Mennonite Farmers Sausage

cdn offroader · Nov 30, 2013

So my whole reason for wanting to get into smoking/sausage making is to make what was a staple growing up, Farmers Sausage. I know there are many different types by the same name, but this is essentially ground meat, cure, salt and pepper. This was eaten in copious amounts at any family gathering, often with homemade perogies(which I am running dangerously low on) and a delicious cream gravy.

Sadly, I am far re,moved from my usual sources of farmer sausage, so I must rely on my family bringing me a suitcase full when they come for a visit. Now that I have my smoker however it is time to try a batch of my own, so with the wife away for the weekend, here we are....

IMG_1941.JPG

cdn offroader
Nov 30, 2013

Coarse ground and then seasoning added

IMG_1943.JPG

cdn offroader
Nov 30, 2013

Hung up and ready to go, smoking with a mix of hickory and apple pellets( just found a great local source)

Time to kick back with some spiced rum and eggnog I think...

reinhard · Nov 30, 2013

Looks great so far. So, for seasoning you only use salt and pepper? Reinhard

cdn offroader · Nov 30, 2013

Hey Reinhard, the recipe I have is from my cousin...

25lbs pork shoulder, ground coarse
1/2cup salt(regular grind table salt-even used iodized and the world didn't spin of its axis)
1/4c black pepper(increased to 1/2 cup, was a bit to much pepper, 1/3 cup is about right using equal portions coarse ground and regular table BP)
1tbsp +2tsp cure #1

Mix all ingredients well and allow to rest in refrigerator overnight.

stuff into 34-36mmm casings and link into 10-12" sections,allow links to air dry until dry to the touch, can be sped up by placing in front of a fan

Cold smoke 3-4 hours smoke hickory/apple(my last batch I did 8 hours and liked it like that), allow smoked links to bloom overnight in refrigerator.

Hot smoking can be done as well, start at around 120F, and raise smoker temp by about 10 deg f every half hour until it reaches 170. Do not go above this temp or you may get fat rendering around the outside of the sausage. Smoke until you get to internal temp of 155 F, then place in a cold water bath until IT is back down to 100F. Allow links to cool and bloom in refrigerator overnight.

cheers

EDIT- updated procedures with more details, and recipe amendments.

mdboatbum · Nov 30, 2013

Amish sausage and pierogies...hmmm, PA roots perhaps? Sausage looks great.

JckDanls 07 · Nov 30, 2013

this look great.. nothing like some "alone time".... it's my understanding that when using cure you are to let the meat set for a minimum of 4 hrs to let cure do it's thing... I dunno,maybe I misunderstood... did you stuff and put in smoker right away after mixing seasonings and cure?

cdn offroader · Nov 30, 2013

I could be wrong, as I am new to this, but from what I understand, the links are supposed to be dry to the touch before putting them into the smoker, but I can't find anything about the cure setting. Then they are pulled from the smoker, water bathed and then hung at room temp to air dry some more 2-3 hours minimum and to bloom. That's what I have for directions anyways....

cdn offroader · Nov 30, 2013

4hours of cold smoking, and now cranking the heat to finish them...

IMG_1945.JPG

cdn offroader
Nov 30, 2013

cdn offroader · Nov 30, 2013

And finally, got them to temp, gave them a bath, hung them to dry, and couldn't wait any longer....

IMG_1948.JPG

cdn offroader
Nov 30, 2013

IMG_1954.JPG

cdn offroader
Nov 30, 2013

Final verdict....pretty close but next time I think I'll add a bit more pepper and salt. I converted the original recipe to a 6lb total, so maybe I didn't calculate quite right, but overall I'm happy, next time it should be right where I want it.

woodcutter · Nov 30, 2013

Nice! Close to a suitcase full.

reinhard · Nov 30, 2013

On the recipe you have 1 tablespoon of cure [i'm thinking you used instacure #1 the pink stuff]. using this cure it should be 1 tsp per 5 pounds of meat mix. 3 tsp equal one tablespoons. so it should be 5 tsp for 25 pounds [that is if you where using instacure. when using this cure the sausage mix should be left in in the fridge overnight to blend into the mix and stuffed the next day. The sausage does look real good. Reinhard

cdn offroader · Dec 4, 2013

Thanks for the reminder Reinhard, I actually did adjust the cure level when i made my recipe. For 6lbs I used 1 and 1/4 tsp cure #1, I updated the recipe to avoid confusion. I also suspect that leaving it to set longer would have improved the typical pink/reddish color of the sausage?

reinhard · Dec 4, 2013

Yes, the instacure #1 will give the meat that red color when you give the cure time to blend in. Reinhard

grimreeper · Apr 15, 2014

I was wondering if can make as a fresh sausage and still put cure in to keep the pink color?

cdn offroader · Apr 15, 2014

grimreeper said:
I was wondering if can make as a fresh sausage and still put cure in to keep the pink color?

I don't see why not, should be fine to add it in, set in the fridge over night and then stuff and cook or stuff and freeze if you don't plan on smoking it. That way it would still get the hammy flavor.

snake03 · Jul 28, 2014

Hi I was wondering what temp. did you bring it up to and for how long and did you bath them in cold water or hot water thank you for any help you can give me.

Snake03

cdn offroader · Jul 28, 2014

I smoked them to ~160f and then into the cold water bath until they were around 100f(I haven't been able to find a specific number for this step). The temp goes down faster if you can circulate the water a bit, leave the cold water running in the sink if you can. Then hang or leave in fridge to bloom over night.

snake03 · Jul 28, 2014

thank you so much for this info helps me a great deal

snake03

chef jimmyj · Jul 29, 2014

grimreeper said:
I was wondering if can make as a fresh sausage and still put cure in to keep the pink color?

CDN offroader said:
I don't see why not, should be fine to add it in, set in the fridge over night and then stuff and cook or stuff and freeze if you don't plan on smoking it. That way it would still get the hammy flavor.

Just a bit of info, it is no issue using Cure #1 in a sausage that will not be smoked. My family has done this over 100 years, We make one recipe for Kielbasa, with Garlic, S & P a bit of Marjoram and Cure #1. The bulk of it gets Smoked but a few pounds is put aside as White or Fresh Kielbasa. The White Kielbasa gets either simmered with Sauerkraut or Grilled. The result is delicious but does not have a Hammy flavor. It does taste different then a sausage without cure. It is more Savory and hard to describe, the overall flavor is more intense, but not what I would call Hammy...JJ

mrsteerman · Jul 30, 2014

Hello. I am in a similar situation as you. Far from the nest with no farmer sausage. I had Pioneer or Winkler farmer sausage when I was back home. How has your sausage making venture gone. Have you perfected it? Any tips/tricks advice? Thanks

Dorian

cdn offroader · Aug 4, 2014

mrsteerman said:
Hello. I am in a similar situation as you. Far from the nest with no farmer sausage. I had Pioneer or Winkler farmer sausage when I was back home. How has your sausage making venture gone. Have you perfected it? Any tips/tricks advice? Thanks

Dorian

Updated the recipe with what I've done so far. Taste is pretty much where I like it anyways.

Mennonite Farmers Sausage

Meat Mopper

Master of the Pit

Meat Mopper

Master of the Pit

Legendary Pitmaster

Meat Mopper

Meat Mopper

Meat Mopper

Master of the Pit

Master of the Pit

Meat Mopper

Master of the Pit

Smoke Blower

Meat Mopper

Newbie

Meat Mopper

Newbie

Gone but not forgotten. RIP

Newbie

Meat Mopper

Similar threads

Hot Threads

Featured A couple thick strips please!