The heartiness of our Original Bavarian Smokie and refreshing cucumber salad is a unique flavour combination and a quick recipe for weekday meals.

Ingredients

Preparation

1. Preheat Grill
2. In a small bowl combine yogurt, garlic, lemon juice, lemon zest, and 3 tbsp olive oil. Set aside for dressing the cucumbers.
3. Cut cucumbers in half and then slice into half-moons. Put cucumbers in a bowl with red onions, mint, and parsley. Now toss with yogurt dressing.
4. Grill Bavarian Original Smokies until hot and slightly charred on the outside. Also, warm tortillas on the grill. When tortillas are warm, brush with olive oil and dust with sumac and cumin. Fold into quarters.
5. Place the cucumber in a pile, place smokie next to the salad and finish with warmed tortilla.

This recipe with our Belgian Beer and Smoked Gouda Bavarian Smokies is a true German-inspired feast.

Ingredients

Preparation

1. Pre-heat grill and put a pot of water on that fits a strainer with large holes over the top (or a Spätzle maker if available).
2. In a small bowl combine ketchup, onion powder, curry powder, Worcestershire, 1 tsp water, and paprika. Set aside curry ketchup for serving.
3. In a large bowl mix together flour, eggs, and 2 cups water to make a loose sticky dough. Now add the chives and season with salt and pepper. Mix well together.
4. Push the spätzle dough through the strainer’s holes using a rubber spatula or a bowl scraper into the simmering water. When the spätzle floats, remove with a skimmer into a bowl and toss with a little oil. You may need to do this in batches. Now set aside the spätzle for later.
5. Place smokies onto the grill. Grill until hot with nice char marks.
6. In a non-stick pan, melt butter on medium heat until butter is foaming. Add the spätzle and let crisp in the pan. Toss and then let the other side brown as well. Add the mustard and parsley to the spätzle, toss, and season with salt and pepper.
7. Place the spätzle on a platter, place the smokies on top and serve with curry ketchup and a green salad.

Simple and delicious.This recipe, made with Grimm’s European Wieners, can be served as an appetizer or a light dish.

Ingredients

Preparation

1. Pre-heat grill.
2. In a small bowl mix lemon juice, sugar, oil, mustard, shallot, chives and parsley. Season with salt and pepper. Set aside for later.
3. Put a skewer down the middle of the wiener lengthwise. Now cut into the wiener at a 45 degree angle about ¼ inch from the end of the wiener. Make sure to cut until you hit the skewer in the middle. Now roll the wiener away from you and continue to spiral cut trying to keep you cut about ¼” width until you reach the end of the wiener. Remove the skewer and you should have a spiral cut wiener.
4. Wrap the wiener around the asparagus, making sure to stretch the wiener to expose the asparagus between the spiral cut wiener. Now it’s time to grill. Grill until wieners are warmed through, with a little char and the asparagus is tender.
5. Remove from the grill, place on a platter and drizzle with the lemon-mustard vinaigrette.

Back to school is in full swing in households across Canada. Here’s a delicious fall recipe from Michael Varga, @VargaCooks, that’s quick, easy, and fun for the whole family! Michael recommends this for those nights you’re trying to get to dance, hockey, or even doggie obedience class!

Ingredients

• 1 pack Grimm’s Chorizo Sausage 
• 1 pint baby tomatoes 
• 1 ball burrata cheese
• Fresh herbs of choice
• I like basil, Italian parsley, or thyme 
• 500 grams of your fave pasta 
• Olive oil 
• Parmesan cheese to taste 
• Salt to taste 

Preparation

1. Bring water to a boil in a medium-sized pot. Once boiling add a tbs of kosher salt and a glug of olive oil. Drop the pasta in and cook as directed to al dente.
2. While pasta is cooking, add 2 tbs of olive oil into a pan on medium-high heat. Add sausages and tomatoes into the pan. Cook for about 3 minutes on one side, flip chorizo and cook for 3 minutes more. Reduce heat and cover. Cook covered for another 7-8 minutes. Until sausage is fully cooked and tomatoes are soft but still intact. 
3. Take sausages out and slice to your desired size. Mash half the tomatoes in the pan,  leave other half of the tomatoes whole. 
4. Add Chorizo back into the pan. Mix in the cooked pasta. Then nestle in the burrata cheese making a layer on top. 
5. Using your oven-proof pan, bake in a preheated oven at 425 degrees until cheese is melted. Approximately 4-5 minutes
6. Garnish with fresh herbs, grated Parmesan, and some nice salt! 

