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:

• 8 Grimm’s Sizzlin’ Wieners
• 8 sticks
• Vegetable oil for frying

For the batter:

• 1 ¼ cup fine yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 ½ cups buttermilk
• 1 medium egg
• 2 tsp honey
• 2 tsp vegetable or olive oil

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

• 1 300g Grimm’s Ham Garlic Sausage
• 1 package 340g 12-Hawaiian butter rolls (or slider buns)
• 6 slices of mozzarella
• 6 thin slices of provolone
• Chipotle-Lime Aioli
• Mustard
• Pineapple Salsa
• Garlic Butter (homemade or store bought)

Pineapple Salsa

• 1 cup pineapple, grilled and chopped (approximately 6 pineapple circles sliced ½” thick)
• ¼ cup red onion, chopped
• 1 small jalapeño, sliced thinly
• ½ cup red pepper, chopped
• ¼ cup basil, chopped
• Juice of ½ lime
• Salt to taste

For Serving, optional

• Fresh basil
• Pickled jalapeños
• Pickled hot peppers

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

• 1 Grimm’s Signature Deli Pack 
• 2 cups iceberg lettuce, shredded
• ¼ of a red onion, thinly sliced
• ⅓ cup pickled banana peppers (or to taste)
• 1 tsp red wine vinegar
• Salt and Pepper to taste
• 3 tbsp mayonnaise
• 1 tbsp deli mustard
• 2 fresh sandwich buns, buttered
• ¼ cup freshly grated parmesan or asiago cheese
• Tomato slices (optional)

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

• 6 Sizzlin’ All Beef Smokies
• 4 cobs of corn
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 6 Grimm’s Flour Tortillas or smaller 5″ round Tortillas for less of a wrap
• 2 cups shredded lettuce
• ½ cup cotija cheese, crumbled
• 3-6 teaspoons mayonnaise (1/2 to 1 teaspoon per smokie)
• Hot sauce (choose your sauce and amount based on your heat tolerance and preference)
• 3 tablespoons cilantro, chopped

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:

• 1 corn on the cob 
• 1 jalapeño sliced into rings 
• 1 red onion pickled 
• Feta cheese to taste 
• Favourite bun 

Sauce – blend or whisk together:

• 1/2 cup mayonnaise 
• 1/2 cup sour cream 
• 1/4 cup feta cheese 
• 1/2 cup fresh cilantro 

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:

• 2 of any colour peppers
• 1 large yellow onion 
• Smoked cheddar to taste 
• Garlic mayonnaise 
• Favourite bun 

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:

• 1 avocado sliced 
• 2 slices of Grimm’s Thick sliced Traditional Bacon 
• 1 ripe tomato diced 
• Chipotle mayo 
• 1 red onion Pickled onion 
• Favourite bun 

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:

• crispy onion
• 2 slices of Grimm’s Thick sliced Traditional Bacon 
• BBQ sauce to taste
• Cheddar cheese 
• Cilantro to garnish 
• Optional: pickled red onion 
• Favourite bun 

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

• 6 pieces Grimm’s Thick Sliced Centre Cut – Traditionally Crafted Bacon, divided
• 6 large eggs, divided
• ¼ cup (60 mL) aged cheddar, grated
• 4 pieces Grimm’s Corn Tortillas
• 2 tsp (10 mL) avocado oil
• ¼ cup taco seasoned sour cream (see recipe)
• 1 avocado, sliced
• 1 cup (250 mL) grape tomatoes, halved
• ½ cup (125 mL) black beans, canned or cooked
• 1 ear fresh corn, cooked or steamed
• 4 sprigs of cilantro

Taco Seasoned Sour Cream:

• 2 tbsp (30 mL) taco seasoning
• ¼ cup (60 mL) 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

• 4 Grimm’s Brown Rice Tortillas
• 8 pieces green leaf lettuce
• 8 slices Grimm’s Smoked Turkey Breast
• 8 slices Grimm’s Black Forest Ham
• ½ cup (120 mL) to ¾ cup (180 mL) sprouts
• ½ cup (120 mL) to ¾ cup (180 mL) tzatziki
• 8 mini cucumbers, sliced into quarters
• ⅓ cup grape or cherry tomatoes, halved lengthwise
• ½ cup (120 mL) to ¾ cup (180 mL) feta cheese, crumbled
• ¼ cup (60 mL) red onion, diced
• ¼ cup (60 mL) kalamata olives, pitted

Homemade Tzatziki (optional):

• ½ large cucumber, peeled and seeds removed
• ¼ tsp (1 mL) salt
• 2 cloves garlic, minced
• 2 tbsp (30 mL) olive oil
• 1 cup (250 grams) plain Greek yogurt
• 1 tbsp (15 mL) red wine vinegar
• Salt and pepper to taste

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.

