Take your grilling up a notch by making it street corn style, and your guests will be coming back for more! Michael Varga @VargaCooks shares his summer fave with us!

Ingredients:

• Bavarian cheddar smokies
• bun of your choice, suggested: brioche
• corn on the cob, or a can of corn niblets
• jalapeño
• red onion
• cilantro

For the street corn sauce:

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup feta
• 1 tbsp pickle juice ( can sub juice of 1/2-1 lime )
• 1/3 cup fresh cilantro
• an optional teaspoon of smoked paprika

Preparation: 

1. Grill your smokies to package specifications.
2. Give your buns a little toasting on the grill.

To make the sauce:

1.  In a food processor, whip together the mayo, sour cream, feta, and pickle or lime juice and paprika.
2. Fold in cilantro, and reserve some for garnish.
3. Use a pan on medium-high heat. Cook corn, diced jalapeño, and onion until the onion is soft but still has a bite, approximately 5 minutes. Alternatively, you can grill the veggies until you get char marks, then dice.
4. Toss the veggies into the sauce, so they’re lightly coated

Final Touches:

1. Place your smokie in the bun, add the street corn, and garnish with fresh cilantro and extra sauce! 

Enjoy with friends and family! ☀️?

?What Lunar New Year festivities do you enjoy most? We love a good feast with friends and family. Add this crowd favourite Chinese Sticky Rice 糯米飯 by @instanomss to your CNY menu. This delicious recipe comes together quickly in the rice cooker with minimal effort! ?How are you celebrating the Year of the Rabbit?

For an untraditional yet equally delicious take, she used @grimmsfoods Lean Turkey Mini Peps and Thick Sliced Centre Cut Bacon (no sugar added) instead of Chinese cured sausage and ham. 

What you’ll need

• 300g Gluttonous Rice
• 2 Strips of GRIMMS Thick Sliced Centre Cut Bacon, diced
• 2 Sticks of GRIMMS Lean Turkey Mini Peps
• 2 Chinese Mushrooms, dice
• 50g Dried Shrimp 
• 50g Finely Chopped Green Onions
• 50g Fresh Cilantro, rough chop for garnish
• 20g Roasted Peanuts, garnish
• 1 Egg, whisked and pan-fried, garnish
• 2 tbsp Vegetable Oil

Sticky Rice Marinate Water

• 225g Drinking Water
• 1 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce

Preparation

1. Heat vegetable oil in a non-stick pan over medium-high heat.
2. Whisk egg and pan fry until fully cooked. Remove from heat. Set aside.
3. Add bacon, pepperoni sticks, and dried shrimp to the wok and stir fry on low-medium heat.
4. Add Chinese Mushrooms, and turn to medium heat. Once you smell it aromatic, remove it and set it aside.
5. Alternatively, fold a small aluminum tin foil bowl and air fry bacon and pepperoni sticks at 400F for 5 mins.
6. Wash and rinse the glutinous rice. Drain well.
7. Add water, light soy sauce, dark soy, and oyster sauce in a medium mixing bowl. Mix well until combined.
8. Add previously stir-fried/air-fried meats onto the washed sticky rice. Mix well.
9. Allow the rice to absorb the flavours and oil of the meats.
10. Add the marinated water to the sticky rice. Evenly coated.
11. Place in a rice cooker and set to rice mode. Or steam in a wok with boiling water on the stovetop for 40 mins.
12. Garnish with cooked egg slices, roasted peanuts and finely chopped green onions. 

Serve and enjoy ? 

