Recipes | Grimm's Fine Foods


@Sweetsugarbean returns with these Tiki Time European Wieners, barbecued, bacon wrapped and topped with pineapple and sweet red onion.


6 Grimm's European Wieners
6 pieces of bacon
1/2 cup barbecue sauce
half of 1 pineapple
1 Tbsp canola oil
1/2 red onion, finely diced
6 hot dog buns

  1. Preheat the grill to medium-low.
  2. Wrap the bacon around the Grimm's European Wieners and secure the bacon to the wiener with a tooth pick. Be sure to push the toothpick in all the way so it doesn't burn.
  3. Brush the pineapple half with the canola oil.
  4. Place the wieners and the pineapple on the grill and cook until the bacon is crisp and the pineapple has some charred bits. This takes about 8-10 minutes.
  5. Dice the grilled pineapple and carefully remove the toothpicks from the European Wieners before serving. Load up the hot dog buns with the European Wieners, grilled pineapple and diced red onion. Serve immediately.

There's no need to keep your smokies in a bun, @HereForTheFoodie is back with this creamy pasta dish topped with our Bacon & Cheddar Bavarian Smokies.

Preparation time: 
10 minutes
Cooking time: 
25 minutes

1-2 Grimm's Bacon and Cheddar Bavarian smokies (sliced)
2 Large Chicken breast
2 Tablespoons Extra virgin olive oil
3-4 Chopped Roma Tomatoes
1 Red onion chopped
7-8 Mushrooms chopped
3 large handfuls of baby spinach
1 cup Half and Half
2 Tablespoons minced garlic
2 Tablespoons butter
1 Tsp Paprika
1 Tsp Oregano
1 Tsp Red chili flakes
1 Tsp Rosemary
Salt and pepper to taste



  1. On large cutting board slice chicken breasts into small pieces and cook In a large saucepan on medium to high heat until cooked thoroughly. Set aside.
  2. Grill Smokies, slice and set aside.
  3. In same saucepan add 1 Tablespoon of olive oil, 1 Tablespoon of minced garlic, and your onions, mushrooms and tomatoes. (Cook until fragrant)
  4. Add your half and half, spices, sliced smokies, butter, and spices and simmer for 5-10 min on medium heat.
  5. Serve with your choice of Pasta, Zoodles, or rice.

No barbecue is complete without having the best appetizers for your guests to munch on while you grill.
@Chezchanelle brings us these Turkey Pepperoni Skewers with Truffle Honey Aioli...delicious and easy appies to please a crowd!

Preparation time: 
30 Minutes
12 - 14 Skewers

• For the Skewers:
• 1 Package (375g) of Grimm's Lean Turkey Pepperoni
• 3 Apples, cut into 4-6 pieces
• 100g-150g Mature White Cheddar cheese, cut into 1/2'' triangles
• 1 Package wood skewers

• For the Aioli:
• 2 tbsp liquid honey
• 1 tbsp White Truffle oil + a drop for drizzling
• 1 tbsp Dijon mustard
• 1/2 cup of Real Mayonnaise
• 1/4 tsp kosher salt
• Garnish: 1 tsp chopped parsley and edible flowers such as viola

  1. In a small bowl, combine the honey, truffle oil, dijon, mayonnaise and salt and mix until well combined. Transfer to a serving dish, cover and let chill in the refrigerator while you assemble the skewers.
  2. Cut each turkey pepperoni into three angled slices. Slice cheese into triangles and core and cut each apple into 4-6 pieces (depending on the size of the apple).
  3. On each skewer, carefully arrange a slice of apple, slice of pepperoni, a cheese triangle and one more slice of pepperoni.
  4. Remove aioli from the refrigerator and drizzle with a touch of Truffle oil. Top the entire platter with chopped parsley and edible flowers for visual appeal!

A corn tortilla takes the place of the bun in this fresh, citrusy and spicy smokie with topped with grilled corn, cilantro gaucamole and salsa.

6 Smokies

1 package  of Grimm's Sizzlin' Cheddar Smokies
1/3 cup of Grimm's Feta Cheese
6 Grimm's Corn Tortillas
1 cup grilled corn
chopped jalapenos
cilantro gaucamole
chipotle mayo

  1. Grill Sizzlin' Cheddar Smokies to perfection
  2. Top with desired amounts of corn, feta, jalapenos, salsa, cilantro gaucamole, chipotle mayo, lime
  3. Fold into a corn tortilla 
  4. Enjoy!
Grimm's, Grimm's Fine Foods, Cheddar Bacon Smokies, Skewers, Homemade Hummus

Executive Chef Josh Gale is back with his second #OwnTheGrill recipe featuring our Cheddar with Bacon Sizzlin' Smokie and homemade hummus.

