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Table of Contents
What is the best way to cook farmer sausage?
- In large sauté pan, heat oil over medium-high heat.
- Add garlic and sauté briefly just until fragrant, about 30 seconds.
- Add sausage and cook until lightly browned, 8-10 minutes, stirring occasionally.
- Add chicken broth and tomato sauce; stir to combine.
- Reduce heat to medium-low. …
- Add mushrooms and peppers.
Is Farmers sausage already cooked?
Farmer’s sausage is uncooked and made with simple ingredients: ground pork, salt and pepper. However, the sausage is cold smoked, meaning it’s smoked but not cooked.
Do you have to cook Mennonite sausage?
It’s an uncooked sausage made with ground pork, salt, pepper, brown sugar, and in our case Ham and Bacon Cure (yes, a nitrate). Farmer Sausage is Cold Smoked, meaning it’s not cooked through. It can be used in many recipes, as it has a mild flavor that fits well with a lot of meals.
How do you cook frozen Mennonite sausage?
COOKING INSTRUCTIONS: Thaw FROZEN sausage and cut into about 3” pieces. Split lengthwise, then BBQ or pan fry 15-20 mins on medium low heat turning often OR bake at 350F for 25mins to an internal temperature of 165F.
Do you have to boil sausage before frying?
Sausages should reach 155–165°F (68–74°C). Alternatively, boiling them before cooking in a pan or on a grill can ensure that they’re thoroughly cooked and remain moist. Boiling and baking are the healthiest ways to cook sausage, whereas deep frying is the least healthy due to the added fats and calories it involves.
Mennonite Sausage
Interestingly, the way you cook sausages changes their nutritional composition, meaning some cooking techniques are better for your health than others. Other methods can even increase your exposure to toxic compounds.
These ingredients are packaged in a casing or skin made of gut or other materials like collagen and cellulose.
It is made from ground meat such as beef, pork, or poultry combined with salt, spices, and other flavorings. It may also contain fillers such as breadcrumbs or grains.
Sausage is a staple food in many countries around the world.
Sausages are a versatile food that can be prepared in many ways. Here’s an overview of some of the most popular methods.
Boil
Boiling is one of the easiest ways to make sausages at home.
To cook sausages, simply place them one at a time in a pot of boiling water and let them simmer. Pre-cooked sausages take about 10 minutes, while raw sausages can take up to 30 minutes.
Keep in mind that boiled sausages don’t brown and crisp on the outside. But you can fry them in a frying pan with a little oil afterwards.
Remember that only sausages – not patties – can be cooked. Patties are better prepared using some of the other methods below.
grilling and roasting
Grilling and grilling are both high-temperature cooking methods that use dry heat. Their main difference is that when grilling, the heat source is below the food to be grilled, but when grilling, it is above it.
To grill sausages, simply place them on a grill and cook for 8-12 minutes, turning them every few minutes, until they’re evenly colored.
To roast, place them on a grill pan in the oven and set the function to roast. Cook them for 5 minutes before turning and cooking for another 5 minutes.
It’s worth noting that the high temperatures involved in both grilling and frying can lead to the formation of potentially harmful compounds, such as: 3 ).
HAs and PAHs have been linked to a higher risk of several types of cancer, while AGEs have been linked to a higher risk of conditions such as heart disease, diabetes, and skin conditions (4, 5, 6, 7).
Pan roast and stir fry
Pan and pan frying involve cooking at a high temperature in a skillet, wok, or saucepan. While stir frying requires constant turning or stirring of the sausages during cooking, this is typically not the case with pan frying.
To pan or stir fry sausages, simply cook them on the stovetop with a little oil until brown on both sides. Depending on the size, this will take 10-15 minutes.
Healthy oil options include coconut, olive, and avocado oils, as well as butter, as they hold up well in moderate to high temperatures and are rich in micronutrients.
You can check if your sausages are done by slicing them in the middle. If the meat is firm, it’s done, but if it’s pink and runny, it takes more time. Slicing or butterflying the sausages can shorten the cooking time.
Like grilling and grilling, overcooking or frying sausages can increase the risk of developing HA, PAH, and AGE.
frying
Deep frying completely immerses a food in fat during cooking. In most cases, sausages are breaded beforehand.
