Zimmy's Nook

@zimmysnook

Pork

Grimm’s Original Bavarian Smokie Tacos

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A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

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 a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients
  • 5 Grimm’s Original Bavarian Smokies (1 x 450g package)
  • 12 Grimm’s Wheat & Corn Tortillas (1 x 300g package)
  • 2 tablespoons olive oil
  • 1 medium red onion, sliced into thin strips (about 2” length)
  • Pinch of salt
  • 1 lime, zest and juice
  • 2 teaspoons chilli powder
  • Corn & black bean salsa (store bought or see recipe below)
  • Spicy Guacamole (store bought or see recipe below)
An image of all the ingredients needed to make Bavarian Smokie tacos.
Preparation

Preheat grill to medium-high heat.

Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.

An image of five Bavarian Smokies on the grill with flames.

Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. 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.

While the onions cook, slice the cooled smokies into thin slices on the diagonal. 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.

An image of sliced Bavarian Smokies with onions, spices on a griddle pan on the grill.

Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

An image of cooked sliced Bavarian Smokies with onions, spices on a griddle pan beside tortillas on the grill.
Suggested toppings
  • 10-12 cherry tomatoes, quartered
  • 1/4 iceberg lettuce, shredded
  • 1/4 purple cabbage, shredded
  • Handful of cilantro, chopped or picked leaves
  • Sour cream
  • Thinly sliced jalapeños
  • Hot sauce
  • Tortilla chips, for eating with the guacamole & salsa

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12 tacos, 4-6 people

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

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
Servings: 12-18 tacos

Spicy Guacamole

Ingredients
  • 4 avocados
  • 2 jalapeño (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)
Servings: 12-18 tacos

Hope you enjoy these recipes! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Halenda’s 5-Ingredient Bacon Wrapped Pork Tenderloin

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Two bacon wrapped pork tenderloins. One is sliced showing the juicy interior.

Halenda’s 5-Ingredient Bacon Wrapped Pork Tenderloin

5 ingredients (plus salt & pepper), 15 minutes of prep for these delicious Bacon Wrapped Pork Tenderloins! (Served with Halenda’s 3 cheese pierogi)

The combination of brown sugar, mustard, sriracha and smoky bacon makes this sweet, spicy & savory dinner a real winner with the family!

Ingredients
  • 20 slices Halenda’s double smoked bacon
  • 2 Halenda’s pork tenderloins (about 1 pound)
  • 4 tablespoons yellow mustard
  • 2 tablespoons sriracha (or spicy BBQ sauce)
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Halenda’s 3 cheese pierogi (3-4 per person)
  • (Serve with a large green salad)
Ingredient shot for bacon wrapped pork tenderloin recipe.
Tenderloin Preparation

Preheat oven to 400°F and set an oven rack to the middle of the oven.

Line a rimmed baking sheet with aluminum foil and spray or wipe on a light coating of oil.

Pat the pork dry with paper towels.

In a small bowl, combining mustard, brown sugar, sriracha, salt & pepper. Then stir until the sugar is dissolved.

Coat each tenderloin with 1 ½ tablespoons of the sauce, then cover the remaining sauce in the bowl and set aside to serve with pork.

Lay the bacon out on the sheet pan, slightly overlapping each slice. Place the tenderloin on the bacon and roll tightly, tucking the ends under the tenderloin. Repeat process with second tenderloin.

Bake for 20 minutes (internal temperature should be 130-135°F). Remove from oven and baste with pan juices.

Return pork to oven and bake an additional 8 – 12 minutes or until done (145-150°F).

Tent with foil and allow to rest for at least 5 minutes before slicing.

Serve with reserved mustard sauce on the side.

Pierogi Preparation

Bring a large pot of water to a boil. Place the pierogi in the boiling water, stir and cook until pierogi begin to float. Turn off the heat, drain pierogi and return to pot. Add 2 tablespoons of butter and swirl to coat.

