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Pork Chops in a Marsala Mushroom Sauce

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A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce.

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.

Local bone-in chops are seasoned with salt and pepper, then seared. Removed the chops and added butter to the pan. Tossed in cremini mushrooms, fresh thyme leaves, and cooked the mushrooms for 4-5 minutes. Sprinkled on a tablespoon of flour and cooked for a minute or two. Added about a cup of Marsala, then cooked it down for a minute. Added a cup & a half of stock, brought it to a boil then simmered it for 6-7 minutes. Returned the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once. Removed the chops to a plate and reduced down the sauce until it reached the desired consistency.

A close up of a pork chop nestled in a creamy mushroom sauce in a pan.

Serve the chops bathed in the delicious sauce, with mashed potatoes or rice, your favourite veggies and nice bottle of wine. We choose a Californian Chardonnay, but this dish also pairs nicely with a Pinot Noir or an Argentinian Malbec.

A close up of a pork chop in a pan filled with a creamy mushroom sauce.
A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Italian
Servings 3 People

Ingredients
  

  • 3 bone-in pork chops
  • 2 tablespoons Olive oil
  • Salt and pepper
  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups vegetable or mushroom stock
  • 3 sprigs thyme leaves only

Instructions
 

  • Preheat the oven to 375F

Sear Chops

  • Heat oil in a large 12.5” ovenproof sauté pan over medium high heat.
  • Season chops with salt and pepper, then sear in the pan for 2-3 minutes per sides. Remove the chops and set aside.
  • Melt the butter in the pan. Add the mushrooms and thyme, then sauté for 4-5 minutes.

Marsala Sauce

  • Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala wine and cook for 1 minute stirring frequently.
  • Add the of stock, bringing it to a boil then simmer for 6-7 minutes.
  • Return the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once.
  • Remove the chops to a plate and reduce down the sauce (on the stovetop) until it reaches the desired consistency.
  • Serve the chops bathed in the delicious sauce.

Video

Keyword affortable meal, Date night meal, easy pork chop recipe, elegant dining, Marsala sauce, Marsala Wine, Mushroom sauce, one skillet recipe, pork chops
Tried this recipe?Let us know how it was!

Hope you enjoy my Pork Chops in a Marsala Mushroom Sauce recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on/in the Hestan Dual Fuel Range using a Hestan Culinary NanoBond 12.5” Skillet

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Loaded Hummus with Air Fryer Harissa Sausage Balls

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A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

Loaded Hummus with Air Fryer Harissa Sausage Balls.

I’ve seen several loaded hummus posts, so I decided it was time to put my own spin on it!

Homemade hummus base. Topped with red onions, tomatoes, pickled mushrooms, kalamata olives, pickled jalapeños, fresh parsley, crispy chickpeas (cooked in the air fryer) and Harissa spiced sausage balls.
I used a hot fennel plus hot Italian sausages, mixed with pepper, harissa, parsley , cilantro, panko and eggs for these easy, flavour packed sausage balls.

Served with pita or flatbread to dip or make a mouth-watering wrap!

Seriously, this was a perfectly balanced platter. Ideal for a party appetizer or a grazing board for the family!

A close up of sausage balls on a loaded hummus platter.
A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

Loaded Hummus with Air Fryer Harissa Sausage Balls

I’ve seen several loaded hummus posts, so I decided it was time to put my own spin on it. Homemade hummus base. Topped with red onions, tomatoes, pickled mushrooms, kalamata olives, pickled jalapeños, fresh parsley, crispy chickpeas (cooked in the air fryer) and Harissa spiced sausage balls. I used a hot fennel plus hot Italian sausages, mixed with pepper, harissa, parsley , cilantro, panko and eggs for these easy, flavour packed sausage balls.
Served with pita or flatbread to dip or make a mouth-watering wrap! Seriously, this was a perfectly balanced platter. Ideal for a party appetizer or a grazing board for the family!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Appetizer, Dinner, Game Day Snack, Main Course
Cuisine Middle Eastern
Servings 6 -8 People

Equipment

  • 1 Air Fryer

Ingredients
  

Sausage balls

  • 450 g 1 lb hot fennel sausages (casing removed)
  • 450 g 1 lb hot Italian sausages (casing removed)
  • 1 teaspoon black pepper
  • 1 teaspoon harissa spice
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • ⅛ cup fresh parsley chopped
  • ⅛ cup fresh cilantro chopped
  • Olive oil – to lightly spray or brush on meatballs 4 teaspoons liquid – optional