To deep fry sausages, dip them in an egg wash — a combination of beaten eggs and either water, cream, or milk — then coat them in a breadcrumb mixture or batter.
Pour a healthy oil like coconut, olive, or avocado oil into a deep fryer and heat to 190°C. Fry the sausages for 5 minutes or until cooked through.
The above oils are ideal for deep frying as they tend to have a medium to high smoke point and are less processed than other options.
Although fried sausages are delicious, this method significantly increases their total amount of fat and calories. In addition, deep frying can increase the risk of HAs, PAHs, and AGEs.
So if you’re watching your weight, calorie intake, or overall health, you should avoid fried sausages.
Bake
Baking is a great way to make crispy sausages, especially in larger batches.
First, preheat the oven to 180°C and place the sausages on a pan. Bake for 15-20 minutes for smaller sausages or 30-40 minutes for larger ones, turning halfway through to brown evenly and cook thoroughly.
If you find that your sausages dry out too easily in the oven, try cooking them beforehand. This can help them stay juicy on the inside after cooking.
How long should you cook farmers sausage?
Cooking farmers sausage is easy. The best way to cook it is to slice it in half or pieces and fry it on both sides for roughly 5 minutes per side till well done.
Mennonite Sausage
This farmer’s sausage pan with perogies (PIEROGI) is sautéed in a creamy Dijon sauce with some delicious sauerkraut. This dish can be served with sour cream and then you have a real European meal.
Farmhouse Sausage Pan with Perogies is an absolutely delicious dish that can be made in under 30 minutes! And if there’s any indication of what other Eastern European dishes taste like, I’m sure you’ll find more here in the near future.
Looking for another Farmers Sausage recipe, try my Farmers Sausage Eggs Benedict OR my Farmers Sausage with Basil and Baby Tomato Pizza.
Oh, for the love of good European food!
Well I’m not 100% sure if this is a German or Polish dish because to my knowledge it would most certainly be German if there were potatoes in it.
Perogies or Perogies however you want to spell it is more Polish and Ukrainian right?
I just can’t decide, maybe someone out there knows?
HOW TO COOK FARM SAUSAGE
Cooking farmer’s sausage is easy.
The best way to cook it is to cut it in half or pieces and fry on both sides until well done, about 5 minutes per side.
HOW TO COOK LONG FARM SAUSAGE
If frying, cook 6 minutes on each side until perfectly browned. If you bake it for about 15 minutes as it will be naturally smoked beforehand.
My very favorite farmer’s sausage comes from Winkler’s Farmers Sausage in Winkler, Manitoba, Canada.
If you have the opportunity to try it, please do.
CAN FARM SAUSAGE BE STORE IN THE COOKED REFRIGERATOR
Yes, whenever I do this I try to save something for the next day.
Wouldn’t you want that two days in a row?
I hope you like it!
LOOKING FOR OTHER PEROGIE RECIPES?
DID YOU MAKE THIS RECIPE?
If you make this recipe, I’d love to hear about it! You can leave a 5-star rating in the comments below! Thanks for reading and see you next time in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered straight to your inbox!
What temperature do you cook farmer sausage?
What temperature to cook sausage at? Cook sausages at 400 degrees, for 30 minutes, or until the internal temperature reaches a internal temperature of 165 F using a meat thermometer.
Mennonite Sausage
Can you cook sausage in the oven?
Absolutely, it’s my favorite method! I noticed a few days ago that most sausages don’t have oven cooking instructions on the package. Oven-baked sausage is one of my family’s favorite dishes, so I wanted to tell you how easy it is to make. All you need is a baking sheet, parchment paper, and sausage!
Here’s a cooking video I made to show you how easy it is, so check it out!
How long to cook sausage in the oven?
I recommend cooking sausages in the oven for 30 minutes. This allows the sausage to cook completely safely and lightly brown the outside, creating a nice crispy sausage.
Step-by-step instructions on how to cook sausage in the oven
Grab your sausage for this recipe. 1 pound, 2 pounds, 5 pounds, it doesn’t matter. Use whatever your favorite sausage is, for us it’s Sweet Italian Sausage. This also works for breakfast patties or any type of sausage.
