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Cheesy. Chorizo. This Holiday Hot dip from MasterChef Canada Finalist Chanelle Saks really is perfect for those cold winter nights – it packs some heat too so you’ll be warmed from the inside out!

Ingredients

Topping

Crispy Tortilla Chips

Preparation

  1. Preheat the oven to 350F.
  2. In a large sauté pan, heat the olive oil over medium heat and add the garlic, red pepper flakes and diced peppers. Cook until the garlic is fragrant and peppers are lightly softened, about 3-5 minutes. Add the chorizo and cook until cooked through completely, about 5-7 minutes.
  3. Once the chorizo is cooked through, deglaze the pan by holding the pan off the heat, pouring the white wine and allowing it to cover the base of the pan before returning it to the heat. Reduce heat to medium-low and allow the wine to cook off slightly, about 3-5 minutes.
  4. Once some of the liquid has evaporated, add the cream cheese a couple cubes at a time, followed by the sour cream, and grated cheese (adding about 1/2 cup at a time). Mix well until the cream cheese is fully melted and all the ingredients are well combined. Season with salt and pepper.
  5. Using a spatula, spread the dip into the baking dish.
  6. To make the topping, in a small mixing bowl, combine the panko and seasoning salt and set aside. Top the dip with the remaining mozzarella cheese followed by the seasoned panko.
  7. Place in the preheated oven and bake for about 20 minutes, or until the top is golden brown.
  8. Meanwhile, to make the crispy tortilla chips, pour 1 cup oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.
  9. Fry for approximately 2 minutes until the chips just begin to colour and they are crispy. Place on a rack or paper-towel lined plate and sprinkle with seasoning salt to taste.
  10. Remove the dip from the oven and sprinkle with parsley; enjoy hot!

Enjoy this quick and easy Sheet Pan Meal for those busy Fall nights when you’re running between work, school, and kids’ activities. It’s all comfort and no fuss! Add Parmesan Crusted Potatoes and Roasted Veggies to the delicious flavours of Grimm’s Honey Ham Steak and Garlic Sausage for a complete and satisfying meal for the whole family. And it’s gluten-free! 

Ingredients

Honey Ham Steaks

Garlic Sausage + Parmesan Crusted Potatoes

Roasted Vegetables

Preparation

Honey Ham Steaks

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Brush oil across a non-stick sheet pan, approximately 12.96 in x 17.84 in (32.9 cm x 45.3 cm) in size.
  3. Slice each ham steak in half or quarters, and place on the sheet pan.

 Garlic Sausage + Parmesan Crusted Potatoes

  1. Mix together cheese, garlic powder, and Italian seasoning in a small bowl. Set aside.
  2. Brush 1 tsp (5 mL) oil on the area of the sheet pan where the sliced sausages and potatoes will be placed.
  3. Spread the cheese mixture over the oiled area.
  4. Slice half the sausage into 1 in (2.5 cm) pieces. Place sausages on top of the cheese mixture closest to the ham.
  5. Slice the baby potatoes in half and toss with the remaining ½ tsp to 1 tsp oil.
  6. Press the potato slice (flesh side facing down) firmly into the cheese mixture.

Roasted Vegetables

  1.  Place tomatoes, asparagus, bell peppers, carrots and/or broccoli on the sheet pan and lightly brush with oil.
  2. Sprinkle garlic powder and Italian seasoning over the vegetables. Salt and pepper to taste.
  3. Place the sheet pan in the oven and bake for 20 minutes.

** Note – Pick and choose any vegetables you like or have in your fridge. The vegetables in this recipe were chosen because they roast well). **

Assembly

Portion food onto four plates. Pour apple mustard glaze (optional, see recipe below) over the ham and carrots.

Serve hot and enjoy.