Looking for a fresh idea for your sub craving? Try *Banh mi with Grimm’s Garlic Sausage from @vargacooks. Gets you to the top of flavour mountain! Spicy, salty, acidic, sweet, and a hit of spicy mayo that cuts through all the delicious layers. When you’re done drooling, the recipe is below! ✌️

What you’ll need

• French baguette toasted
• 1 x Grimm’s Garlic Sausage sliced into rounds, de-cased and sautéed until slightly crispy
• 1 x red pepper, julienne sliced
• 1 x large carrot, cut into match sticks
• 1 x cucumber, thinly sliced with mandolin
• 1 x small red onion, sliced thin
• 4 x radish thinly sliced with mandolin
• 1 x jalapeño sliced thin ( optional for heat)
• 1 x bunch of fresh cilantro
• favourite spicy mayo
• *Nuoc cham sauce

Pickled vegetables

• 1/2 cup water
• 1/2 cup rice wine vinegar
• 1 tbsp sugar
• 1 tsp salt
• Stalk of lemongrass ( optional )

Preparation

Bring the pickling liquid to a boil. Once sugar and salt are dissolved, let the mixture slightly cool and pour over carrots, red onion, and radishes in a jar that is safe for hot liquids. Set aside. For a quick pickle, give it at least 30 minutes. Can be made ahead of time.

Lightly toast your baguette, and build your banh mi, starting with lots of spicy mayo. Pile on the sausage and fresh and pickled veggies. Drizzle with nuoc cham!

*New to Vietnamese cuisine? This might help:

Bánh mì – is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal called bánh mì thịt. Plain banh mi is also eaten as a staple food. 

Nước chấm – is a common name for a variety of Vietnamese “dipping sauces” that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce. 

This flavourful, New Orleans style sandwich, is loaded with layers of our Carved Classic Turkey Breast slices, provolone cheese, olive salad, and red pepper and sun-dried tomato pesto.

Ingredients

Preparation

Olive Salad

1. Stir together olives, parsley, olive oil, capers, red wine vinegar, garlic, salt, and pepper. Set aside.

Red Pepper and Sun-Dried Tomato Pesto

1. In a small food processor or blender, pulse together roasted red peppers, sun-dried tomatoes, garlic, basil, olive oil, parmesan cheese, oregano, salt and pepper, until coarsely ground.

Sandwich

1. Cut the loaf of bread in half, horizontally, then hollow out the bread, leaving a 1 inch border all around. Lightly brush the cut halves with olive oil from the olive salad. Layer the arugula lettuce, turkey slices, olive salad, provolone cheese, and half of the pesto in between the bread.
2. Wrap the closed sandwich in plastic wrap, pressing down gently, ensuring it is tightly sealed. Refrigerate for a minimum of 2 hours, then slice and serve immediately with remaining pesto, or store for up to 1 day

Enjoy the flavours of Korea with this quick and easy Turkey Kolbassa Power Bowl recipe by Jen Shrubsole, @naturally.nu. Pair Grimm’s Turkey Kolbassa with Gochujang Marinade, Ramen Noodles, and veggies for a savoury, sweet, and spicy Power Bowl that’s packed with nutrition.

GLUTEN-FREE | DAIRY-FREE | PLANT-FORWARD
*Ingredients that may contain gluten have a * beside them. To ensure a gluten-free meal, look for the gluten-free versions of these products. 

Ingredients

Gochujang Marinade

• ½ cup (120 mL) *gochujang paste
• ½ cup (120 mL) reduced-sodium *soy sauce or *tamari
• ¼ cup (60 mL) rice vinegar
• ⅓ cup + 4 tsp (100 mL) maple syrup
• ¼ cup (60 mL) grated ginger
• 1 green onion, thinly sliced, green stems only

*Ramen Noodles

• 4 (2.5 oz, 70 g) *ramen cakes

Turkey Kolbassa Sausage Vegetable Mixture

• 4 tsp (20 mL) sesame oil, divided
• 1 small red onion, thinly sliced
• 2 garlic cloves, minced
• 2 bunches of broccoli florets, chopped
• 8 to 12 baby bok choy, sliced vertically into halves
• ½ cup (120 mL) frozen edamame
• 1 (10.5 oz, 300 g) package of Grimm’s Turkey Kolbassa Sausage, sliced
• 2 carrots, grated
• 1⅓ cups (320 mL) purple cabbage, thinly shredded (using a mandoline)

Toppings

• 4 cups (960 mL) mixed leafy greens
• 1 (10 oz, 280 g) package of grape tomatoes, halved
• ⅓ cup (80 mL) sunflower seeds
• ⅓ cup (80 mL) toasted sesame seeds (optional)

Preparation

Gochujang Marinade

1. In a medium bowl, whisk together *gochujang paste, *soy sauce, rice vinegar, maple syrup, ginger, and green onion. Set aside.