Take out your baking sheet (these are my favorites) and place parchment paper on top. You can also use silicone baking mats. Both parchment paper and silicone baking mats allow for easy cleaning.
Place sausage on parchment paper, single layer so they don’t touch.
Cook at 400 degrees for 30 minutes, turning the sausage halfway through. This gives the sausage those nice brown cooking marks.
And you’ve got a whole plate of sausages to eat for dinner! Wasn’t that easy?
At what temperature bratwurst?
Cook sausages at 400 degrees for 30 minutes or until the internal temperature reaches 165 F internally using a meat thermometer.
How to cook frozen sausage
If your sausage is frozen, you can still cook it as directed on the page, but add an additional 15-20 minutes to cook.
What can I serve with sausage?
Sausages are on our weekly dinner menu because they’re so easy to make. Adding veggies on the baking sheet next to the sausage makes a great family meal.
Our favorite vegetables for a sausage tray dish are:
To prepare a complete meal, simply add the vegetables with the sausage and cook as the recipe suggests (30 minutes). For some vegetables you may need to add 5 minutes more.
Looking for more sausage recipes? Check out my Slow Cooker Sausage and Cabbage, Sausage and Sauerkraut, Italian Sausage Soup, and Kielbasa and Cabbage.
Pin for later:
What does farmers sausage taste like?
The sausage has a smoky taste with a complex spice palette from the pepper, ginger, coriander, and cardamom. People tend to treat the Swiss Farmer Sausage like a salami or a Landjaeger, cutting it into pasta, salads, or other dishes to provide a smoky flavour and a splash of colour.
Mennonite Sausage
It can be difficult to convey in a name all the qualities and nuances that make each type of sausage unique. The names we use at Freybe aim to honor the cultural, geographical and historical origins of the recipes we use. For those who are well acquainted with these European recipes, these names give many clues as to what to expect from the sausages. For those who are new to some of these styles, the names don’t quite quite convey all the information. Two perfect examples that we get a lot of questions about are the very similar sounding but very different Swiss farmer’s sausage and the Mennonite farmer’s sausage.
WHAT’S IN A NAME?
Despite the similarity in name, you can see at first glance that these are very different types of sausage. To break down some of the differences, let’s first look at the blackened Swiss farmer’s sausage.
SWISS FARM SAUSAGE
Although the name is Swiss, there are versions of this sausage in Switzerland, Austria, and Germany. We caramelize the sausages before smoking and air drying them. This gives them their traditional black coating, which helps preserve them and hide the bright cherry red center. The sausage has a smoky flavor with a complex spice palette of pepper, ginger, coriander and cardamom. People tend to treat the Swiss farmer’s sausage like a salami or Landjäger and slice it into pasta, salads, or other dishes to add a smoky flavor and a pop of color.
MENNONITE-STYLE FARM SAUSAGE
Our Mennonite-style Farmhouse Sausages pay homage to traditional recipes that use limited spices and allow the smoking process to provide the lion’s share of the flavor profile. (Our Spicy Mennonite-style Farmer’s Sausage follows the same lines, but obviously deviates slightly to cater for those of us who love spicy heat and Mennonite-style Farmer’s Sausage.) Our Mennonite-style Farmer’s Sausage (spicy and different) seem finding their way to many hearty, family-style, one-dish meals; Think casseroles, cassoulets, stews, soups and pasta bakes.
RECIPES
Probably the best way to see the difference for yourself is to try the sausages in a few recipes. Here are a few to get you started: Swiss Farmer’s Sausage and Cabbage Casserole and Mennonite-style Farmer’s Sausage and Cabbage Casserole. (You can also find a great recipe for Swiss farmer’s sausage and maple pumpkin flatbread here.)
SWISS FARM SAUSAGE AND PEARL COUSCOUS SALAD
Servings: 4
ingredients
2-3 cups (~500-750 ml) cold water
1 cup (~250 ml) pearl couscous
2 Freybe Swiss farmer’s sausages
1 cup (~250ml) cherry tomatoes, halved
½ cup (~125 ml) fresh green beans, chopped
½ cup (~125 ml) fresh baby spinach leaves
2 tablespoons (30 ml) olive oil
juice of 1 lemon
salt and pepper
directions
In a saucepan with a general salt shake, add the cold water and couscous. Bring it to a boil, then reduce to a simmer and let cook for about 10 minutes. If it’s still chewy after 10 minutes, keep going a little longer. When it’s done, remove it from the heat and let it drain.