 

Apple Mustard Glaze (Optional)

  1. In a small saucepan, whisk together apple juice, mustard, and honey. Bring to a boil and reduce heat to medium.
  2. Whisk together cornstarch and cold water in a small bowl or ramekin. Add to the apple juice mixture. Stir occasionally until the mixture thickens for about five minutes.  Set aside until ready to serve.

Ingredients

Preparation

  1. Preheat oven to 400°F.
  2. Line 2 baking trays with parchment paper and drizzle with olive oil. These will be for the cooked noodles to lay flat once they are cooked, so they can cool enough to be handled.
  3. Boil lasagna noodles according to package directions, once cooked, lay on prepared trays until cool to the touch.
  4. In a small bowl, combine the softened cream cheese with the finely diced red pepper, dash of salt and pepper.
  5. Spread a thick layer of the mixture onto each noodle.
  6. On each noodle, sprinkle a layer of Black Forest Ham and Double Smoked Ukrainian sausage evenly. Place 4-5 slices of pepperoni on top of the other meats.  Use half the cheese and sprinkle over top of the pepperoni.
  7. Pour half the jar of marinara sauce into a casserole dish. Place the rolls carefully into the sauce.  Once placed, pour the remaining marinara over top to cover.
  8. Sprinkle the remaining cheese and top each roll with a slice of pepperoni.
  9. Bake covered in the oven for 20 minutes, then remove the cover for the last 5 to brown the top of the lasagna.
  10. Garnish with fresh parsley.

    ​Serve along with a green salad.

?? Oktoberfest is well underway in Munich! Here’s our gluten-free version of the German-inspired meals that go along with the festivities featuring our Bavarian Smokies and Mennonite Style Farmer Sausage. Brought to you by Jen Shrubsole of @naturally.nu. Prost!

Ingredients

Charcuterie Topping Options:

Preparation

Bavarian Smokies:

Beer Honey Gravy:

 Mennonite Style Farmer Sausage:

Assembly

Assemble the bavarian smokies, beer honey gravy, Mennonite Style Farmer Sausage Ring, pretzels (optional – see recipe below), potato pancakes (optional – see recipe below), baguette or crackers, and other desired charcuterie board toppings onto a large charcuterie board, and enjoy!

 

Soft Gluten-Free Pretzels (Optional):

Water bath:

  1. Activate the yeast by combining yeast, warm water and 1 tbsp (10g) sugar. Set aside for 5 to 10 minutes until the mixture starts frothing.
  2. Measure out flour by weight. Whisk together flour, baking powder, xanthan gum and salt.
  3. Create a well in the centre of the dry mixture. Add yeast mixture, egg and butter. Stir together for about 4 minutes. Suggest using a paddle attachment, if using a stand mixer.
  4. Cover with a towel and let stand for 45 minutes. The mixture should almost double.
  5. Place dough on a lightly floured pastry board or counter. Divide dough into 12 equal pieces (Each piece weighs about 80 grams)
  6. Preheat the oven to 425 degrees F.
  7. Roll each piece of dough into a long rope about 18 inches (46 cm) long.
  8. Shape the dough into pretzels: Form each dough into a U-shape. Cross the right side of the rope over the left side of the rope (about halfway down). Then cross the left side (top rope) over the right side of the rope. Bring the twisted ends down towards the bottom of the pretzel, and press gently to make sure it sticks.
  9. Place the pretzels on a parchment-lined baking sheet.
  10. Prepare the baking soda bath. Boil the water. Add baking soda and sugar to the boiling water. Foam will form. Allow it to subside.
  11. Drop each pretzel, one at a time, into the water. Boil each pretzel for 10 to 20 seconds. Remove from water using a slotted spoon and place back on the baking sheet.
  12. Add coarse salt if desired. Bake for about 20 minutes or until pretzels are golden brown in colour. Remove from the oven and allow to cool on a cooling rack.