2 Skewers


2 cups of canned chickpeas, rinsed 
1/4 cup lemon juice
1/4 cup tahini
1/4 cup olive oil
2 garlic cloves
2tbsp of water 
Pinch of salt and pepper
Zest of one lemon


Olive tapenade 

1/2 cup mixed olives, chopped
2tsp olive brine
2tsp olive oil 


2 Grimms Sizzlin' Cheddar with Bacon smokies
1/4 cup cherry tomatoes
Picked herbs, chives, mint, flowering thyme


  1. For the hummus, add all ingredients to a blender or food processor and blend until smooth. 
  2. For the tapenade, finely chop the olives and mix with olive oil and olive brine. 
  3. For the skewers, chop Grimms Sizzlin' Cheddar Bacon Smokies into cubes, slide cubed Smokies onto skewers, alternating with cherry tomatoes. Brush with olive oil and grill over high heat for 2-3 minutes per side. 
  4. To assemble, spread hummus on a plate and place the grilled skewers on top. Spoon the olive tapenade over the skewers and finish with fresh herbs. 
Low Carb, Summer Recipes, Grimm's, Lettuce Wraps, Andouille Sausage

Another low carb option in our #OwnTheGrill series! @HereForTheFoodie brings us these crisp and slightly spicy lettuce wraps featuring our RWA Andouille Sausage.
Perfect for those on a keto diet or wanting a lighter option!


Romaine lettuce hearts
1 Package Grimms Andouille RWA Sausage
1/2 Chopped Red Onion
Romaine lettuce hearts
1/4 Cup Corn
!/4 Cup Chopped Grape Tomatoes
2 Tablespoons Feta Cheese
2 Tablespoons Bolthouse Farms Salsa Ranch

  1. Grill sausages until fully cooked through.
  2. Cut into small pieces and set aside.
  3. In Seperate bowl add remaining ingredients and mix together, add sausages.
  4. Add to lettuce cups- and top with salsa ranch.
Product(s) used: 

Happy Birthday Canada!!
We're celebrating with our next #OwnTheGrill creation featuring maple glazed sweet potato, Double Smoked Side Bacon and cheese curds on top of our Sizzlin' Wiener.

Preparation time: 
10 Minutes
Cooking time: 
35 Minutes
8 Smokies
  • 1 package of Grimm’s Sizzlin’ Wieners (8 pieces)
  • 8 slices of Grimm’s Double Smoked Side Bacon
  • 8 whole grain hot dog buns
  • 1 large sweet potato (or 2 medium sweet potatoes)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Coarse sea salt (to taste)
  • Freshly cracked black pepper (to taste)
  • 1 tablespoon maple syrup
  • Garnish: Cheese curds, kale, honey mustard
  1. Preheat oven to 400° F. Line a baking sheet with parchment.
  2. Wash sweet potatoes and dice into even cubes (about 1/2 inch). You can leave the peel on, or peel your potatoes if you wish.
  3. In a large bowl, toss sweet potato cubes with oil and smoked paprika until coated evenly. Spread onto lined baking sheet, spaced evenly so that they are not touching.
  4. Roast potatoes for approximately 35 minutes, stirring every 10 minutes or so, until done. They should be soft inside but crispy outside.
  5. While the sweet potatoes are in the oven, fry the bacon in a pan and grill the wieners.
  6. After pulling the sweet potatoes from the oven, glaze with maple syrup and add salt and pepper to taste.
  7. Assemble the smokies with roasted sweet potatoes, bacon, cheese curds and garnish with kale.
  8. Serve with drizzled honey mustard on top.
Grimm's Bratwurst, Low Carb, Antibiotic free, Canadian Pork, Sausage

#OwnTheGrill continues with MasterChef Canada Finalist Chanelle Saks of @ChezChanelle bringing us this delicious low carb recipe featuring our RWA Bratwurst Sausage. 