While the couscous is simmering, cut the remaining ingredients into bite-sized pieces, e.g. B. Halve cherry tomatoes, cut Swiss farmer’s sausage into slices or half slices.
To combine, place the couscous in a large bowl and stir in the olive oil. Stir in the remaining ingredients along with the lemon juice. salt and pepper to taste.
Farmer’s sausage and cabbage casserole Mennonite style
Servings: 4
ingredients
2 tbsp (30ml) butter
2 Freybe Mennonite farmer’s sausages, cut into thick pieces
(or if you have one of our Kolbassas in your fridge, you can too)
1 large onion, finely chopped
1 tomato, pureed
1-2 bay leaves
1 small head of cabbage, roughly chop leaves and base
1 cup (~250 ml) chicken or vegetable stock
1 large potato (or several small ones), peeled, boiled and chopped
salt and pepper to taste
directions
Melt the butter in a large saucepan over medium heat. Add the pieces of Mennonite Farmer’s Sausage and brown them in the butter (about 5 minutes), shaking the pot occasionally to turn the sausage pieces. Remove the sausage and set aside on a plate.
Add the onion, tomato, and bay leaves to the saucepan (the tomato puree will help deglaze the delicious, caramelized sausage flavors from the bottom of the saucepan). Stir frequently for about 10 minutes.
Add the cabbage and cook for another 5 minutes before returning the Mennonite-style farmer’s sausage to the pot. Finally, pour in the broth and add the boiled potatoes. Cook until cabbage is tender and sausage is tender (about 35 minutes).
Before serving, remove the bay leaves and season with salt and pepper.
Good Appetite.
How can you tell if a sausage is cooked without a thermometer?
How can you tell if sausages are done without a meat thermometer? Cook the sausages, turning every minute or two, until they are golden brown on all sides. Then remove one of the sausages from the heat and cut it crosswise towards the end. If it’s done, it will be firm, juicy, and taupe-colored.
Mennonite Sausage
Hearty, savory and tasty sausages are a real favorite among carnivores. And with good reason: every decent store carries at least a few types of sausages—and a single pack can feed the whole family inexpensively.
But buying sausages is the easy part. you to cook less.
Once you’ve unpacked the sausages from the grocery bags and banged them on the hot skillet, how do you know when they’re done? (And what about the degree of doneness of the meat anyway?)
Raw or undercooked sausages can contain pathogenic bacteria that can make you sick, says the USDA’s Food Safety and Inspection Service. To be edible, sausages must be cooked at a minimum internal temperature specific to each type of meat.
According to the Centers for Disease Control and Prevention, 48 million Americans contract foodborne illnesses each year. 128,000 of them are hospitalized and 3,000 die.
Of course, it is important to cook meat to a safe internal temperature.
Use a meat thermometer to determine if sausages are done cooking. Insert the tip of the probe into the end of the connector and wait a few seconds to get an accurate reading. For beef, pork and lamb, the sausage is ready when the internal temperature reaches 70°C; 74°C (165°F) for chickens, ducks, geese and game birds.
You don’t have to pierce the sausage casings with a meat thermometer. Otherwise, the meat juices will run out and the sausages will become dry and tough. The tip of the meat thermometer should be inserted into the small opening on each side of the sausage where it was twisted into links.
world of home cooking
(A good instant-read meat thermometer won’t set you back too much, and it can take your cooking to new heights. If in doubt, check out my meat thermometer picks.)
Still, not everyone reading this article has a meat thermometer handy — and some have no intention of buying one.
How do you know if sausages are done without a meat thermometer?
Fry the sausages, turning them every 1 to 2 minutes, until golden brown on all sides. Then take one of the sausages off the stove and cut it in half towards the end. When it’s done, it’s firm, juicy, and taupe in color. If undercooked, it will be soft to the touch, bloody on the inside, and pink in color.
The above technique applies to grilled, oven fried, and pan fried sausages. Cooked sausages and other boiled sausages are a world of their own.
Where exactly do you cut the sausages, you’re probably wondering?