Pierogi can be served as is or are delicious fried with some bacon fat (pan drippings from the pork tray) and onions.

To fry, place 1-2 tablespoons of bacon fat (or olive oil) in a large skillet and heat over medium heat. Add ½ cup of chopped onions to the skillet and cook for 2 minutes. Move onions to the side and place pierogi in the pan. Cook for 3-4 minutes until beginning to brown, flip and cook for 2-3 minutes more. Serve with sour cream and enjoy!

Notes

Recipe will serve 4-6. If serving 2-3, divide in half.

Do not forget to serve with the reserved sauce. To avoid contaminating the whole bowl of sauce when you baste the raw meat, remove the 3 tablespoons into another dish for coating pork.

When wrapping the bacon around the pork, be sure the bacon does not overlap itself too much under the tenderloin or it will not crisp up. ½” – 1”is ideal, so use a knife to cut off any excess. (chop excess pieces and add to fried pierogi).

Optional – use toothpicks to hold bacon tightly around tenderloin.

Two bacon wrapped pork tenderloins. (One is sliced showing the juicy interior) A dish of pierogis and salad are also part of the meal.

Disclosure: I have participated in a paid partnership with Halenda’s.  Opinions in this post are my own.

In addition to this 5-Ingredient Bacon Wrapped Pork Tenderloin recipe, you can find more of my recipes I created for Halenda’s here.

Bahn Mi Inspired Ontario Pork Burgers

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Close up image of a Bahn Mi inspired pork burger with fresh veggies and dripping sauce.

Bahn Mi Inspired Pork Burgers.

Ground Ontario Pork Patties are so versatile & delicious and work perfectly with any toppings. Lettuce, tomato, onions, pickles, mustard, ketchup, cheese, just to name a few.

Here I have paired these tasty patties with the fresh ingredients/toppings of a Bahn Mi sandwich. The patties are brushed with a Lemongrass Pepper Sauce, adding a kick of Asian inspired flavours and everything is served with the freshest buns from a local bakery.

So, try this flavour bomb Bahn Mi Pork Burgers, then make another batch of patties and explore new topping combinations, in addition to pairing with your old favourites.

Ontario Pork Patty Ingredients
  • 2 lbs extra lean ground Ontario Pork
  • 3 tablespoons sweet onions, finely chopped
  • 3 cloves roasted garlic
  • 1 charred jalapeño (seeds optional)
  • 1/4 cup chopped fresh basil
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoons sriracha sauce
  • 1 tablespoons Dijon mustard
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 1/4 cup olive oil (for brushing patties before grilling)
  • 6 tablespoons Lemongrass Pepper Sauce
  • Make 6 x 7 oz patties
A top down view of ingredients for a Bahn Mi inspired pork burger which include nined small bowls of dry and wet ingredients and fresh ground pork.
Preparation

Place the onion, garlic, jalapeño into a mini food processor, then blitz to chop. Add the basil, soy sauce, salt, pepper, sriracha, Dijon, and eggs then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)

Add mixture to a large bowl, then add panko and stir to combine.

Add Ontario Pork to the bowl and mix until all ingredients are combined.

Shape into 6 x 7 oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.

Six pork patties with indents in the middle to keep the burgers from puffing up when cooked. Basil leaves in between the patties.

Preheat grill to medium-high heat (400°F – 450°F).

Brush each patty with olive oil and place oil side down on the hot grill, the brush the top while on the grill. Close lid and grill, turning once and flipping about 4-5 minutes into the cook. 2 minutes after flipping, brush each burger with a tablespoon of the lemongrass pepper sauce. Continue to cook until internal temperature reaches 160°F.  Total cook time 8 – 10 minutes. Let patties rest 5 minutes, tented in foil, before topping and serving.

Three burger patties on the grill with lemongrass pepper sauce.

