jimmyh
Fire Starter
Ha ha! I'm a teacher. I'm not sure I would have given myself "participation" marks for that exchange!
Mennonite Farmers Sausage
- Thread starter cdn offroader
- Start date
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jimmyh
Fire Starter
ron forst
Fire Starter
Very similar to what in Minnesota we call "Farmers Style Sausage" Only thing I do differently is I cook onions with water, then use the cooled onion water for liquid in the mix, also usually 50 percent pork 50 percent beef, and whole mustard seed. After that pretty much the same, I smoke for about 3 hours and then let bloom and freeze. usually boil about 15 minutes before eating.
Sounds like an interesting variation Ron. I recently did a batch of 50% vension and 50% pork shoulder and it was really good also. (venison had 20% back fat added) Most people had no idea until I told them.
ron forst
Fire Starter
Ive also done venison, use it in my Brats as well that call for 20 percent beef and 80 percent pork, nobody has a clue venison is in them until you tell them
hosea
Newbie
- Feb 10, 2016
- 6
- 10
Hi I was from Gretna Manitoba just a year ago and this town is close to Altona and Winkler. I have been to both plants and have had friends work there . I ran the coop store in Gretna as the meat manager years ago. The receipts look great. The main thing for this sausage is not to grind it to fine and use good quality meats. The smoking should be a cold smoke . The original Pioneer and Winkler sausage years ago was raw in the middle. Now they have it 90 percent cooked. The smoke was hickory or what we could find around the yard . apple tree would but mostly hickory. In the early years we use straw off of the field to smoke with. Don't get to fancy with seasoning as salt and pepper and smoke was only used in the old days. Remember we used old out houses for our smokers so it took a long time to smoke. We did not cook the sausage in the smoker we left it raw with a nice smoke on the out side. A nice taste of pepper and salt is what makes this sausage. I am in Joffre ab now and starting to make the farmers sausage for my self and friends. They sure love it as it is hard to find authentic farmers sausage. Hope this helps
knotfree
Fire Starter
I had been trying to make a farmers sausage and came up with very few actual recipes on the internet. So i wrote a couple of recipes ,a simple recipe and a more commercial style recipe with binders and sodium erythorbate in it.
I agree that the trick that really makes it a Farmers sausage is the cold smoke (apple , hickory blend). I like to do about 6 hr of thin blue cold smoke first day then rest over night before another 4 hr warm smoke to finish it off. This seems to carry the smoke flavour right thru to the centre.
Now I'm trying to find out if there is a difference between Farmers sausage and Mennonite Farmers sausage?
I agree that the trick that really makes it a Farmers sausage is the cold smoke (apple , hickory blend). I like to do about 6 hr of thin blue cold smoke first day then rest over night before another 4 hr warm smoke to finish it off. This seems to carry the smoke flavour right thru to the centre.
Now I'm trying to find out if there is a difference between Farmers sausage and Mennonite Farmers sausage?
loggie
Newbie
CDN OFFROADER What do you have your smoking pellets in and where did you get your sausage hooks and racks I'm using oak dowels
Last edited:
hosea
Newbie
- Feb 10, 2016
- 6
- 10
Hi the difference on the farmers sausage to Mennonite farmers sausage is the farmers sausage has the preservatives that you have used for presentation in a store. Mennonite farmers sausage is just salt and pepper good quality meat and long cool smoking . This leaves the sausage quite dark but delicious to eat. In the old days we used to smoke our sausage with straw from the fields also. Then store it in the grain bin in winter in the grain. Wow that was a long time ago.
I haven't seen any good reports on people using poplar as a smoking wood, I would stick with a hard wood like oak or hickory, or a fruit wood like apple.
I have never used Poplar for Smoking, but it actually is a Hardwood. Kind of Soft compared to others, but still a "Hardwood".
As a cabinetmaker, I used it for paint grade cabinets, and for cabinets that were to be laminated.
Bear
This tread is kinda old but it was just what I was looking for. It’s impossible to bring farmers sausage from a Southern Manitoba to Southern California. I am planning to start making sausage at home in the next few weeks and I was still trying to determine what the beat steps are. This thread definitely cleared up some questions I had!
I live pretty close to Amish Country as well as quite a few small producers of sausage and I bet serious money all of them use whatever they have on hand to smoke, including some soft wood. I get a really nice country smoke flavor using a combination of cob, pitmasters blend, and oak pellets/dust for cold smoke. Reminds me very much of local smoked stuff as these are very common woods to our area. Cob is most definitely an old school flavor to me and a must try.
hosea
Newbie
- Feb 10, 2016
- 6
- 10
Hi, what a beautiful pile of sasuage. I am from Blumenort by Gretna mb. We never used cure and I still don't use it. Your pepper and salt is all that was needed and we did not cook it to 155 degrees. It was still a little raw in side . Just like our hams that we smoked and put in the wheat garinary. I am in Red Deer ab now and sell piles of the Mennonite sausage. We also used to can the sausage for sunday faspa. Good job
H, You are better off to add the appropriate amount of cure #1 to the ground meat.You run the risk of botulism and other nasties if your sausage stays in the 40 degree to 140 degree zone too long.
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