 minutes, turning once.
  5. Build the Tacos
    Start by adding the shredded lettuce, a sprinkling of corn and cheese. Carefully remove the hot skewer from the smokie and place it down. Squeeze mayo and hot sauce overtop. Sprinkle with chopped cilantro and more corn and cheese if desired.
    Note: Feel free to customize the toppings according to your preferences. You can also add a squeeze of lime juice or sprinkle some chili powder for an extra zing

Enjoy the Smokies Elote Style hot off the grill for the best flavours and textures!

What better way to shower Dad with love than with a Smokie Board of his dreams! Michael Varga, @vargacooks, delivers 4 delish options using our brand new Grimm’s Bratwurst Sizzlin’ Smokies. Street Corn, Philly, Californian or straight-up BBQ, make them all and let Dad choose! Happy Father’s Day everyone!

Start with Grimm’s Bratwurst Sizzlin’ Smokies for all four options:

Street Corn Smokie

Ingredients:

Sauce – blend or whisk together:

Preparation:

  1. Par boil your corn in boiling water for approximately 5 minutes.
  2. Next, grill your jalapeño and corn on a hit grill for about 5 minutes rotating until nice char marks appear.
  3. With a knife remove the kernels from the cob and slice the jalapeño. Toss in a bowl and coat with the sauce.
  4. Grill your Bratwurst Sizzlin’ Smokie, and take your corn and jalapeño mixture.
  5. Place it on top of the Smokie. Finish off with the pickled onion and feta or cojita cheese.

The Philly Smokie

Ingredients:

Preparation:

  1. Julienne slice your peppers, and your onion into half rings.
  2. Sauté in a pan on medium-high heat with a little oil. Until the onions start to Carmelize and the peppers soften.
  3. Drop a handful of grated smoked cheddar to the mixture.
  4. Grill your Smokie, place in the bun, and top with the pepper, onion & cheese mixture.
  5. Drizzle with some garlic mayo or add some Chili flakes for some heat.

The California Smokie

Ingredients:

Preparation:

  1. Cook the bacon to your liking, remove, dice up and place in a bowl.
  2. Dice up the tomato and avocado toss in the same bowl.
  3. Grill your Smokie, place in the bun and top with the Grimm’s Thick-Sliced Traditional Bacon, avocado tomato mixture.
  4. Top with chipotle aioli and pickled onions

The BBQ Smokie

Ingredients:

Preparation:

  1. In a pan cook the Grimm’s Thick-Sliced Traditional Bacon to your liking, remove, dice up.
  2. Grill your Smokie, get it in a bun.
  3. Top with bacon, cheddar lots of crispy onions BBQ sauce & cilantro

Another delicious, gluten-free breakfast idea from Jen Shrubsole of naturally.nu, for Celiac Disease Awareness Month: Grimm’s Bacon Breakfast Tacos! Take our Bacon and Corn Tortillas and add all the toppings you love! 🌮🥓🍳🧀🌿💥

What you’ll need

Taco Seasoned Sour Cream:

Preparation

  1. In a large non-stick pan, cook bacon over medium-high heat for about 5 minutes. Flip bacon and cook for another 1 to 2 minutes. Set aside. Pour bacon grease out of the pan.
  2. In a medium bowl, whisk together six eggs. Set aside.
  3. Drizzle 1 tsp (5 mL) of oil into the same non-stick pan and spread around. Pour ~ 1 egg until the egg spreads out to about 3.75 inches (9.5cm), leaving space for a second egg in the same pan. Pour a second egg into the same pan. Cook the two eggs for ~ 1 minute or until the egg starts to form small bubbles, similar to a pancake cooking.
  4. Add cheese and then tortilla to egg before flipping the egg tortilla mixture over onto the other side. Cook for ~ 1 more minute. Remove from heat and place in a taco holder, egg side up. Repeat with ~ 2 more eggs.
  5. Drizzle 1 tsp (5 mL) oil onto the non-stick pan before scrambling the remaining eggs for ~ 1 minute or until eggs are soft and fluffy.
  6. Spread 1 tbsp (15 mL) of sour cream onto the egg tortilla.
  7. Top each tortilla with bacon scrambled egg, avocado, black beans, corn, and cilantro. Serve warm.

In support of Celiac Disease Awareness Month, Jen Shrubsole of naturally.nu created this Gluten Free meal for us.  It’s so delicious and delivers all the flavour inspiration of Greece. 🇬🇷

What you’ll need

Homemade Tzatziki (optional):

Preparation

  1. Heat tortilla over medium-high heat for 30 seconds to 1 minute or until foldable.
  2. Using a knife, slice from the middle and to the bottom of the wrap. Quadrant 1 will be the bottom left quadrant, to the left of the cut.
  3. Place lettuce, turkey breast, ham and sprouts in quadrants 1 and 3.
  4. Spread 1 tbsp (15 mL) tzatziki onto the tortilla in quadrants 2 and 4.
  5. Add mini cucumbers, tomatoes, feta cheese, red onion and olives to the tzatziki sauce.
  6. Starting with quadrant 1, fold the tortilla in a clockwise direction.

Tzatziki (optional)

  1. Grate cucumber into a medium bowl. Add salt and set aside for 10 minutes.
  2. Using cheesecloth or a towel, squeeze excess water out of the cucumber.
  3. In a medium bowl, combine cucumber, garlic, olive oil, Greek yogurt, vinegar, salt and pepper.
  4. Store in the fridge until ready to serve.