(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen)

Bahn Mi Toppings
  • Pickled daikon radish & carrots *
  • Mini cucumber slices
  • Thinly sliced jalapeños
  • Fresh cilantro
  • Sriracha Mayo (store bought or mixed equal parts)
  • Lemon Pepper Sauce (optional)
  • Serve on fresh buns that are crispy on the exterior and soft & airy on the interior
  • Serve with lime wedges for squeezing over the finished burgers
Lemongrass Pepper Sauce
  • 1/3 cup vegetable oil
  • 2 tablespoons lemon grass paste
  • 1 small Vidalia onion, diced
  • 4 garlic cloves, minced
  • 3 jalapeños (seeds removed), diced
  • 2 tablespoons fish sauce
  • 2 tablespoons sriracha
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of lime juice

Heat oil over medium heat, add the lemon grass, onion, and garlic, turn down the heat to low and slowly soften these aromatics, do not let them burn. Cook for 4-5 minutes.

Add the jalapeños into the oil and cook for 2-3 minutes. Add the fish sauce, sriracha, salt, sugar, and lime juice, stir and cook for 2 more minutes.

Carefully pour the sauce into a mini food processor, then cover with a tea towel and blend until smooth.

Pour sauce into a jar and pour a thin layer of oil on top. Refrigerate until ready to use.

Pickled Daikon & Carrots
  • 8 oz daikon radish, julienned
  • 8 oz carrots, julienned
  • 1 cup water
  • 1 cup white sugar
  • 1 cup rice vinegar
  • ½ teaspoon salt

Combine the water, sugar, vinegar & salt in a saucepan and boil on medium heat until the sugar dissolves stirring occasionally (3 to 4 minutes). Remove from the heat and cool it down.

Place the julienned radishes and carrots into a clean mason jar and pour over the cooled liquid. Close the lid. Gently turn the jar to make sure the brine is covering all the radishes and carrots. Leave the jar at room temperature for 3 to 4 hours then place in the fridge. Chill the pickled radishes and carrots for 1 hour before serving. Use leftovers to add a pop of flavour to any wrap, sandwich, or burger.

A large platter of buns, pork burger patties, fresh veggies, sauces and pickled carrots and daikons to make a Bahn Mi inspired burger.

Disclosure: I have participated in a paid partnership with Ontario Pork to create this Bahn Mi Inspired Ontario Pork Burger recipe. Opinions in this post are my own.

Grilled Grimm’s Spicy Italian Sausages

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Grilled sausages, peppers and onions on a bbq.

Grilled Grimm’s Spicy Italian Sausages with peppers & onions and Zimmy’s All-Purpose sauce.
If you enjoy taking your portable grill camping or on a picnic, I’m sure you’ll agree a little prep at home before you go makes the event more enjoyable!
These peppers and onions only take a few minutes on the grill and the AP Sauce replaces the need to pack the entire fridge and pantry! Leaving you more time to enjoy your surroundings and build up an appetite!
My advice… take extra sausages, because I bet you can’t eat just one! 

Ingredients
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 jalapeño (seeds optional)
  • 1/2 red onion thinly sliced (in half circles) and marinated (recipe below)
  • 6-8 Grimm’s Spicy Italian Sausages
  • 6-8 brioche hot dog buns
  • Zimmy’s AP Camping/Picnic sauce (recipe below)
Preparation

Make ahead peppers & onions:

Preheat the barbecue to medium-high heat.

Poke a hole in each pepper and place over direct heat on the grill.

Cook (rotating occasionally) until each of the peppers skins is blackened. About 10-15 minutes.

Place peppers in a bowl and cover with plastic wrap to steam for 10 minutes.

Peel the peppers and discard the blackened skin.

Cut the bell peppers into thin strips and discard the seeds.

Slice the jalapeño into thin circles (seeds optional).

Place the prepared peppers, jalapeños & onions in small container and add a tablespoon of the onion marinade to the peppers.

To heat before serving, wrap peppers, jalapeños & onions in a foil pack or add to a small cast iron skillet and place on hot grill 5 minutes before sausages are done.