The answer depends on what you plan to use them for once they’re fully cooked.
world of home cooking
Let’s say you briefly brown the sausages so you can shred them up and toss them in a stew. Test one of them for doneness by snipping a quarter-sized piece off one of the ends.
Let’s imagine you would have to cut the sausages in half anyway since you want to sandwich them between hot dog buns to make sausage sandwiches. Check if they’re done by — no guessing prices — slicing one of them in half.
Cooking temperature of the sausage
Sausage Meat Minimum internal temperature Standing time Beef sausage 71.1°C (160°F) 3 minutes Pork sausage 71.1°C (160°F) 3 minutes Pork and beef sausage 71.1°C (160°F) 3 minutes Chicken sausage 165° F (73.8°C) 3 minutes venison sausage 73.8°C (165°F) 3 minutes turkey sausage 73.8°C (165°F) 3 minutes venison sausage 73.8°C (165°F) 3 minutes bratwurst temperature
Cook all your sausages to the minimum internal temperature required by the USDA, as measured with a meat thermometer.
Let the sausages rest for 3 minutes after removing them from the heat. The meat continues to cook in its residual heat, becomes tender and locks in the juice.
Why are my sausages undercooked?
If your sausages are black and burnt on the surface but cold and raw in the middle, it means you cooked them on too high a heat.
This is a classic problem many home cooks encounter when preparing meat. Unfortunately, there’s not much you can do to salvage burnt sausages other than slicing out the burnt bits and cooking what’s left in a soup, stew, or chili.
The good news is that curbing raw and undercooked sausages is easier than you probably think.
Cook your sausages – and all your meat – low and slow. For example, I pan sear most of my cuts of meat over medium heat and roast them in an oven at 180°C (350°F).
Through much trial and error, I’ve found that the heat at these settings is “just enough” to properly brown and caramelize the outside of my meat, while “gentle enough” to cook through on the inside.
Should You Shred or Pierce Sausages Before Cooking?
When it comes to cutting or piercing sausages before cooking, there seem to be two schools of thought. The jury will agree on what is right and what is wrong.
Proponents of this technique claim that sausages must be cut or pierced in multiple places to allow steam to escape and prevent the casings from bursting.
Critics say that it not only allows the moisture to escape from the meat, but also the fats and juices, and that cutting or piercing sausages before cooking makes them dry and tough.
My experience is that cooking sausages low and slow like I suggested above doesn’t bring their skin to delight. And I agree that the less you poke, pierce, or cut them before (or during) cooking, the juicier they turn out.
How to roast sausages on the stove
Frying sausages is quick, requires only one pan, and works with just about any type of sausage. You can even throw in some white onions, peeled and quartered, to add some sweetness to the sausages.
Bring the sausages to room temperature. I usually do this by taking the sausages out of the fridge — and letting them sit on the counter for a few minutes before breaking open the original packaging and frying them.
I usually do this by taking the sausages out of the fridge — and letting them sit on the counter for a few minutes before breaking open the original packaging and frying them. Grease the pan with cooking oil and preheat over medium-high heat for 2-3 minutes. You only need 1-2 tablespoons of oil to grease the bottom and sides of your pan to keep the sausages from sticking and their casings intact.
You only need 1-2 tablespoons of oil to grease the bottom and sides of your pan to keep the sausages from sticking and their casings intact. Fry the sausages, turning occasionally, until golden brown on all sides. If the sausages are turning black on the surface or the oil in your pan is giving off excessive smoke, turn the knob on your stove; That’s a sign you’re using too much heat.
If the sausages are turning black on the surface or the oil in your pan is giving off excessive smoke, turn the knob on your stove; That’s a sign you’re using too much heat. Depending on the size and heat, the sausages usually cook for 10-15 minutes. You’ll know they’re done when you test their internal temperature with a meat thermometer, and it reads at least 70°C (160°F) for beef, pork, or lamb sausages; 74°C (165°F) for poultry.
It is best to use a thick-walled, heavy-bottomed pan for this job. So open up your kitchen cupboards and whip out that well-seasoned cast-iron skillet. Alternatively, a carbon steel or stainless steel frying pan will suffice.
(Non-stick and ceramic pans don’t brown sausages as well as non-stick pans, at least in my experience.)