Want eggs and bacon during the week but don’t have the time? These Grimm’s Bacon Egg Bites by Chanelle Saks, @ChezChanelle, are a breakfast game-changer! Make them ahead so you can grab and go throughout the week! And best of all, these babies are actually “SOUS VIDE” with no fancy equipment besides an oven, a pan, some water, a blender, and a muffin tray (silicone is what Chanelle recommends).

Note from Chanelle: If you’ve ever made a cheesecake, this technique is similar in that we’re creating a steamy environment in the oven to “sous vide” them and have them stay fluffy (even days later!) Creating a steamy environment is easy — simply preheat the oven with a pan of water inside. I also add an inch of water to the pan I place the silicone muffin tray on. Since these silicone muffin trays are quite flimsy, you’ll need to place them on a pan or in a standard steel muffin tray.

Ingredients

• 6 slices of Grimm’s Traditional Thick Sliced Bacon, cooked and finely chopped 
• 12 eggs 
• 3/4 cup shredded cheese
• 2/3 cup cottage cheese
• 2 tbsp chives, finely chopped 
• salt and pepper to taste 

Preparation

1. Preheat a sauté pan over medium-high heat. Cook the Grimm’s Traditional Thick Sliced Bacon, flipping 1-2 times, until crispy. Place on a paper towel to absorb the grease then chop into bite-size pieces. Set aside.
2. Fill up an oven-safe baking dish (such as a brownie pan or pyrex glass dish) with water and place in the oven. Preheat the oven to 300 F (with the water dish in it).
3. In a blender, add the eggs, shredded cheese, cottage cheese, chives, salt, and pepper. Blend for about 15 seconds until just blended. Add the bacon bits and using a spoon, mix until well combined.
4. Add approximately an inch of water to an oven-safe pan followed by the silicone muffin mold. Pour the bacon-egg mixture into a silicone muffin mold.
5. Place in the preheated oven and cook until completely set about 30-32 minutes. Allow to cool before removing. Pop them out and enjoy some now and save the rest for a week of breakfasts!

This National Picnic Day, we’re making something epic with Chanelle Saks Sullivan @chezchanelle! You’ve had a Club Sandwich before…but have you had a Caprese Club Sandwich with Grimm’s Tuscan Style Turkey Breast & Bacon before!? Seriously the best and perfect for a spring picnic! Shopping list below!

What you’ll need

• 1 package Grimm’s Tuscan Style Turkey Breast
• 4 slices Grimm’s Thick Sliced Centre Cut Bacon
• 2 ciabatta buns, toasted
• 1 tsp dijon mustard
• 100g fresh mozzarella, sliced
• ½ a large tomato, sliced
• 4 basil leaves
• Pepper to taste

For the Pesto Mayo:

• 3 Tbsp Mayonnaise
• 1 tbsp Pesto

Preparation

1. Start by cooking the bacon according to package directions and once cooked, set aside on paper towel.
2. Make the pesto mayo by combining mayonnaise and pesto.
3. Assemble the sandwiches: layer the toasted ciabatta with the pesto mayo, dijon mustard, turkey, bacon, tomato, mozzarella, basil, and season with pepper. Pack into your picnic basket and enjoy!

What are you serving up tonight? Our traditional-style German Landjäger Salami Bites are perfect for creating an easy and tasty weekend appy. @Cafebynat brings together the flavours of Landjäger, tomato and basil in this delicious and fresh Bruschetta. ????

What you’ll need

• 1 cup of Landjager Salami Bites, chopped
• 1 cup of Cherry tomatoes, diced2 cloves of garlic, minced
• 6 fresh Basil leaves, chopped1 tablespoon of extra-virgin olive oil
• 1 tablespoon of olive oil (or cooking oil of your choice)
• Salt and pepper to taste
• 1 baguette (plain or multigrain)

Preparation

1. Slice the baguette into thin slices on the bias (diagonally).
2. Brush bread slices with extra-virgin olive oil. You can also toast the bread slices for extra crunch (optional).
3. Heat olive oil in a small skillet over medium heat.
4. Add minced garlic and sauté for 30 seconds.
5. Combine cherry tomatoes, salt, and pepper. Cook for 2 minutes until tomatoes are warmed and soften.
6. Pour warmed tomatoes into a small mixing bowl. Add chopped basil and stir to combine.
7. Spread tomato mixture over bread.
8. Place the chopped Landjager Salami Bites on each bread slice.
9. Top it off with some fresh basil leaves, salt or pepper for extra taste.
10. Serve immediately and enjoy!