Preparing Sausages:

Preheat the grill on medium-low.

Place sausages on hot grill and cook (lid down) rotating occasionally for about 10 minutes.

Turn the grill to high, add the peppers & onions. Use a knife to put a couple of small incisions in each sausage, then cook for about 5 minutes, rotating regularly, until sausages are cooked and peppers/onions are hot. (Internal temperature for the sausages should be 160°F).

To serve:

Lightly toast the buns, spread Zimmy’s AP Sauce liberally, add sausage, peppers & onions.

Marinated Red Onions

Thinly slice red onion (in half circles), place in a bowl that fits the onions with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.

(Use leftover onions in other recipes and use the flavoured oil to add interest to dressings, marinates or even fry eggs.)

Zimmy’s AP Camping/Picnic Sauce
  • 3 tbsp BBQ Sauce (I use a habanero bbq sauce)
  • 1 tbsp Sweet & Smokey Mustard
  • 1 tbsp West Indian/Caribbean Hot Sauce (I use a pickled scotch bonnet sauce)

** If making more sausages or camping for longer, double or triple recipe. Delicious on sausages, burgers, chicken, pork chops, etc…

Red bbq with side arms out holding ingredients, by a river.

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

This summer, Grimm’s is giving away a Weber Portable BBQ in store at select locations! Enter to win between June 15 – September 6, 2020. Click here for all the details!

Grilled Ontario Pork Tenderloin Skewers

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Six colourful, grilled pork tenderloin skewers with veggies on wooden board. Served with rice and peas and salsa.

I’ve partnered with Ontario Pork to develop two easy and equally flavourful ways to prepare Pork Tenderloins.

The first was a ‘dressed up’ recipe: Stuffed Pork Tenderloin in Tomato Sauce.

But, perhaps you’d prefer a ‘dressed down’ recipe… colourful, beautifully charred pork tenderloin skewers? As pleasing to the eye as they are to the palate. The marinade of lime juice, spices, cilantro and honey, develops big flavour in mere minutes and grills up, in just minutes more.

Ingredients
  • 2 x 1-pound Ontario Pork Tenderloins (silver skin removed, cut into 36 x 1“ cubes)
  • 4 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Juice of 1 lime
  • 2 tbsp honey
  • 2 tbsp BBQ spice (use your favourite for pork)
  • 1 large garlic clove peeled and minced
  • 4 tbsp finely chopped coriander (cilantro)
  • 1 large red bell pepper chopped into 12 x 1“ squares
  • 1 large green bell pepper chopped into 12 x 1“ squares
  • 1 large orange bell pepper, chopped into 12 x 1“ squares
  • 1 red onion peeled and chopped into 12-24 x 1“ squares
  • 2 tbsp cooking oil
Preparation

Mix the olive oil, salt, pepper, lime juice, honey, BBQ spice, garlic and cilantro.

Place the pork cubes in a bowl, toss with olive oil mixture and allow to marinate for 15 minutes.

Preheat the grill on high heat and rub grill grates with cooking oil (the honey in the marinade will cause the skewers to stick a little).

Prepare each pork tenderloin skewer by alternating 6 pieces of marinated pork with 2 pieces each of red, orange & green peppers and 2-4 pieces of red onion. Place the skewers on a tray and pour of any remaining marinade to coat the vegetables.

Place the pork tenderloin skewers on the grill for 8-10 minutes, turning every 2-3 minutes until all sides are lightly charred and pork is cooked through (internal temperature of 145°F).

Suggested Serving
  • Flavoured rice & peas
  • Roughly chopped cilantro
  • Pico de Gallo or Salsa Picante

Tools: 6 x 10-12” metal skewers (if using wood skewers, pre-soak in water for 1-2 hours).