How to roast sausages in the oven
If pan frying is the fastest way to prepare sausages, oven roasting is by far the easiest. Preheat the oven, add the sausages, turn them over while they cook, and they’re pretty much done.
Preheat the oven to 180°C for 20 minutes. The longer the better; An oven that has been preheated for a sufficiently long time has fewer cold spots and cooks the meat more evenly.
The longer the better; An oven that has been preheated for a sufficiently long time has fewer cold spots and cooks the meat more evenly. Use this time to bring the sausages to room temperature. Take the sausages out of the fridge and leave them on the counter, leaving the packaging they came in intact.
Take the sausages out of the fridge and leave them on the counter, leaving the packaging they came in intact. Place the sausages on a baking sheet with a wire rack. The grate lifts them and prevents them from contacting the bottom of the pan, promoting browning on all sides and separating the sausages from dripping fats and juices.
The grate lifts them and prevents them from contacting the bottom of the pan, promoting browning on all sides and separating the sausages from dripping fats and juices. Roast for 20-30 minutes, depending on the size of the sausages, turning to the other side while cooking. Don’t spirally slice the sausages; Most of the juices will spill out, causing the meat to become stiff and dry.
My favorite pan for the job is a sturdy aluminum sheet pan with a wire mesh. If you don’t have one, you can use your cast iron skillet (as long as it has bare metal handles).
How to grill sausages
Always cook your sausages on indirect heat, whether you are grilling over charcoal or gas.
On a charcoal grill:
Light the charcoal and then let it burn for 20-30 minutes until it starts to burn. Once there, use your grilling gloves to lift the grates and rake the charcoal to the left. Put the grates back on and cook your sausages without the lid on the right, non-charcoal side.
On a gas grill:
Open the lid, turn the burners to high and light your gas grill. As soon as it burns, close the lid and preheat for 15-20 minutes. Turn off half the burners, leave the other half on, and grease the grates with oil. Cook the sausages over indirect heat for 5-6 minutes on each side until they reach minimum internal temperature (or look done).
PS Thank you for reading this far! If you’re curious to learn more about the topic, check out our guide to cooking sausages.
For your information
We first published this article on 09/15/2020. Quite a few readers have given us feedback that they would like tips on cooking sausages not only with but also without a meat thermometer.
So my editors and I scoured the internet for advice, collected and tested what seemed the most promising. After much debate – and much frankly eaten – we updated this article on October 31, 2021 with updated instructions.
How long boil uncooked sausage?
To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes.
Mennonite Sausage
The problem with simply cooking them over direct heat in a pan or on a grill — the mistake most people make — is that you either blow them up, hope for the best, and end up with sad, dry meat , or you find yourself in the awkward position of squinting at the cut piece of sausage on your plate and wondering whether or not you’re giving all your guests food poisoning. Not ideal. That’s why we use a two-step “simmer-then-sear” technique, where the links are first gently cooked in water and then crisped in a hot pan just before serving. And it has never let us down. Here’s how to do it.
To begin, place your sausages in a large saucepan or saucepan and fill with enough cold water to just cover the sausages. Place the vessel on the stove, turn the heat to medium-high and cook until the water is gently simmering – this should take about 6-8 minutes. Then turn off the heat and remove the sausages from the pot. Voila! These little guys are cooked through, tender, and ready for step two.
At this point, the sausages are cooked and intact, but as you’ll notice, they’re very gray. The next step is to add some color and crunch to them. You can either cut the sausages in half lengthways to crisp up the exposed interior (great for sausage sandwiches), leave them intact and crisp up the casing, or cut them into coins or chunks. However! Whichever way you cut them, grease a pan with some oil, let them get simmering over high heat, then carefully place your sausages in. Because the sausages are already cooked through, you don’t have to leave them in the pan (or grill, weather permitting) for long. Get the roast you’re looking for and get them out of the pan before they dry out.
And then you can throw them in a sandwich, spread them on toast, slice them to add them to rice or pasta, or just eat them plain. What you do with it is up to you. Know how to properly prepare a sausage? This is our field of work.
Well, sandwiches:
Does smoked sausage need to be cooked?