September brings busy households and little time for food prep so we’ve pulled together 3 delicious, easy, and quick recipes to help you prepare snacks the whole family will enjoy. Change things up by using different flavours of our Pepperoni Bites available in Original, Hot, Honey & Garlic, and Turkey.

1. Taco Pepperoni Lettuce Wraps

Grimm’s pepperoni adds that extra kick of flavour to these taco lettuce wraps. Want more good news? These taco pepperoni lettuce wraps are ready to eat in about twenty minutes. Prep the turkey and pepperoni mixture on the weekend to save time for the busy week ahead.

• 5 – 7 min Preparation Time
• 15 min Cook Time
• 8 Servings

Ingredients

• 2 teaspoons avocado oil
• 1 pound ground turkey
• 8 Grimm’s Pepperoni Bites, thinly sliced (we suggest the Turkey Pepperoni Bites)
• 1-½ tablespoons taco seasoning
• 16 leaves green leaf lettuce or butter lettuce
• 16 cherry tomatoes, thinly sliced

Preparation

1. Pour avocado oil into a medium frying pan. Add ground turkey and combine.
2. Over medium heat, cook turkey for about 15 minutes or until turkey is no longer pink.
3. Add Grimm’s Pepperoni Bites to turkey. Stir to combine.
4. Stir in taco seasoning to the turkey-pepperoni mixture.
5. Pull two lettuce leaves from the bunch of lettuce. Spoon ~ ¼ cup of the turkey-pepperoni mixture into the lettuce leaves.
6. Top with cherry tomato slices and serve warm.

2. Pepperoni Grilled Cheese Bites

Grilled cheese is popular with kids of all ages. Elevate this classic sandwich with the addition of Grimm’s Pepperoni Bites. Slice into 1-inch squares for a quick after school snack.

• 5 min Preparation Time
• 6-8 min Cook Time
• 2 Servings

Ingredients

• 2 teaspoons butter
• 2 pieces whole grain bread (or gluten-free option)
• 2 ounces aged cheddar, sliced
• 1 Grimm’s original Pepperoni Bite, sliced
• 2 cherry tomatoes, sliced

Preparation

1. Preheat a large frying pan over medium heat.
2. Spread butter on one side of each slice of bread. Face buttered side of bread down on the frying pan.
3. Place sliced cheese on the unbuttered side of bread.
4. Top cheese with Grimm’s Pepperoni Bite and tomato.
5. Place the other slice of bread on top of pepperoni and tomato with the buttered side facing up.
6. Pan fry for about 3 to 4 minutes or until golden brown. Flip grilled cheese using a spatula and fry for another 3 to 4 minutes or until golden brown.
7. Slice into 1-inch squares and serve warm.

3. Grab-And-Go Pepperoni Platter

This is a quick and easy snack platter for the busy parent with hungry kids, hockey Saturdays, or as an appetizer for dinner parties.

• 10 min Preparation Time
• 0 min Cook Time
• 10-12 Servings

Ingredients

• 1 package lean turkey pepperoni bites
• 1 package Pepperoni Bites (we suggest Honey & Garlic)
• 14 ounces (3-½ cups) cheddar cheese, cubed
• 2 pound package cherry tomatoes

Preparation

Arrange pepperoni bites, cheese and tomatoes on a large plate or platter as desired. Refrigerate until ready to serve.

Fire up the grill! @VargaCooks created this brand NEW recipe to kick start our summer grilling! Try these Grilled Andouille Sausage Tacos with Pineapple Salsa and Lime Crema for all the flavours of summer. Add Grimm’s Corn Tortillas for a gluten-free meal the whole family will love.

Ingredients

Preparation

• Cook andouille sausages as directed on a preheated grill
• Cut pineapple into strips about an inch thick
• Place pineapple strips, pepper, jalapeño, and halved avocado flesh side down on the grill
• Once veggies have grill marks, flip if needed. All together grill veggies for approximately 5 minutes and remove
• Place corn tortillas on the grill until slightly softened with grill marks, remove and cover with a clean cloth until ready to use
• Pineapple Salsa: Dice pepper, jalapeño, pineapple, 1 tablespoon of red onion, and 2-3 tablespoons of cilantro then squeeze fresh lime and toss with kosher salt
• Lime Crema: In a food processor mix feta, sour cream, and Mayo. Add in lime juice and salt to taste
• Place diced sausage in a corn tortilla, top with pineapple salsa, lime crema, cilantro, and a slice of grilled avocado! Enjoy!