Close-up image of colourful, grilled pork tenderloin skewers.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Marinating time: 15 mins
  • Total Time: 40 mins
  • Serves: 6

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Grilled Ontario Pork Tenderloin Skewers recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Stuffed Ontario Pork Tenderloin in Tomato Sauce

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Round platter with a slices of stuffed pork tenderloin with a tomato base in the center.

Ontario Pork Tenderloin is a favourite in my kitchen. As meat protein goes, it’s very low in fat and calories, yet it’s so versatile & delicious. (Ad)

Pork tenderloin works with flavours from all over the globe and the preparation options are endless. Roast it, bake it, poach it, stew it, braise it, broil it, sear it, grill it, smoke it, stir fry it, deep fry it… you name it, there’s a delicious way to cook pork tenderloin.

I’ve partnered with Ontario Pork to develop two easy and equally flavourful ways to prepare Pork Tenderloins.

The first, this stuffed Pork Tenderloin in tomato sauce. An elegant preparation that works just as well for a weeknight family meal, as it does for entertaining guests.

The tenderloin is butterflied, slathered with pesto, layered with cheese and a tasty breadcrumb mixture. Then rolled, tied and seared, before being nestled into the tomato sauce and left to simmer away.

The sliced tenderloin presented on a bed of tomato sauce, reveals the stuffing & melty cheese surrounded by the moist and tender meat… a sight sure to impress everyone gathered around the table.

Ingredients
  • 2 x 1 ½ -pound Ontario Pork Tenderloins (silver skin removed, butterflied and lightly pounded **)
  • ¾ cup breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 3 tbsp chopped fresh Italian parsley
  • 4 tbsp pickled roasted red pepper, finely diced
  • 1 tsp kosher salt
  • ½ teaspoon red pepper flakes (not required if using arrabiata sauce)
  • 4 tbsp olive oil (divided)
  • 6 tbsp pesto sauce, plus more for serving (homemade or store bought)
  • 6 slices provolone cheese
  • ½ cup dry white wine
  • 3 cups tomato sauce (homemade or your favourite jar/can – marinara or spicy arrabiata – 680ml)
Preparation

In a small bowl, mix the breadcrumbs, Parmesan, parsley, roasted red pepper, salt, red pepper flakes and 2 tablespoons olive oil.

Lay the tenderloins open and flat on a board. Coat each tenderloin evenly with 3 tbsp of pesto.

Lay 3 slices of provolone on each loin.

Divide ½ the breadcrumb mixture over the provolone of each tenderloin.

Roll the loins back up into their original shape and tie in 5 spots with kitchen twine.

Heat a large deep skillet (with a lid) over medium-high heat.

Add the remaining 2 tablespoons olive oil to the skillet and heat the oil.

Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove tenderloins to a plate.

Deglaze the skillet with the white wine, add the tomato sauce, place the pork into the sauce, cover and simmer until the pork is just cooked through, about 25 minutes (internal temperature of 145°F).

Two pork tenderloins simmering in a tomato sauce in copper pot with two handles.

Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

While the tenderloin rests, I like to take a handful of colourful little tomatoes, cut them in half and sauté them in olive oil, salt & pepper. Once the pork is plated on the sauce, I drop the tomatoes into the sauce and drizzle some pesto over the tomatoes. (Optional but recommended!)

  • Prep Time: 20-30 mins
  • Cook Time: 30-35 mins
  • Total Time: 60-75 mins (includes resting time)
  • Serves: 6-8  

Special equipment: Kitchen twine

** ask your butcher to butterfly your tenderloins

** if butterflying yourself: take a sharp knife and cut the tenderloin lengthwise from tip to tip, about 3 quarters of the way through the pork. Open it up like a book and cut each side on a slight angle from tip to tip about 3 quarters of the way through. Place a piece of wax paper over the pork. Using a mallet, rolling pin or bottom of a bottle, lightly pound the pork flat.

Round platter with a slices of stuffed pork tenderloin with a tomato base in the center.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This is the other pork tenderloin recipe I created – Grilled Pork Tenderloin Skewers.