When it comes to smoking sausage, there are two ways it can be done. If the sausage is hot smoked (at 140-180°F), the process will cook the meat. If it’s cold smoked (below 85°F), then the sausage must be cooked before eating. If store-bought, read the label.
Mennonite Sausage
When people think about how smoked sausage is prepared, they often ask themselves – is smoked sausage fully cooked? However, the question is not really whether a smoked sausage is fully cooked, but whether it can be safely consumed (without further preparation).
This is an important distinction, as cured smoked sausage is safe to eat as is without the need for cooking. Because the curing salts it contains prevent contamination by bacteria that cause food poisoning.
The other factor to consider is how the sausage was smoked. If it was hot smoked, it should have been cooked. But if it was cold smoked, then the meat wasn’t brought to a high enough temperature to cook it. Therefore, you should not eat cold-smoked sausage unless it is cured.
These are general rules to follow when making smoked sausage at home. If you buy it from the store, always check the label to see if it’s cooked and safe to eat.
Let’s get down to the details.
Does smoked sausage have to be cooked?
As a general rule, you don’t need to cook smoked sausage if it’s cured.
If you’ve cured the sausage by salting it with curing salts such as sodium nitrate or sodium nitrite (and air dry if you like), it’s ready to eat as is. A common example of this type of sausage would be cured meats such as chorizo, summer sausage, salami, prosciutto, etc.
Curing is a method of protecting and preserving meat. Smoking works too, but healing is much more effective.
There are two options when smoking sausage. When the sausage is hot smoked (at 140-180°F), the process cooks the meat. If cold smoked (below 85°F), the sausage must be cooked before consumption.
If you bought it from the store, read the label. Look out for words on the label like “uncooked”, “cook before eating”, “must be fully cooked” or similar – these you must cook!
Most hot dogs, bratwurst, wieners and frankfurters are pre-cooked. Fresh sausages include some breakfast sausages, Mexican chorizo, and others.
If you buy fresh, uncooked sausage, note that you can smoke it yourself. Just make sure you hot smoke it at the right temperature to cook it right – read more here.
What is the best way to prepare smoked sausage?
When preparing smoked sausage, it is best to grill it. High heat coagulates the sausage’s fat, making it juicy and moist. It shouldn’t take more than 10-15 minutes for a sausage to be fully cooked this way.
Here’s a tip: cover your sausages with aluminum foil for even results and juicy pieces.
You can also score the sausage or cut it like a butterfly, i. H. Cut lengthwise, not all the way through, to ensure the inner flesh is cooked through and crispy.
The next best way to prepare smoked sausage is to pan fry it on your stovetop. In this case, make sure you use a heavy-bottomed pan, perhaps a cast-iron pan, to ensure even charring.
You can also slice the sausage to speed up the cooking process. A great way to eat sliced sausage is to add it to an omelet or meaty pasta.
Something to keep in mind when frying sausage – you don’t necessarily need to add cooking oil to the sausage. Sausage already has a lot of fat and will release it as soon as it comes into contact with a heat source.
How can you tell if smoked sausage is cooked?
If you want to know if a whole smoked sausage is fully cooked, use a meat thermometer. Aim for 160ºF on the center left. This is the safe zone.
For more delicate sausages, such as smoked turkey or chicken sausages, cook until the center of the sausage reaches 165ºF.
It also helps to keep track of your cooking times. Grilled sausages are typically ready between 6 and 12 minutes when cooked on the grill’s “hot zone”. Baked sausages take between 20 and 25 minutes to cook.
You can learn a lot about your food just by looking at it; The outside of the sausage should be lightly charred but never burned, and when you slice a sausage, a pink, steaming core should be visible. Of course, never rely solely on your eyesight or sense of smell to ensure your food is fully cooked.
The good news is that most smoked sausages are either cured or pre-cooked, so you only need to reheat them to taste.
Frequently asked questions about smoked sausage
Need to refrigerate smoked sausage?
According to the USDA, you can store dried sausage (like pepperoni or salami) either at room temperature (up to six weeks if unopened) or in the refrigerator (indefinitely if unopened, or up to three weeks if opened). .
If the sausage isn’t dried, it’s considered perishable and you should store it in the fridge.
Be sure to read the USDA guidelines here.
How long does smoked sausage keep in the fridge?