*Ramen Noodles

1. In a large pot of boiling water, cook *ramen noodles for about 4 to 5 minutes until noodles separate with a fork, or according to package instructions.
2. Drain, rinse and transfer noodles to a large bowl.
3. Gently stir in ⅓ cup (80 mL) of gochujang marinade into the *ramen noodles. Set aside.

Turkey Kolbassa Sausage Vegetable Mixture

1. Pour 2 teaspoons (10 mL) oil into a large saucepan and warm over medium heat. Add onions and cook for about 2 minutes or until the onions start to soften. Add garlic on top of onions and allow to simmer for about 1 minute.
2. Add 2 more teaspoons (10 mL) of oil into the same large saucepan. Stir in broccoli. Cover saucepan with lid and cook for about 2 minutes or until the broccoli begins to soften.
3. Add bok choy to the saucepan and stir. Cook with lid for about 1 minute until bok choy is slightly tender yet still vibrant.
4. Add edamame, Turkey Kolbassa Sausage, carrots, cabbage, and remaining marinade. Toss and stir occasionally for about 1 to 2 minutes until carrots and cabbage just soften.
5. Remove from heat and set aside.

Assembly

1. Fill the bottom of each bowl with mixed greens.
2. Add *ramen noodles and Turkey Kolbassa vegetable mixture.
3. Top with grape tomatoes, sunflower seeds, and sesame seeds, if using.

Serve immediately and enjoy.

Whether it’s a New Years Resolution or just an intentional shift towards healthy choices, January often comes with renewed energy for eating well. Jen Shrubsole of @Naturally.Nu helps us stay on track with this tasty and nourishing power bowl featuring Grimm’s Sausage. This bowl is easy to make and filled with protein and fibre. Happy January everyone!

GLUTEN-FREE | DAIRY-FREE | PLANT-FORWARD

Ingredients

Red Beans and Grimm’s Sausage Ring of your choice:

• 2 to 3 tsp (10 to 15 mL) Avocado Oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (375 g) Grimm’s Sausage Ring, sliced
• 2 tbsp (30 mL) tomato paste
• 1 tbsp (15 mL) Creole or Cajun seasoning
• 1⅓ cup (320 mL of 1 (14 fl oz, 398 mL) can of small red beans
• 1 cup (240 mL) no salt added chicken broth
• 1 bay leaf (optional)

Wild Rice

• 1 cup (240 mL) dry wild rice
• 1¾ cups (420 mL) no salt added chicken broth

Toppings

• 1 red bell pepper, chopped and seeded
• 1 green bell pepper, chopped and seeded
• 1 cup (240 mL) cauliflower florets, chopped
• 1 bunch broccolini
• 1 tbsp (15 mL) avocado oil
• 1 tbsp (15 mL) Creole or Cajun seasoning
• 4 cups (960 mL) mixed leafy greens
• 1 (10 oz, 280 g) package of grape tomatoes, halved
• ½ cup (120 mL) pecans, whole and chopped

Preparation

Red Beans and Andouille Sausage

1. Pour oil into a large saucepan and warm over medium heat. Add onions and cook for about 3 to 4 minutes or until onions start to become translucent. Add garlic on top of onions and allow to simmer for about 1 minute.
2. Add Sausage slices to the onion mixture. Cover and cook over medium heat for about 2 minutes. Flip sausage over and cook for another 2 minutes. Set aside.
3. Stir together tomato paste and Cajun seasoning for about 1 minute or until fragrant.
4. Combine red beans and chicken stock with the tomato paste. Add bay leaf (if using) and stir into bean mixture. 
5. Simmer for about 5 to 10 minutes. Using a ladle, scoop out about ½ cup (120 mL) of red bean mixture and blend in a small food processor. Re-add to the sauce to help thicken.
6. Stir Sausage into the bean mixture.