This Stuffed Ontario Pork Tenderloin in Tomato Sauce recipe was created in partnership with Ontario Pork however, opinions in this post are my own.

Bratwurst Sausage and Feta Phyllo Pie

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Heart shaped phyllo pie with a slice removed. Red and white dishcloth with a tomato and heart shaped feta salad. Two glasses of white wine, a red heart gift box and a plate with a slice of the pie with a gold fork and red napkin.

I believe the saying goes… the way to a woman’s heart is through her stomach? ♥️
So, I made my beautiful Macedonian Valentine, a take on the traditional feta phyllo pie Zelnik (or Börek).
Made with @grimmsfoods bratwurst sausage and feta cheese, filled with leeks, red onions, roasted red peppers, ricotta and oregano, then brushed with Greek yogurt & egg wash.
It seemed to work as I think she loves me! ♥️
Happy ♥️ day!

Ingredients
  • 3 Grimm’s Fine Foods Bratwurst Sausage (8 oz – casing removed)
  • ¾ cup Grimm’s Fine Food Feta Cheese (crumbled)
  • 3 small leeks – white part only (rinsed, dried & diced – approximately 1½ cups)
  • 1 small red onion (diced)
  • Salt & freshly and ground pepper
  • 2 tbsp olive oil (divided)
  • ½ cup roasted pickled red pepper (diced)
  • ½ cup ricotta cheese
  • 1 egg
  • 1 tbsp fresh oregano (finely chopped)
  • 12 sheets phyllo dough (thawed)
  • ½ cup melted butter
  • 1 egg
  • 1/3 cup plain Greek yogurt
  • 10” loose bottom heart pan (or 9” loose bottom round tart pan)
Bratwurst Sausage and Feta Phyllo Pie Ingredients
Bratwurst Sausage and Feta Phyllo Pie – Recipe Ingredients
Preparation

In a pan over a medium heat, add 1 tbsp olive oil, onion and leeks, sprinkle with a little salt & pepper, then sweat until soft and slightly golden. Add red pepper, mix to combine and cook 1 minute. Remove to small sheet pan to cool.

In the same pan, over medium heat, add 1 tbsp olive oil and Grimm’s Bratwurst Sausage. Using a spatula, break the sausage into little pieces and cook 5 to 7 minutes, until browned. Remove sausage to a plate lined with paper towel to drain fat: then add sausage to vegetables.

In a small bowl, beat 1 egg, add oregano and ricotta, whisk until smooth; add Grimm’s Feta cheese and mix to combine.

Pour the cheese mixture over the sausage and vegetables and combine. Filling is complete.

Preheat oven to 375°F.

Prepare baking pan, with a piece of parchment, cut to fit the bottom of the pan.

Lay a piece of phyllo on the work surface (length laid out left to right); using a pastry brush, lightly coat with butter and then add a 2nd sheet of phyllo and brush the edges lightly with butter. Spread 1/6 of the filling straight across the phyllo near the edge of the sheet. Roll loosely up into a tube. Place the tube down one edge of the heart shaped pan (if using a round pan, form into a tight swirl and place in center of pan). Continue brushing, filling and rolling, place all the rolls as you make them into the pan from the outside in (for a round pan, continue to swirl from the inside out).

In a small bowl, mix 1 egg and the yogurt together until smooth. Drizzle, the mixture over the pie and use a pastry brush spread evenly over the phyllo.

Bake at 375°F until golden brown (30-40 minutes).  Use tin foil to cover the edges if they begin to brown too quickly.

Perfect to make ahead and reheat before serving.

Delicious served alongside a Village Salad with Grimm’s Feta, tomatoes, cucumbers and red onions!

  • Prep Time: 25-35 mins
  • Cook Time: 30-40 mins
  • Total Time: 55-75 mins
  • Serves: 4

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Bratwurst Sausage and Feta Phyllo Pie recipe was created in partnership with Grimm’s Fine Foods however, opinions in this post are my own.