Preparation time: 
15 Minutes
Cooking time: 
35 Minutes
  • 2 packages (of 4) Grimm’s RWA Bratwurst Sausage
  • 3 heads of radicchio, sliced into 3
  • 1 large onion, sliced into 3
  • 3 tbsp olive oil, divided
  • 2 tbsp balsamic glaze
  • 2 cups arugula
  • Salt and Pepper to taste
  • 6 metal skewers (if using wood skewers, soak in water overnight to prevent from burning)
  1. Preheat a grill to medium-high heat. Using two skewers, carefully arrange the bratwurst in a parallel arrangement. Slice onion and radicchio heads into 3 and carefully arrange on skewers and drizzle with 1.5 tbsp olive oil.
  2. Transfer all the skewers to the grill, cooking and turning 2-3 times. Cook onions and radicchio for about 10 minutes or until softened and charred then remove from the grill. Continue cooking bratwurst for about 20 minutes, or until cooked through.
  3. On a serving dish, arrange the arugula, radicchio and onions. Drizzle with remaining olive oil, balsamic glaze and season with salt and pepper. Top with bratwurst and enjoy!
Product(s) used: 
Grimm's, Pizza, Pepperoni Pizza, Own The Grill, Summer BBQ

The delicious recipes keep coming in our #OwnTheGrill series. 
Pepperoni Pizza with Basil & Honey is as good as it sounds. Grill (or bake) this recipe from sweetsugarbean and enter summer BBQ heaven.

1 pizza

Whole Wheat and Honey Pizza Dough:
1/2 cup warm water (110-120F)
2 Tbsp active dry yeast
3 cups all-purpose flour
2 cups whole wheat flour
1 1/2 cups cool water
1/4 cup olive oil
2 Tbsp liquid honey
2 tsp sea salt


4 sticks Grimm's Original Pepperoni, thinly sliced
3-4 Tbsp canola oil for greasing pan
1 ball pizza dough (about 1 pound) at room temperature
1 cup of your favourite pizza sauce
1/4 cup basil pesto
1 cup shredded mozzarella cheese
1 jalapeno pepper, thinly sliced
200 g fresh mozzarella, or bocconcini cheese, torn into pieces
2/3 cup fresh basil leaves
3 Tbsp liquid honey, for drizzling



1.In the bowl of a stand mixer fitted with a dough hook, stir the yeast into the warm water until dissolved. It should get foamy - about 5 minutes. If it doesn't, throw out the yeast and buy some new stuff.
2.Add both flours, cool water, olive oil, honey and salt to the bowl. Knead with the dough hook on medium-low speed for 5-6 minutes, until the dough is smooth and elastic. If you don't have a stand mixer, you can knead it the old fashioned way for about 7 minutes.
3.Place the dough in a large greased bowl and cover with a clean tea towel. Let rise for about 50-60 minutes, or until the dough has doubled in size.
4.Punch down the dough and divide into 3 portions. Use 1 portion for this recipe. Wrap the other two in plastic wrap and place in a Ziploc bag. Freeze for up to 3 months. To use, just thaw in the fridge for 8-12 hours before you want to use it. Let rise until doubled in size, then punch down and roll out.


1. Use a pizza stone on a heated grill or preheat the oven to 450F. Grease a large baking sheet with canola oil. I used about 4 Tbsp. You really want it greasy!
2. On a lightly floured surface, roll the pizza dough out into a large, thin oval - about 11x14 inches.
Transfer the dough onto the baking sheet. Remember, it's pizza, so doesn't have to be perfect.
3. Spread the dough with the pizza sauce, and dollop with pesto, leaving a 1-inch border. Top with the shredded mozzarella, pepperoni, jalapeno slices and torn mozzarella. Bake for 15-20 minutes, until the cheese and crust are golden brown.
4. Remove from the oven and let stand for about 5 minutes before slicing. Scatter with fresh basil leaves and drizzle with honey. Makes about 8 large slices.

Grimm's, Recipe, Smokie, Gourmet HotDog, Own The Grill, Summer BBQ

The sweetness and creaminess of pineapple and avocado offset the kick of jalapenos in this sweet & spicy gourmet smokie recipe.
The latest recipe in our #OwnTheGrill series.


Preparation time: 
10 minutes
Cooking time: 
10 Minutes
6 Smokies

1 Package Grimm's Sizzlin' Jalapeno & Mozzarella Smokies
6 Slices Grimm's Double Smoked Side Bacon 
Pico De Gallo
Pineapple chunks 
Sliced Avocado
Sour Cream
6 Hawaiian Rolls


1. Heat the grill & wrap sliced bacon around each smokie 
2. Slice pineapple, avocado & jalapenos.
3. Grill the smokies unitl the bacon is fully cooked
4. In a side pan or tin foil wrap, grill jalapenos.  
5. Top bun with sour cream, bacon wrapped smokie, pineapple, pico de gallo, avocado and grilled jalapenos
6. Enjoy!