Probably the easiest appetizer you’ll ever make! These simple and healthy Italian Style Salami Bite Skewers are so tasty and pair beautifully with your favourite wine. They are gluten, lactose, and soya free, and best of all, they have 0 grams of sugar per serving (guilt-free without giving up any of the flavour!) Thank you to @cafebynat for this very Italian-style inspiration!

What you’ll need

• 5 Italian Style Salami Bites
• 100g of fresh Mozzarella or use 10 Bocconcini balls
• 5 cherry tomatoes
• 10 – 12 fresh Basil leaves
• 10 toothpicks or mini skewers
• Balsamic glaze for drizzle (optional)

Preparation

1. Cut the cherry tomatoes in half.
2. Slice mozzarella into bite size and cut each Italian Style Salami Bites in half.
3. Start by threading the cherry tomatoes onto the skewer.
4. Next, add mozzarella and fresh basil leaf (folded in half or into quarters if the leaves
   are large).
5. Lastly, add the Italian Style Salami Bites at the top of the skewer.
6. Continue to build with the remaining ingredients.
7. (Optional) Drizzle the skewer with balsamic reduction before serving. Enjoy!

There is nothing better than home-baked pizza with your favourite toppings, piping hot, straight from the oven! Our Pizza Pack makes it easy! Filled with the perfect combination of Salami, Pepperoni, and Ham to make the ultimate Meat Lover’s Pizza. This delicious trio is nestled on top of a seasoned and slightly spicy tomato base and two types of cheese. A pizza so good, you might never order takeout again! 

Big thanks to Zimmy’s Nook for this amazing pizza inspiration.

No pizza oven? No problem, this pizza can be made in your indoor oven using a pizza steel or stone. Instructions for both methods are in the recipe.

What you’ll need

• 175g Grimm’s Pizza Pack (includes pizza salami, pizza pepperoni, and cooked ham)

• 700g ball of dough, store-bought (or homemade if you prefer)

• ½ cup Passata

• Dried oregano

• Hot Pepper flakes

• Grated Parmigiano Reggiano

• 230g mozzarella, shredded

• Hot honey, optional

• Olive oil, optional

Preparation

Rest the dough.

On a lightly floured surface, divide the dough into two 350g balls. Place the dough balls in a sealed container or in a bowl covered with a dish towel. Let rest for 1 to 2 hours.

Preheat your oven

Outdoor Pizza Oven: Preheat your outdoor oven on high. The temperature of the stone should reach at least 750°F.

Home Oven:  Place your pizza steel or stone on the middle rack in the oven. Preheat to 500 °F convection for 30-60 minutes.

Stretch out the dough

Once the oven has reached its temperature, prepare the dough. On a lightly floured surface, stretch out one dough ball. Use your fingers to push the dough from the center out to the edges, turning and repeating until you have stretched out the dough to a 12-inch base.

Add the toppings

Place the dough onto a lightly floured pizza peel. Spoon and spread ¼ cup passata on the base, leaving space around the edges for the crust to rise. Next, sprinkle dried oregano, dried chilies, grated Parmigiano Reggiano, and half the shredded mozzarella. Add 9 slices of meat onto the pizza (3 of each variety).

Bake the pizza

Outdoor Pizza Oven: Using a pizza peel, launch the pizza into the oven. The pizza will take from 90 seconds to 3 minutes to cook; turn every 20 to 30 seconds to ensure an even bake. (Time will vary based on the oven & outdoor temperature.)

Home Oven: Using a pizza peel (or an inverted sheet pan), launch the pizza onto the hot steel/stone. Cook the pizza for 8 minutes or until the cheese has melted, the crust is golden brown, and the meat is sizzling.

For added flavour, drizzle with hot honey or olive oil (optional). And for those who like it spicy, serve with more hot pepper flakes or chili pepper spread.

Slice and enjoy!