Ontario Pork – Sweet Heat Pork Candy

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A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy

Sweet Heat Pork Candy – A recipe for your sweet heart! Valentine’s Day is rapidly approaching, and I always hear people say: “the best gifts, are the ones you make, with love!”

Now, I’m not about to start needle pointing a heart onto a pillow, crocheting a cell phone cozy, penning a touching sonnet or crafting a felt ball necklace… but I do have a personalized gift idea that I believe is perfect to give, or receive this Valentine’s Day!

Ontario Pork sweet heat pork candy or otherwise known as pork belly burnt ends!

It’s the gift that not only tastes incredible but in its depth of flavor perfectly summarizes all the reasons you love your Valentine.

Deep, tender and sweet, with just enough spice to keep things interesting! (You can use that in your Valentine’s card – no charge!!!) So, grab a pork belly, fire up the smoker, pellet smoker or grill and get to work on crafting the sweetest gift that your special someone has ever received.

You’ll also need a heart-shaped box, some ribbon and 1-inch foil candy cups.

However, if your Valentine understands and appreciates quality BBQ, then go the extra step and create the Ultimate Blind Box/Presentation Box by lining your heart shaped box with curly parsley and then artfully arranging the pork candy on top.

Trust me, you will be judged to be the Grand Champion of personal Valentine’s Day gifting!

Ingredients
  • 8-10 lb. Ontario Pork – Pork Belly
  • 3 tablespoons olive oil
  • ½ cup pork rub (use your favourite)
  • 1 cup sweet heat BBQ sauce (use your favourite)
  • ½ cup butter (no salt added)
  • ¼ cup honey
  • 1-2 tablespoons Sambal Oelek
Preparation

Firstly, remove the layer of skin from the pork belly (or ask your butcher to).

A slab of pork belly with layer of the skin removed on a piece of butcher paper with a large knife.

Preheat your smoker, pellet grill or gas grill with smoker box, to 275°F.

Slice the pork belly into ¾” cubes.

In a large bowl combine the cubes with the olive oil and pork rub. Toss well so they are coated evenly.

Cubes of pork belly seasoned on a piece of butcher paper with a large knife.

Add the seasoned pork belly cubes in a single layer to a mesh rack. Then place rack directly on grill grates (using a mesh rack will ensure you don’t lose any tasty pork candy, through the grates, as it shrinks).

Smoke for 1 hours and 45 minutes. As a result, the meat will have shrunk and started to crisp on the edges.

Lower smoker/grill temperature to 250°F.

Place pork cubes into a large aluminum pan. Combine BBQ sauce, butter, honey & Sambal Oelek, then add to pan and toss well to coat.

Pork cubes in aluminum pan with sauce in a smoker grill.

Cover with foil and return to the smoker/grill for 1 hour.

Remove the foil and continue to smoke for 30 minutes until sauce is set.

A red heart shaped Valentine's Day box with pork candy on a bed of parsley.
Ontario Pork – Sweet Heat Pork Candy
  • Makes: 4 x 9” Heart Shaped Candy Boxes
  • Prep Time: 15 mins
  • Cook Time: 3 hours, 15 mins

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Ontario Pork Sweet Heat Pork Candy recipe was created in partnership with Ontario Pork , however opinions in this post are my own.

Ontario Pork – Hot Italian Sausage Quick, Easy & Affordable Paella

by 2 Comments

One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Pork Sausage; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

I LOVE Paella, but when you add Saffron Threads, chicken, imported chorizo and loads of shellfish, it becomes an expensive, special occasion meal! This recipe uses Ontario Pork Hot Italian Sausages, mussels, shrimp and paprika to create a soul satisfying meal that can be enjoyed every week!