Wild Rice

1. Rinse wild rice in a fine sieve with cold water.
2. Combine rice and water in a rice cooker. Press cook.
3. If cooked rice is crunchy, add 1 to 2 Tbsp water and cook for a few minutes longer if needed.

Toppings

1. Preheat oven to 400 degrees F
2. Toss bell peppers, cauliflower, broccolini, oil, and Cajun seasoning in a large bowl.
3. On a large baking sheet, roast for about 20 minutes or until vegetables become tender.

Assembly

1. Fill the bottom of each of the four bowls with mixed greens. 
2. Top with Sausage bean mixture, roasted vegetables, and rice. 
3. Add grape tomatoes and pecans if using. 

Serve immediately and enjoy.

The key to a cozy Holiday canapé is to make it so you can eat with one hand. Why? So you can grab two, obviously!! Enjoy this easy and festive Kabob recipe from Michael Varga @VargaC0oks ?? 

What you’ll need

• 1x Turkey Kolbassa Sausage Ring, cut into medallions

• 1x pint cherry tomatoes

• 1x 500 ml mini boconcini

• 1x small jar pepperoncini, cut in half

• 1x loaf of focaccia bread, cut into cubes & lightly toasted

• 1x pack of fresh basil

• Balsamic glaze

• Olive oil to drizzle

• Skewers

Assembly

1. Mix and match the ingredients to make up a fun holiday canapé.
2. Drizzle with balsamic glaze, olive oil and fresh basil. 
3. Enjoy with friends and family!

Happy Holidays to you all!

Love, Grimms

Tis’ the season for all things Merry & Bright – like this star-themed Grimm’s Sausage Charcuterie Wreath! It’s sure to impress your holiday guests and it’s surprisingly simple to assemble. Follow along with Chanelle Saks @chezchanelle as she builds this Sausage Ring and Mini Peps Wreath. Don’t have a wooden circle cutting board? Use a round plate. Even a pizza pan will do, cover it in parchment paper and cover it up!

What you’ll need

• 1/2 ring of Grimm’s Double-Smoked Ukrainian Sausage Ring, sliced
• 1/2 ring of Grimm’s Polish Sausage Ring, sliced
• 8 Grimm’s Mini Peps, sliced in half (used here: Honey Garlic and Lean Turkey)
• 1 handful of Grimm’s Pizza Pepperoni Toppers
• 12-15 large pieces of rosemary (will vary depending on the size board) and 4-5 twist ties to secure
• 1 persimmon, sliced (or a sliced orange is an excellent substitute if you can’t find a persimmon)
• 1 triangle of smoked cheddar cheese, cut into 6 even triangles
• To garnish: Fresh Thyme, Cranberries and Gooseberries

Assembly

1. Start by chopping all the Grimm’s meat products, the cheese, and the persimmon then set aside.
2. Working with 2-3 strands of rosemary at a ta time, use twist ties to secure the ends together and place them on your board in a circular fashion. You want to aim for about 2 inches in thickness.
3. Next, place the persimmon (or orange) slices on the rosemary with about a 1-inch gap in between each slice.
4. Next place the sliced Grimm’s Double-Smoked Ukrainian Sausage Ring on the inside of the rosemary leaving about a 1-inch gap. Arrange the Mini Peps within the gaps, then place the sliced Grimm’s Polish Sausage Ring in an alternate position.
5. Line the inner circle with Pizza Pepperoni Toppers then place the cheese triangles into a star-like formation. Garnish with thyme, cranberries, and gooseberries and dig in!