Kartoffelpuffer German Potato Pancakes (Optional)

  1. Using a box grater or food processor, grate potatoes. Squeeze out liquid from potatoes using a cheesecloth. Set aside.
  2. In a large bowl, whisk eggs. Add in potatoes, oil and lemon juice.
  3. Add potato flour, salt and nutmeg (if using) to potatoes. Stir until potatoes are coated.
  4. Place about 1 tbsp (15 mL) of the potato mixture on a large non-stick frying pan. Flatten with a spoon and pan fry each side for about 3 to 4 minutes.

It’s that time of year again when the weather gets chilly and the food gets more comforting! Chanelle Saks, @ChezChanelle, shares one of her treasured Thanksgiving traditions with us — her Maple-Bacon Brussel Sprout recipe! Serve alongside your turkey or one of our Grimm’s Hams (Old Fashioned or Festive would pair perfectly!) It’s a savoury-sweet combination that brings together Grimm’s Thick Sliced Bacon with maple syrup for a delicious depth of flavour that will make your Brussel Sprouts a family favourite.

Ingredients

Preparation

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper and arrange 6 slices of Grimm’s Bacon. Cook in the preheated oven for 15 minutes – flipping once halfway.
  2. Remove the bacon from the oven (keeping the oven on) and dice into small pieces.
  3. To the same baking sheet (do not remove the grease), add the cleaned and halved brussel sprouts and drizzle with the olive oil, maple syrup, and season with salt and pepper. Give them a good toss then sprinkle with the bacon bits.
  4. Return the baking sheet to the oven and cook for another 20 minutes, until brussel sprouts and bacon are cooked and crispy. Serve alongside a Grimm’s half ham and enjoy!

Grilling and salad? Absolutely! @VargaCooks creates this beautiful and delicious Grimm’s Garlic Sausage Salad with grilled fruit and veggies. Sweet, salty, citrusy, smoky… add this to your end-of-summer patio party!

Ingredients:

Honey Lime Vinaigrette:

Preparation: 

  1. On a hot grill, grill the sausage rings until you see char marks and they are slightly crispy.
  2. Par boil your corn,
  3. Cut the peach into quarters.
  4. Place the corn, and peach segments on the grill until you get some beautiful char marks. Rotating as needed.
  5. Place tomatoes on the grill until they soften slightly, lightly char, and become smoky.

 

With this elevated European Wiener Charcuterie board, you’ll be the star of any backyard barbecue or picnic! ☀️? @chezchanelle puts together a wiener roast like no other! Enjoy Grimm’s European Wieners with all the best fixings using your backyard fire pit for roasting. 

Ingredients:

Toppings:

Preparation: 

  1. Cook bacon according to package directions. Once drained and slightly cooled, dice then set aside.
  2. Grill the Grimm’s European Wieners and corn until fully cooked, then set aside.
  3. To provide flavour inspiration for your guests, assemble 2-3 different flavour combinations of wieners such as a Mexican Street Corn Wiener with a Brioche bun, Grilled Wiener, Grilled corn, Pickled Jalapeños and Queso Fresco OR a Crunch Explosion Wiener with a Brioche bun, Grilled Wiener, Mustard, Potato Chips and Grimm’s Bacon.
  4. Fill in the board with the remaining ingredients and use radishes and rosemary or other veggies and herbs to garnish the board and fill in any gaps.

Enjoy with friends and family! ☀️?

Happy Canada Day everyone! Whether you’re using the BBQ at home or the hibachi in the park, our Smoked Gouda Bavarian Sausage Smokies are the perfect picnic item to enjoy with friends and family. Jen Shrubsole of @naturally.nu helps us dress them up with some homemade dijon mustard and potato salad. Enjoy!

Smoked Gouda Bavarian Smokie Dog

Ingredients: 

Preparation: 

  1. Preheat the grill over medium-high heat.
  2. Add the smokie and bacon. Barbeque for 8 to 10 minutes, until sausage appears vibrant and full.
  3. While the smokies are cooking, prepare the hot dog bun by adding cheese, mustard, and relish.
  4. Remove the smokies and bacon from the barbeque. Transfer to a plate. Add one piece of bacon and one smokie to each hot dog.
  5. Add more toppings if desired.

Easy Potato Salad

Ingredients: 

Preparation:

  1. Boil a pot of water. Add potatoes and cook for 15 minutes until a fork can easily pierce a potato. Drain potatoes with a colander. Set aside and allow time for potatoes to cool before mixing with other ingredients.
  2. Combine vinegar, mayonnaise, mustard, salt, pepper, and small red onion (if using).
  3. Add baby potatoes to the mixture, and toss them together.

Simple Salad With Honey Dijon Dressing

Ingredients: 

Preparation: 

  1. Place mixed greens in a salad bowl. Set aside.
  2. Prepare dressing. Whisk together mustard, oil, vinegar, and honey. Pour dressing into a small jar and set aside.
  3. Remove stem and seeds from red pepper. Slice to desired thickness.
  4. On the same cutting board, dice the red onion.
  5. Add the pepper, onion, and pumpkin seeds to mixed greens.
  6. Add salad dressing to your taste. Toss and serve.

Bring it all together on a fun Canada-inspired picnic blanket and start celebrating with friends and family!

 

 

The perfect Family Day Brunch Bowl! Crispy Grimm’s Mennonite Style Farmer Sausage, lots of veggies, and runny golden eggs. This bowl is great for every brunch occasion and even better when cooking it up with the kiddos!

Ingredients

Chimichurri Ingredients:

Finely chop all ingredients, add in vinegar, then the olive oil until it forms a loose mixture. Add salt to taste. Place in a jar. Can be stored in a fridge up to 4 days.

Preparation

    1. Pre-heat oven to 425F
    2. Toss cut potatoes with enough oil to coat and some salt and pepper.
    3. Place potatoes on an oven-safe baking sheet. Cook for approximately 35 minutes or until crispy and golden. Flip halfway through
    4. While the potatoes are cooking, sauté the sausage on medium-high heat with about a tbsp of oil in a pan. Until it starts to become crispy, about 3 minutes, add in the peppers, corn, and jalapeño
    5. Continue to cook until veggies are cooked through but still have a bite. About 5 more minutes. Set aside once finished.
    6. As the potatoes are almost done, poach or fry your eggs.
      To poach eggs: Use a small pot. Fill with water. Once boiled, add a tbsp of plain vinegar and turn the heat down to a gentle boil. Crack the eggs into the pot and poach for approximately 2.5-3 minutes, depending on the desired doneness. Remove eggs with a slotted spoon and place them on a paper towel to remove excess water.
    7. Build your bowl: Place potatoes on the bottom, add the sausage and veggies on top, finish with your eggs, and sprinkle with the feta cheese. Spoon on some chimichurri and fresh cilantro.

Enjoy with the family!

 

 

Fire up the grill! Pour a cold beverage and take a few minutes to enjoy a good conversation, a few laughs, and an incredibly tasty Sizzlin’ Smokie hot off the grill. Preparing the quick-pickled vegetables and crispy shallots ahead of time will free you up to enjoy your time with family and friends.

Ingredients

Preparation

  1. Preheat the grill on medium-high heat.
  2. Place the Sizzlin’ Smokies on the grill and cook until the exterior is lightly charred. About 8 minutes, turning every 2-3 minutes.
  3. Using a sharp knife, make shallow cuts in the smokie (a few diagonal cuts or create an “X” pattern).
  4. Cook the smokies for 4-5 minutes more until the cut edges are crispy and the juices inside are sizzlin’.
  5. Add the buns to the grill for the last minute to lightly char the exterior.
  6. Place the Sizzlin’ Smokies in the warm buns, then top with Kimchi, pickled veggies, crispy shallots, and a squeeze of mustard. And enjoy!

 

Quick-Pickled Vegetables

Prep: 20 minutes | Cook: 8 minutes | Inactive: 90 minutes | Total: 2 hours | Yield: 2 cups

These quick-pickled vegetables are inspired by the traditional banh mi toppings.