Ontario Pork Hot Italian sausage paella in soup bowls and Hestan NanoBond pan.
Ontario Pork Hot Italian Sausage Quick, Easy & Affordable Paella
Ingredients
  • 2 large Ontario Pork Hot Italian sausages
  • 2 tablespoons olive oil (if pan frying sausages – 4 tbsp, divided)
  • 1 medium red onion, thinly sliced
  • 1 jalapeño, chopped (remove seeds optional)
  • 8 oz pickled roasted red peppers, drained and sliced
  • 1 lb arborio rice
  • 1 (15 oz) can diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh Italian parsley, chopped (+ more for garnish)
  • 2 cups chicken broth
  • 2 cups of water
  • 1 lb wild jumbo shrimp, shell on
  • 1 lb fresh mussels
  • 1 cup frozen peas, defrosted
Paella ingredients of sausage, shrimp, onion, peas, red peppers, peas, mussels, rice, tomato sauce, jalapenos and spices.
Paella Ingredients
Preparation

Preheat the grill to medium heat.

Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times). Remove sausages, thinly slice and reserve.

Alternatively, in a large skillet (with a lid), heat 2 tablespoons olive oil over medium heat, add sausages and cook until browned and fully cooked (8-10 minutes). Remove sausages, thinly slice and reserve.

Add 2 tablespoons olive oil to the pan, then the onion, jalapeño, peppers, and sauté for 3 to 4 minutes. Add rice and stir to coat, add paprika, tomatoes, parsley, broth and water. Bring to a boil.

Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.

Stir in the shrimp, mussels, peas and sliced sausage. Cover and continue cooking until the shrimp are opaque and mussels open, 5 to 7 minutes.

Note:

If too much water has been absorbed prior to adding seafood, add ½ cup more water at a time, until seafood is properly cooked.

Ontario Pork Hot Italian sausage paella in soup bowls and Hestan NanoBond pan with bread and gold spoons.
Ontario Pork Hot Italian Sausage Quick, Easy & Affordable Paella
  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 30 min

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This recipe was created in partnership with Ontario Pork. Opinions in this post are my own

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Ontario Pork – Hot Italian Sausage on a Bun

by 2 Comments

One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

Sausage on a bun with peppers and onions is a classic for a good reason! The spicy Ontario Pork Sausages is balanced perfectly by the sweet peppers and onions. An ideal lunch or gameday day meal, but most importantly sure to impress your guests!

Ontario pork hot Italian sausages with peppers and onions in a blue cast iron skillet and on a bun on a black plate. Three bowls of mustard
Ontario Pork Hot Italian Sausage, Peppers and Onions
Ingredients
  • 4 Ontario Pork Hot Italian sausages
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large yellow onion, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh basil leaves
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ cup Italian red wine
  • 1 (15 oz) can diced tomatoes
  • 1/4 teaspoon red pepper flakes, optional
  • 4 fresh sausage buns, optional
Ingredients laid out including hot Italian sausages, peppers, basil, sausage buns, garlic oil, chili flakes, wine, onion, tomato sauce and olive oil.
Recipe Ingredients
Preparation

Preheat the grill to medium heat.

Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times).

Heat olive oil in a heavy large skillet over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Then add the wine, tomatoes, and chili flakes…stir to combine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Bring to a simmer.

Add the grilled sausage to the pan and stir to combine. Cook until the sauce has thickened (5-10 minutes).

Split the rolls in half lengthwise (I suggest toasting on the grill or under the broiler for one minute). Fill the bottom half of the roll with pepper/onion mixture and top with sausage. Serve sandwiches immediately with a selection of hot, regular and sweet mustard.

No grill, no problem! – heat ¼ cup olive oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on all sides (8-10 minutes). Remove from the skillet and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, pepper and continue as above.

Ontario pork hot Italian sausages with peppers and onions in a blue cast iron skillet and on a bun on a black plate. Three bowls of mustard.
Ontario Pork Hot Italian Sausage, Peppers and Onions
  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 20 min

This Sausage on Bun recipe was created in partnership with Ontario Pork. Opinions in this post are my own

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes: