What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with fresh corn & black bean salsa!

Ingredients

Preparation

1. Preheat grill to medium-high heat.
2. Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.
3. Turn the heat under the griddle (or large high-heat resistant skillet) onto medium.
4. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes.
5. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.
6. While the onions cook, slice the cooled smokies into thin slices on the diagonal.
7. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.
8. Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings.
9. Have fun building your own tacos with any or all, of the delicious ingredients.

 







 

CORN & BLACK BEAN SALSA

Ingredients

• 1 cup corn kernels, fresh or frozen, cooked & cooled
• 1 cup black beans, rinsed & drained
• 1/4 cup jalapeños, seeds removed & diced (about 1 large jalapeño)
• 1/4 cup red onions, diced (about 1/4 of a medium-sized onion)
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons white balsamic (or lime juice)
• 2 tablespoons olive oil

Preparation
Mix everything together in a bowl, cover, and refrigerate until ready to use.
Prep time: 15-20 minutes

SPICY GUACAMOLE

Ingredients

• 4 avocados
• 2 jalapeños (roasted, grilled, or charred – skin removed), finely diced
• 4 cloves of roasted garlic
• 3 tablespoons freshly squeezed lime juice
• 1/4 cup sweet onion, finely diced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 cup cilantro leaves, chopped

Preparation
Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency
Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.
Place in a bowl and cover tightly, to keep from browning, until ready to serve.
Prep time: 30-40 minutes (roasting of garlic)



Nothing says summer like the smell of smokies and fresh corn on the grill! MasterChef Canada finalist, Chanelle Saks (@chezchanelle,  chezchanelle.com) mixes the heat of Grimm’s Jalapeño & Cheddar Smokies together with refreshing corn and Tomatillo-Cilantro Crema dressing for an untraditional Mexican Street Corn Salad. There’s no shortage of flavour with this recipe and since it’s so simple, makes for a great weeknight meal. 



Ingredients

• 1 package Grimm’s Jalapeño and Cheddar Bavarian Smokies (contains 5 smokies)
• 5 fresh corn on the cob, husked
• 1 package of arugula
• 125 g queso fresco*
• 1 jalapeño pepper

Tomatillo-Cilantro Crema dressing:

• 1/2 cup full-fat sour cream
• Juice from 1 lime
• 3 tomatillos
• 1/2 cup fresh cilantro, stems removed (+ more for garnish)
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• Salt and Pepper to taste



Preparation

1. Preheat an outdoor grill to medium heat.
2. To the preheated grill, add the corn on the cob and the smokies and cook for 10-15 minutes, turning 1-2 times until evenly grilled. For the remaining 5 minutes, add the tomatillos and the jalapeño to the grill to get a light char. Remove everything from the grill and set aside until cool enough to handle.
3. To make the Tomatillo-Cilantro Crema, in a food processor or blender, combine the sour cream, lime juice, grilled tomatillos, cilantro, seasoning, salt, and pepper. Blend until smooth and place in the fridge to chill while you prepare the salad.
4. Slice the Jalapeño Cheddar smokies, the jalapeño pepper, and cut the corn from the cob. In a large salad bowl, add the arugula, followed by the corn, and drizzle with the crema. Sprinkle on the queso fresco then layer the salad with the smokie slices. Finish by adding the grilled jalapeño slices and some fresh cilantro. Enjoy!

 

What’s better on the grill than Grimm’s Sizzlin’ Original Smokies? Try adding in slices of our Kolbassa Sausage along with peppers and red onion. It’s unexpected and a meat-lovers dream! @HereForTheFoodie brings her A-game to this mouth-watering recipe.



 

Ingredients

• 1 Package of Grimm’s Sizzlin Original Smokies
• 1 Grimm’s Kolbassa Sausage Ring
• Hot Dog/Smokie Buns of your choice
• Green Pepper Sliced Finely 
• 1 Red Pepper Sliced Finely 
• 1 Yellow Pepper Sliced Finely 
• 1 Chopped Red Onion 
• Season with Salt + Pepper and Olive Oil
• Optional Condiments: Chipotle Mayo, Mustard, and whatever else you like!

 



Preparation

• Wrap veggies in tin foil and grill for 10-15 min on the BBQ at 500 Degrees Fahrenheit.
• Slice your Grimm’s Kolbassa to smokie-sized portions, then grill the sausage pieces and Sizzlin’ Original Smokies.
• Dress buns with your roasted veggies and choice of condiments