Ingredients

Preparation

  1. Add the jalapenos, cucumbers, and radishes to the mason jar.
  2. In a small saucepan, combine the water, vinegar, sugar, and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
  3. Pour the mixture over the vegetables in the jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.

Cook’s Note:

Preparing these ahead and allowing them to pickle longer will result in even better tasting veggies. These will keep in the fridge for up to two weeks.

 

Crispy Shallots

Crunchy, sweet, savory, salty… crispy shallots are a delicious topping for almost any recipe.

Prep: 10 minutes | Cook: 15 minutes | Total: 25 hours | Yield: 1 cup

Ingredients

Preparation

  1. Heat vegetable oil in a skillet over medium heat until a temperature of 350°F – 375°F is reached. Choose a pan that the oil covers ½” to ¾” of the bottom of the pan.
  2. Add the flour to a small bowl and season with salt and pepper to taste.
  3. Coat the sliced shallots in the seasoned flour.
  4. Carefully place the shallots in the hot oil, a few at a time to avoid clumps, then fry until golden brown.
  5. Transfer the shallots to a paper towel-lined dish, then sprinkle with salt to taste.
  6. Serve immediately or store at room temperature in a food storage container lined with a paper towel for up to two days.

Cook’s Note:

Be careful while heating oil, especially on a grill. Use a thermometer to ensure the oil reaches the desired temperature before adding the shallots to the oil or the results will be greasy, not crispy. Slowly add shallots a few at a time to keep them from clumping and avoid the oil from boiling over the pan because of too much moisture.

 

Celebrate your love for all things brunch with this Classic Eggs Benny! Add Grimm’s Back Bacon rounds to an English muffin, poached egg, and prepackaged Hollandaise sauce to create a delicious and decadent dish to spoil mom on Mother’s Day. Made from the heart and so easy to prepare, mom is sure to love it.

Ingredients

For 1 Eggs Benny:

Preparation

  1. Preheat a skillet over medium-high heat and fry the Grimm’s Back Bacon on each side for about 3-5 minutes. Meanwhile, bring a large pot of water to a gentle boil over medium heat. Crack two eggs and place each one into a small bowl and set aside.
  2. To poach the eggs, once boiling, pour in the vinegar and create a whirlpool by using a spoon and making a circle in the water. Gently place the cracked eggs, one at a time, into the whirlpool and create another circle so that the egg white attaches to the yellow. For a soft poached egg, cook in the water for about 3 minutes. Using a slotted spoon, remove from the water and place on a plate with paper towel to absorb the excess water. Repeat for the second egg.
  3. Meanwhile, toast the English muffin and make hollandaise sauce according to package directions.
  4. Place the back bacon and egg on the English muffin and drizzle with hollandaise. Top with chives and enjoy!

Gather your family around the table for this delicious recipe by Michael Varga, @Vargacooks. It’s a winter-inspired meal bringing together the rich flavour of our Double-Smoked Ukrainian Sausage with everything you love about Pierogi’s: the caramelized onions, melted cheese, and of course, sour cream. It’s a comfort meal that will warm your belly and your heart. Enjoy.

Ingredients

Preparation

  1. Cook pierogi per instructions, set aside, and toss with 1-2 tbsp oil to keep from sticking.
  2. Caramelize sliced onions in the cast iron on medium heat with butter and salt to taste. Stir occasionally and add a little water or stock to deglaze the pan. About 15 minutes. Remove and set aside.
  3. Slice sausage into desired size and pan fry on medium-high heat with a little oil until golden brown on each side.
  4. Then place onion, pan fry the pierogis until golden brown, and flip.
  5. Add in onions and sausage.
  6. Sprinkle the grated cheese on top and broil in the oven for a few minutes or until cheese is bubbly and golden.
  7. Dollop with sour cream and chives.