Arctic Meat and Sausage

10/21/2026

Not only do we have cured, smoked, cured and fresh meats; we have a freezer full of even more European Specialties!

10/19/2026

Crispy gnocchi, fennel sausage and juicy burst tomatoes make this easy skillet dinner seriously satisfying.
Fennel Sausage & Crispy Gnocchi with Burst Tomatoes
Featured Arctic Product: Italian Sausage Fennel
Serves: 4
Prep: 10 minutes
Cook: 25 minutes
Ingredients
• 1 lb (454 g) Arctic Italian Sausage Fennel
• 1 lb (454 g) potato gnocchi
• 2 tbsp (30 mL) olive oil
• 2 cups (300 g) cherry tomatoes
• 2 cloves garlic, minced
• 2 cups (60 g) baby spinach
• ¼ cup (25 g) grated Parmesan
• 2 tbsp chopped fresh basil
• Salt and pepper
Directions
1. Remove sausage from casings and break into rustic pieces.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Brown sausage for 6–8 minutes. Transfer to a plate.
4. Add remaining oil and gnocchi directly to the skillet.
5. Cook 6–8 minutes, turning occasionally, until golden and crisp.
6. Add tomatoes and cook until they begin to blister and soften.
7. Stir in garlic, sausage and spinach.
8. Cook 2–3 minutes until spinach wilts.
9. Finish with Parmesan, basil and black pepper.
Chef Tip: Let the gnocchi brown undisturbed for a minute or two between turns for the best crust.

10/16/2026

Garlic sausage made right using a traditional recipe. Try some and taste the difference.

10/14/2026

Looking for the best cuts to impress your guests? You've come to the right place. Here are the top five cuts of steak and what makes them great:
▪️ Flank: A very flavourful piece of meat, typically described as having a beefy taste. A good marinade will add even more flavour if you’re looking to liven up your dishes.
▪️ New York Strip: Tends to be well-marbled and has some large pieces of fat around the edges. Known to have an intense beef flavour, their neat shapes make for a great plate presentation.
▪️ Skirt: They take especially well to marinades, great for experimenting with different flavour combinations. It's often cut up into smaller strips to make stir-fried meat for fajitas.
▪️ Ribeye: While this steak cut’s flavour tends to be slightly mild, it has a distinctive buttery taste. The ribeye steak is incredibly tender and juicy, and it offers a melt-in-your-mouth sensation.
▪️ Prime Rib: Tends to have a lot of flavour because of its excess bones, tissue, and fat. This cut is best cooked at a low temperature for an extended time. It's a great cut to choose if you're looking for a slow-cook kind of meal.
Arctic Meat is your Port Coquitlam source for the best cuts of meat available in the Lower Mainland! For more: https://buff.ly/3PEOokL

10/12/2026

We carry a delicious line of Italian specialty meats - the Buongustio brand is a must try!

10/12/2026

10/10/2026

Ever tried a "1 pan" recipe? No? Then this is the perfect recipe to start with! Yes? Then this may just be your new favourite!
Creamy Italian Pasta Melt.
Here's what you'll need:
1/2 lb pound hot or mild Arctic Meat & Sausage Italian sausage meat (just remove from casings)
1 (15 ounce) can diced tomatoes
1 (8 oz) can tomato sauce
1 tsp Extra Virgin olive oil
5-6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 Tbsp dried basil (or 1/2 cup fresh basil leaves but add it at the end)
1/2 tsp dried oregano
3 cups water
12 ounces ziti or similar pasta
1/2 cup half and half or heavy cream
1/2 cup freshly grated Parmesan cheese
ground black pepper
1 cup mozzarella cheese, shredded

Here's how:
Preheat oven to 500 degrees F.
Add olive oil to a deep, 12-inch or larger oven-safe skillet over medium heat. Add sausage cook until browned, about 3-5 minutes. Add the garlic and crushed red pepper flakes to the pan and cook for 1-2 minutes. Add the diced tomatoes, tomato sauce, dried basil and oregano. Stir well. Reduce heat and simmer, stirring occasionally, for 5-10 minutes.
Add the water and dry pasta. Bring to a boil, cover, reduce heat to a low boil and cook, stirring occasionally, for 10-15 minutes or until noodles are tender.
Stir in the half and half, and parmesan cheese and season with salt and pepper to taste. Sprinkle mozzarella evenly on top. Transfer the skillet to the oven and bake until the cheese has melted and browned, about 5 minutes. Enjoy!

10/09/2026

Very easy - very delicious! Beautifully trimmed pork tenderloins are always available!
&Sausage

HONEY GARLIC GLAZED PORK TENDERLOIN Glazed Baked Pork Tenderloin is coated with garlic, herbs, and spices. Delicious and so easy to make. Half the recipe for a smaller party. Good For: Dinner Ingredients 2 pork tenderloins 2 tablespoons olive oil divided 1 teaspoon paprika 1 teaspoon garlic powder 1...

10/07/2026

Pub-Style Sausage on a Bun
🛒 Ingredients – makes 4
4 Arctic Meats sausages. So many choices! Garlic, Polish BBQ, Brats – choose your favourite.
4 buns – again your choice from hot dog to artisanal mini-loafs
The Toppings (Caramelized Onion & Pepper Mix)
2 large yellow onions, thinly sliced
2 red bell peppers, cored and thinly sliced
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml unsalted butter
1 tsp / 5 ml brown sugar
Salt and freshly cracked black pepper to taste
The Cheese & Herbs
4 thick slices of Provolone or Swiss cheese (approx. 100 g / 3.5 oz total)
2 tbsp / 30 ml fresh flat-leaf parsley or chives, finely chopped (for garnish)
4 tbsp / 60 ml of your favourite mustard
🍳 Instructions
1. Caramelize the Onions and Peppers
Place a large skillet over medium heat and add the olive oil and 1 tbsp / 15 ml of butter. Cook for 12 to 15 minutes, stirring frequently, until the onions are deeply golden brown, sweet, and the peppers are entirely tender. Season with salt and pepper, then set aside in a warm spot.
2. Grill the Garlic Sausages
Use your outdoor grill or a heavy cast-iron grill pan over medium-high heat.
Grill for 10 to 12 minutes, turning every couple of minutes, until they develop beautiful char marks and the internal temperature reaches 71°C / 160°F.
3. Melt the Cheese
During the final 2 minutes of grilling the sausages, pile a generous portion of the warm caramelized onion and pepper mixture directly on top of each sausage while it is still on the grill. Top with Provolone or Swiss cheese directly over the onions and peppers – let it melt.
Toast the Buns and Assemble the Sandwich
On a warm, toasted bun, spread a layer of mustard on the bottom. Lift the sausage—complete with its crown of melted cheese, onions, and peppers—and nestle it right into the center of the bun. Enjoy!