Happy Holidays to you all!

Love, Grimms

You’ll need to fire up the grill for this one. Toronto food blogger and barbecue aficionado, James Synowicki (zimmysnook), takes our Festive Ham to the grill with a mouth-watering cranberry maple glaze.

Ingredients

Preparation

Ham

1. Unwrap ham and let it sit at room temperature for 30-60 minutes. To prepare the grill for indirect cooking, place a shallow roasting pan under the portion of the grill that will not have direct heat. Pour 2 cups of water into the pan, add a few orange slices, and a few fresh rosemary sprigs. Preheat the grill to 325°F.
2. Score the ham fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, directly on the grill above the roasting pan.
3. Bake for 2 – 2 1/2 hours, until a thermometer inserted into the ham registers at 110°F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. While the ham is baking, prepare the glaze (recipe below).
4. Combine all the ingredients of the cranberry maple glaze in a small bowl and mix well. Brush the glaze over the entire ham.
5. Continue cooking for 1 1/2 – 2 hours, brushing with the glaze twice, until the glaze caramelizes and the thermometer registers 140°F (total cooking time will be 15-18 minutes per pound). For a beautiful presentation, at 40 minutes before completed cooking time, arrange 6-8 orange slices on top of the ham and continue to cook.
6. Transfer the ham to a cutting board or platter and let rest 15-20 minutes. Carefully remove the grill grate, strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham and serve with any remaining glaze.

Cranberry Maple Glaze

1. In a saucepan on medium heat, bring the cranberries, cranberry juice, orange juice, maple syrup, and the dijon mustard to a boil for 10-15 minutes, until syrupy.
2. Remove from the heat and stir in the chopped rosemary. Set aside until ready to glaze the ham.

Jalapeño Cranberry Sauce

1. In a large saucepan on medium heat, simmer the jalapeños, salt, sugars, orange juice, water, and orange zest.
2. Add the cranberries and simmer for 15 minutes, stirring occasionally.
3. Remove from heat and cool to room temperature. Transfer to a sealed container and chill for a minimum of 4 hours before serving.

MasterChef Canada Finalist Chanelle Saks brings the holiday spirit to your household while turning the common charcuterie into edible art! Personalize your charcute-wreath by adding your family favourites to this decorative Holiday meat, cheese and veggie tray.

What You’ll Need

Two plates, one slightly larger than the other by an inch or two (if you have a charger and a dinner plate, that works great too!)

Ingredients

• Grimm’s Pepperoni sticks, salami, sausage ring (any variety), chopped on an angle
• Old cheddar cheese and mozzarella cheese, chopped into triangles
• A large handful of rosemary, about 8-10 large stems (thyme would also be a lovely addition if you have on hand)
• Handful of sage leaves
• 4 Orange slices
• Pickled & preserved things: roasted red peppers, dill pickles, olives, and beans
• Fresh or frozen cranberries for garnish

Assembly

1. Start by layering your two plates, the inch difference in plate sizes will create a ledge so the herbs can be slightly tucked in. Cover the “ledge” entirely with herbs and don’t be shy! This is what really gives it that wreath look so you’ll want to use a lot of herbs. Next, add the orange slices, one per ‘corner’.
2. Next, start by adding one variety of meat at a time so that they can be evenly distributed. Once the meat has been added, add the cheese followed by the pickled and preserved foods. Reserve any longer ingredients (such as roasted red peppers) for the end so that you can shape into the inner circle, creating the wreath centre.
3. Top with cranberries and enjoy!

Entertaining for the Holidays? Chantelle Bennett, of @TheGenerousScoop, brings us this delicious recipe with all the Holiday feels. Mouth-watering pastry, melted cheese, and sweet cranberry sauce pair beautifully with Grimm’s Breakfast Sausage. Cook ahead and serve to guests or your own household as a special treat. Wonderful as a sweet and savoury appetizer or keep on hand for snacks throughout those busy, festive days.