Hummus

  • 2 cups canned chickpeas liquid reserved
  • ½ cup tahini
  • ¼ cup extra-virgin olive oil plus extra for drizzling (optional)
  • 3 cloves roasted garlic optional
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lemon plus more as needed

Chickpeas

  • 1 cup canned chickpeas rinsed and dried
  • 1 teaspoon olive oil
  • ¼ teaspoon of salt or to taste

Instructions
 

Hummus

  • Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  • Taste and adjust the seasoning (add more lemon juice if desired)

Chickpeas

  • Toss with olive oil to coat and a sprinkle of salt.
  • Cook in the air fryer at 400 for 12 mins, shake two to three times.
  • Remove to a plate and set aside until ready to use.

Sausage Balls

  • In a large bowl, mix sausage, pepper, eggs, breadcrumbs, parsley, and basil.
  • Form 3 cm (1 ¼ inch) sausage balls (approximately 28.5 g/1 oz) and place on a baking sheet. Lightly spray or brush a little olive oil on each meatball, then reshape with your hands to ensure the oil coats the entire ball. (The olive oil is optional but helps create a crispier golden exterior)
  • Preheat air fryer to oven to 400°F.
  • Bake in batches for 8 minutes at 400°F, shaking the meatballs halfway through.

Assemble & Serve

  • First layer the hummus on a platter. Stack the meatballs in the middle of the hummus, then add an assortment of your favourite fresh and pickled vegetables, herbs and crispy chickpeas around the platter.
  • Served with pita or flatbread to dip or make a mouth-watering wrap.

Video

Notes

  • Sausage balls can also be baked in an oven at 400°F (on the parchment lined baking sheet – middle rack) for 10-12 minutes, shaking the pan 2-3 times for even cooking.
  • Serves 6-8 people as an appetizer, or 4 for a meal.
Keyword air fryer chickpeas, air fryer recipe, air fryer sausage balls, crispy chickpeas, Harissa, Loaded hummus, sausage balls
Tried this recipe?Let us know how it was!

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

We’ve also linked our a few other favourite air fryer recipes –

  • Air Fryer Chicken with Buttermilk Waffles. Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!
  • Air Fryer Sausage Meatballs. Using the combination of Grimm’s Spicy Italian & Bratwurst Sausages and served with orange-jalapeño-cranberry sauce and baguette rounds!

Have a delicious day! James (aka Zimmy) & Elaine

Easy Bolognese with a Spicy Twist

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A top down image of a pan filled with pappardelle noodles and a bolognese sauce.

Easy Bolognese with a Spicy Twist.

This Bolognese inspired sauce is the perfect way to spice things up with your special someone. The hot Italian sausages and crushed chilies build on the flavours of the classic Bolognese and bring joy to your tastebuds. For a meal requiring little preparation, you will be amazed how much flavour is developed in a relatively short time!

Sauté onions, garlic, carrots and celery in a pan.
Add sausage meat into the pan.
Cook, stirring frequently and breaking up the sausage into small pieces until meat is browned.
Add the tomatoes, parsley, and basil into the pan
Add the cooked pappardelle into the Bolognese pan
A copper pan filled with a bolognese pasta with a rose beside the pan.
A top down image of a pan filled with pappardelle noodles and a bolognese sauce.

Easy Bolognese with a Spicy Twist

This Bolognese inspired sauce is the perfect way to spice things up with your special someone. The hot Italian sausages and crushed chilies build on the flavours of the classic Bolognese and bring joy to your tastebuds. For a meal requiring little preparation, you will be amazed how much flavour is developed in a relatively short time!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Main Course
Cuisine Italian
Servings 2 -3 People

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion diced
  • 1 garlic clove peeled coarsely chopped
  • 1 small celery stalk coarsely chopped
  • 1 small carrot coarsely chopped
  • 2 hot Italian sausages casing removed (about 9 ounces total)
  • 1 tablespoon crushed hot chili peppers in oil
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 14- ounce can crushed tomatoes
  • 2 tablespoons flat-leaf Italian parsley chopped
  • 2 tablespoons fresh basil leaves chopped (plus more for garnish)
  • Salt and freshly ground black pepper
  • 9 ounces of dry pappardelle noodles
  • 1/3 cup freshly grated Parmesan