Spice up your grill with our NEW recipe by Josh Gale, @TheChefOutWest, Grilled Chorizo Sausage Sliders with Chimichurri and Pickled Onions. Our Chorizo Sausage is a delicious and healthy choice for your meal. Made with premium verified Canadian Pork raised without the use of antibiotics, it’s soy, gluten, and lactose-free with no MSG added.

Ingredients

Preparation

1. For the pickled onions, bring the water, vinegar, salt, and sugar to a simmer in a pot. Meanwhile, thinly slice the red onion. Pour the pickling liquid over the onions and allow to sit for at least 30 minutes and up to 3 days in the refrigerator.
2. For the chimichurri, combine ingredients in a food processor or blender and blend until smooth. If you do not have a food processor, finely chop the herbs and fold all the ingredients together in a mixing bowl.
3. For the chorizo, grill to perfection over medium heat and serve alongside toasted buns, chimichurri and pickled onions. Serve with your favorite condiments, such as grainy mustard, pepper relish and grated Manchego cheese.

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!

 

These bacon-wrapped smokies are everything you didn’t know you needed this summer! They are decadent, rich, and exploding with flavour. Enjoy oozing cheddar bursting from the Sizzlin’ Smokies and a crisp, thick outer layer of bacon; it’s sure to impress the adult palette and give your kids a flavour experience! The jalapeño is the secret ingredient. Seeding and roasting the pepper on the grill creates a milder heat. In turn, the jalapeño heat helps cut through the richness of the bacon and cheese. It’s a match made perfectly for the grill!



Ingredients

• 1 Pack Grimm’s Cheddar Sizzlin’ Smokies
• ½ Pack Grimm’s Thick Sliced, Centre Cut Bacon – either Traditional or Raised without the use of Antibiotics
• 2 large Jalapeños
• ½ dozen Smokie buns
• 12 toothpicks

Directions

1. Seed jalapeños and slice into ½ inch julienne strips.
2. Preheat grill to 400 degrees.
3. To wrap the smokie, place it on a plate with jalapeno strips beside it. Take your bacon and
   wrap it around the smokie and the jalapeños.
4. Secure both ends of the bacon to the smokie with a toothpick so that it stays intact while
   grilling.
5. Transfer to the grill with tongs. Grill for about 6-8 minutes a side, turning three times. Cook
   low and slow so the bacon cooks through and becomes crispy.









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

 

We believe in grilling at all hours of the day!
These Grilled Breakfast Quesadillas from loveinmyoven are a delicious way to start the day, and are completely gluten-free thanks to the use of our Gluten Free Rice Tortillas.

Ingredients

• 4 Grimm’s Sizzlin’ Cheddar Smokies
• 4 Grimm’s Gluten Free Rice Tortillas 
• 2 tbsp unsalted butter, divided
• 1/4 cup onion, diced
• 1/2 bell pepper, diced
• 4 eggs
• 2 tbsp milk 
• 1 tbsp green onion, diced 
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded

Optional sour cream and salsa for serving. 



Preparation

1. Preheat the grill to medium high and cook the cheddar smokies until slightly crispy and just beginning to burst open. Remove from heat and allow them to cool for a few minutes before slicing them in half lengthwise. Set aside but keep the grill hot.
2. While the smokies are grilling, add 1 tbsp of butter to a frying pan and allow it to melt. Add the onion and bell pepper and sauté for a 5 minutes, or until softened. Remove the softened vegetables to a plate and add the second tablespoon to the pan, placing it back over the heat. In a small bowl, whisk together the eggs and milk with a fork. Empty the eggs into the pan and stir from time to time with a spatula, until the eggs are cooked and fluffy. Stir in the diced green onion to the eggs.
3. On one half of a tortilla, sprinkle a handful of cheddar and mozzarella cheese. Add a quarter of the onions and peppers, a quarter of the scrambled eggs, and top with 2 smokie halves. Add another handful of cheese, scattering it around. Fold the bare half of the tortilla gently over the loaded up half and carefully place the quesadilla back on the grill, flipping it over after a few minutes and cooking for another few minutes, until the cheese is melted. Cut in half and serve immediately, with sour cream and salsa.

Leftover quesadillas can be kept in the fridge for 2-3 days, in an airtight container, and either microwaved or warmed in the oven.
If making these quesadillas over the fire, use a metal grill over the fire to finish grilling them at the end.

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