Happy Holidays from the Grimm’s Kitchen!

Pinwheel Tips

• Freeze brie for 12 minutes for easier slicing
• Freeze logs for 5-10 minutes before slicing
• Add more flour to the surface if the dough is sticking
• Suggestion: Substitute pre-made crescent dough for one sheet of puff pastry
• Pinwheels can be made up to 3 days ahead of time, covered in the fridge or freeze if you plan to use at a later date
• If you are air-frying/baking from frozen, add 2 more minutes to cook time. Freeze up to two months once cooked

• 

  

  

  

  Ingredients

  • 1 package (300 grams) Grimm’s Breakfast Sausage
  • 1 can (8 oz) premade crescent dough
  • 1/4 cup cranberry sauce
  • medium size wheel of brie (200-300 grams)
  • 1 egg
  • 1 tbsp water
  • 1/2 tbsp roughly chopped fresh rosemary

  Preparation

  1. Remove Grimm’s Breakfast Sausage from casing. Slide them right out into your skillet.
  2. In a medium skillet, brown the Breakfast Sausage for 4 minutes. Mix in chopped rosemary. It will be slightly undercooked and perfectly finished off in the air fryer. Set aside to let cool.
  3. Unroll crescent dough on a lightly floured surface. Cut sheet into two rectangles and pinch together along perforated lines in the premade dough. This makes it easier to roll.
  4. Beat egg with one tbsp of water. Brush the pastry with the egg wash.
  5. Spread two heaping tbsp of cranberry sauce over each rectangle.
  6. Add a layer of the Breakfast Sausage over the cranberry sauce.
  7. Place sliced pieces of brie over the top, evenly.
  8. Slowly roll the filled dough like a log.
  9. Slice each log into 10-11 pinwheels.
  10. Cook in Air Fryer at 350 degrees for 8 minutes. Let cool slightly before removing from Air Fryer. Air fry in two batches. Alternatively, you can cook in the oven at 350 degrees for 12-15 minutes, until the edges are golden brown.

Ingredients

• 1/2 Grimm’s Country Classic Sausage, cut into 1/2 inch pieces
• 1/2 cup dried black currants, soaked in water until soft and drained
• 2 tbsp butter
• 1 tbsp olive oil 
• 2 garlic cloves, chopped
• 1/2 large yellow onion, chopped
• 2 cups brown crimini mushrooms, quartered
• 1 cup wild rice, rinsed and drained
• 8 cups gluten-free chicken broth
• 1 large carrot, cut into 1/2 inch pieces
• 2 stalks celery, cut into 1/2 inch pieces
• 2 cups brown rice, rinsed and drained
• 1/2 large yam potato, cut into 1/2 inch pieces
• 1/2 large sweet potato, cut into 1/2 inch pieces
• 1/2 cup pecans, toasted for about 5 to 7 minutes (watch closely as pecans will burn very quickly) 
• ​1 tbsp parsley, chopped

Preparation

1. In a large pot or cast iron pan, sauté sausages over medium high heat until browned, for about 5 minutes. Remove from the pan. 
2. In the same pan, add butter, olive oil, garlic, and onion and sauté over medium high heat until onions are translucent.
3. Add mushrooms and wild rice, stir well and sauté over medium high heat for 5 minutes. Then add 8 cups of chicken stock, stir to mix, and bring to a boil. Reduce heat to medium low, cover, and cook for 30 minutes. 
4. Stir in brown rice, celery, carrots, and sausages and bring to a boil. Reduce heat to medium low, cover, and cook for 20 minutes. Add water as needed.
5. Add yam and sweet potatoes and black currents and stir well to mix. Cook for another 15 minutes. Or until both rice is cooked. Adjust with salt and pepper. 
6. Serve on a platter. Garnish with toasted pecans and parsley.
7. ​Serve with turkey or any meat for a festive holiday meal.