Instructions
 

  • In a 3.5-quart sauté pan warm the olive oil over medium heat. Add the onions and garlic and sauté until the onions are soft, 6-8 minutes. Add the celery and carrot and sauté for 5 minutes more.
  • Raise heat to medium-high and add the sausage meat. Cook, stirring frequently and breaking up the sausage into small pieces until meat is browned, about 8-10 minutes.
  • Add in the crushed hot chili peppers and tomato paste, stir to combine, then cook for 1 minute. Add the red wine and scrape off any burnt bits from the bottom of the pan, cook until most of the wine has evaporated, 3-4 minutes.
  • Add the tomatoes, parsley, and basil, then cook over medium-low heat until the sauce thickens, 25-30 minutes. Taste and season with salt and pepper if required.
  • While the sauce reduces, cook the pappardelle, per the package directions.
  • Add the cooked pappardelle into the Bolognese pan, top with the parmesan and mix to combine.
  • Garnish with chopped basil and more parmesan.
Keyword affortable meal, Bolognese, Date night meal, easy pasta recipe, Pasta, Valentine’s Day meal
Tried this recipe?Let us know how it was!

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

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Two shiny copper pots on a range.
Ingredients and copper pots on the stove ready to go.

This recipe was made (and served) in my Hestan 3.5-Quart CopperBond Induction Sauteuse and my 6-Quart CopperBond Induction Stock Pot and was cooked on my Hestan Dual Fuel Range.

Wood-Fired Baked Ham with Brown Sugar Glaze

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An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday decorations on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-oven baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. 

I brushed the ham with orange juice, Dijon mustard and rosemary, then baked it for 15 minutes uncovered.

A pineapple, a ham, plus other ingredients to make a baked ham.
An image of a ham in a round cast iron pan with a bowl sauce and a whisk.
An image of a ham in a round cast iron pan with sauce on it and in a bowl beside the pan.
A ham is placed inside the Ooni wood oven.

Added a little water into the skillet and covered it tightly with foil.

Once the ham cooked for about 60 minutes, it was brushed with glaze and returned to the oven until the glaze was caramelized. Then removed from the oven, covered with foil and set aside while I grilled the pineapple slices.

An Ooni oven on a table beside a festive planter with trees in the background.
An image of brushing the ham with glaze, outside of the oven.
A beautiful glazed and baked ham inside of a flaming outdoor oven.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

If you make this recipe, I strongly suggest that you make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches! A crusty bun, mustard, wood-oven ham, Brie, grilled pineapple, topped with arugula, is my favourite!

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

An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday sprigs on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-fired baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, and delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. Make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 -10 People

Ingredients
  

  • 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
  • 2 tablespoons orange juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoon fresh rosemary finely chopped

Brown Sugar Glaze

  • ½ cup orange juice
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch

Pineapple Slices for Serving

  • 1 whole ripe pineapple rind removed, sliced into 8-10 slices, core removed

Instructions
 

  • Preheat the Ooni Karu 16 oven to 350°F.
  • Place the ham, flat side down in the Ooni Cast Iron Skillet Pan (9”).
  • Combine orange juice, Dijon mustard and rosemary. Brush over ham.
  • Bake the ham for 10-15 minutes uncovered, rotating 3-4 times until exterior of ham is beginning to char.
  • Pour 2 table spoons of water into the skillet and cover tightly with foil.
  • Roast at 325°F for 60 minutes, turning ¼ turn every 10 minutes.
  • Meanwhile, create a slurry with half the orange juice and cornstarch (mixing in a small bowl before adding it to the glaze to avoid the corn starch lumping in the glaze) combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
  • After 60 minutes remove from the ham from the oven and add fuel to increase the heat to 425°F.
  • Brush the ham with the glaze and return to the oven until the glaze is caramelized (tips – turn the ham often to avoid the sugar burning – keep the fuel hatch open if the flames are rolling to much towards the ham).
  • Cook until the ham has reached an internal temperature of 140°F (about 15 minutes).
  • When the ham is cooked, remove it from the oven, cover with foil and set aside while you grill the pineapple slices.
  • Place the Ooni Duel-Sided Grizzler Plate in the oven and increase the heat to 450°F. Preheat the pan for 5 minutes.
  • Brush the pineapple slices on both sides with the liquid in the bottom of the ham pan.
  • Place the slices directly on the hot Grizzler pan and cook for 4-5 minutes per side.
  • Serve the hot pineapple slices with the ham so that every guest gets a juicy slice. Enjoy!

Notes

A smoked ham has been cooked. Be sure to check the package to ensure it says it is “fully cooked”. A fully cooked ham just needs to be heated through… cook to 140°F. Substitute any quality smoked ham as available.
Use a fruit wood (like apple or cherry) to add a little extra flavour to the ham & pineapple.
Keyword Baked Ham, easy recipe, simple holiday meal, smoked ham, wood-fired recipe, wood-oven recipe
Tried this recipe?Let us know how it was!

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

Have a delicious day! James (aka Zimmy)

Ooni Karu 16 sitting on an Ooni table on a beautiful day.
A pineapple, a ham, plus other ingredients to make a baked ham.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

For this recipe, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Proud Onni Ambassador. Opinions in this post are my own.

Sweet & Sour Pork, with Pineapple Stir-Fry

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A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce were thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.

So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.

We ate the chops with a side of stir-fry. The leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.

If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!

A tray of chopped vegetables sit on the side table on the grill.
Four pork chops on a flaming hot grill
For beautifully cooked pork chops garnished with sesame seeds.
A top down image of a pineapple stir fry.
A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce would get thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.
So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.
We ate the chops with a side of stir-fry and the leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.
If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 – 6 people

Ingredients
  

  • 4 thick cut pork chops bone-in
  • Salt & freshly ground pepper
  • 2 tablespoons canola or vegetable oil
  • 1 small pineapple very ripe, skin and core remove and cut into bite size pieces
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 green pepper thinly sliced
  • 6 oz button mushrooms whole
  • 1 small red onion thinly sliced
  • 6 oz stringless snap peas
  • 1 package precooked Asian noodles 454 g/16 oz, rinsed

Sweet and Sour Sauce:

  • ¼ cup ketchup
  • ¼ cup sriracha
  • ¼ cup vinegar
  • ¼ cup mirin
  • ½ cup water
  • 1 tablespoon soy sauce
  • ¼ cup sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons marmalade any flavour
  • 2 teaspoons minced ginger
  • 3 garlic cloves minced
  • ¼ cup pineapple juice
  • 2 tablespoons cornstarch mixed with 1 ½ tablespoons water

For garnish:

  • Strips of green onion
  • Toasted sesame seeds

Instructions
 

  • Season pork liberally with salt & freshly ground pepper. Set aside a room temperature.
  • Preheat grill on medium-high.

Make the sweet and sour sauce:

  • In a medium saucepan, combine all ingredients except the cornstarch mixture, stir to combine and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. 15-20 minutes.
  • Preheat wok over medium-high heat, then add the oil and heat for 1 minute. Add the onions and peppers, cook for 2-3 minutes, stirring frequently. Add the mushrooms and pineapple and cook for 2-3 minutes, stirring frequently. Move the wok to low heat.
  • Place the pork chops on the very hot grill and sear for 6-8 minutes. Turn 90° at 1.5-2 minutes, flip at 3-4 minutes, turn 90° at 4.5-6 minutes. Lower the heat to medium low and add a spoonful of sweet & sour sauce to the pork and brush to cover, flip and do the same on the other side. Finish cooking pork over medium low heat until an internal temperature of 140°F is reached (about 12-14 minutes total cooking time). Rest for 5 minutes before serving.
  • While the porkchops finish cooking, toss the vegetables, then add the snap peas and noodles, stir to combine. Add the sweet & sour sauce and mix well. Cook over low heat until the porkchops have rested and the noodles are heated through, 8-10 minutes, stirring occasionally.
  • Serve 4 individuals with healthy appetites, a pork chop, and a portion of stir-fried noodles.
  • Or to feed a group of 6, cut the pork off the bone, thinly slice, and toss together with the noodles & vegetables.
  • Garnish the stir-fry & pork with strips of green onion and toasted sesame seeds.

Video

Keyword pineapple, pork chops, stir fry, Sweet and Sour
Tried this recipe?Let us know how it was!

Hope you enjoy my Sweet & Sour Pork, with Pineapple Stir-Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This stir fry was made and served in my Hestan NanoBond 14″ Wok and I used my Hestan NanoBond Butter Warmer to make the sweet and sour sauce. Everything was cooked on my 36″ Hestan freestanding Grill in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

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 laid out to make Grimm’s Original Bavarian Smokie Tacos
Flaming Sausages on the grill
Sliced sausages on the grill
Sliced sausages and tortillas on the grill

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

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!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine Mexican
Servings 4 -6 People

Ingredients
  

Suggested toppings

  • 10-12 cherry tomatoes quartered
  • ¼ iceberg lettuce shredded
  • ¼ 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

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

Servings: 12 tacos, 4-6 people
Keyword Bavarian Smokies, grilled, sausages, tacos
Tried this recipe?Let us know how it was!

Hope you enjoy these Grimm’s Original Bavarian Smokie Tacos! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

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.