As mentioned in the previous question, raw sausage can be kept in the refrigerator indefinitely if unopened and up to 3 weeks if opened.
According to the USDA, you should cook and consume uncooked, raw sausages between one and two days when stored in the refrigerator at 40°F or less. Cooked, they can be stored in the refrigerator for three to four days.
Hot dogs and other boiled sausages can be kept in the refrigerator for two weeks unopened and one week once opened.
You can freeze all types of sausage and store them for up to two months.
Be sure to read the USDA guidelines here.
How long can smoked sausage sit out?
According to the USDA, you can keep raw sausage in the pantry for up to six weeks.
Also, according to USDA guidelines, all other types of sausage that should be refrigerated should be discarded after 2 hours at room temperature or the “danger zone” between 40-140°F.
in summary
Sausages are great. Yes, they’re one of the tastiest meats out there, and with literally hundreds of different types of sausage from around the world, you can enjoy a different one every time without having to repeat it.
However, food safety is important, and since all smoked sausages are different, you need to make sure you know whether you’re processing raw, cured, dried, or fully cooked meat.
With today’s refrigeration technologies and general knowledge of bacteria, use common sense and treat smoked sausage like any other meat. This way you won’t blame smoked sausages for that upset stomach!
Do I need to defrost sausages before cooking?
Can you cook sausages from frozen? A: If they are bought as frozen sausages then they are designed to be cooked from frozen. Simply follow the instructions on the packet. As long as the middle of the sausage reaches 70°C for at least 2 minutes then they are safe to eat.
Mennonite Sausage
A very important point is that advice on core temperature differs in England, Wales, Northern Ireland and Scotland. This article references and uses the recommended core temperatures in E, W & N.I. 70°C for at least 2 minutes. The advice in Scotland is 75°C for at least 2 minutes.
Most bacteria grow best in the “danger zone” between 8°C and 60°C. Below 8°C growth is stopped or significantly slowed down. Above 60°C the bacteria start to die off. Time and temperature are related as higher heat levels take less time to kill the bacteria.
In England, Wales and Northern Ireland, the standard recommended practice is to cook food to 70°C and hold it for 2 minutes.
Here are some other time and temperature combinations:
60°C for 45 minutes
65°C for 10 minutes
70°C for 2 minutes
75°C for 30 seconds
80°C for 6 seconds
So let’s start with the most frequently asked question.
What is the best way to cook frozen sausages?
- Step 1: Remove From Freezer. Remove the sausage from the freezer. …
- Step 2: Place in Skillet. Set frozen sausages in a nonstick skillet with the burner turned to medium.
- Step 3: Cook and Turn. Cook the sausages about 10 minutes, turning them in the skillet to ensure even browning and heating.
- Step 4: Remove and Serve.
Mennonite Sausage
If you’ve forgotten to thaw frozen sausage in time for the breakfast rush or to cook a hearty dinner, your options depend primarily on the brand of sausage you’re cooking. Some manufacturers specify that the sausage must be thawed before cooking, while other brands allow it to go straight into the pan.
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The cooking times for sausages or patties vary depending on the cooking method. According to the U.S. Department of Health and Human Services, the minimum safe internal temperature for sausage is either 160 or 165 degrees Fahrenheit, depending on whether it’s pork, beef, or poultry. Poultry needs the higher internal temperature.
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When in doubt — like mixed patties or links — wait until the sausage reaches 165 F.
Know the nutrients
Specific nutritional information will vary based on the ingredients in your sausage. For example, according to the USDA, two pieces of fried pork sausage offer:
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180 calories
12 grams of protein
14 grams total fat
5 grams of saturated fat
2 grams of sugar
For a leaner option, try a turkey sausage patty:
80 calories
10 grams of protein
4 grams total fat
1.5 grams of saturated fat
0 grams of sugar
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Prepare frozen and uncooked sausage
Step 1: Remove from Freezer Remove the sausage from the freezer. Read the label to confirm the product can be cooked without thawing. Step 2: Heat Your Pan Preheat a pan on the stovetop to medium-high heat or preheat the oven to 325 F. Step 3: Place in the Oven Place frozen sausages in the pan or in a shallow baking pan that you will place in the oven. Step 4: Turn to cook evenly Turn sausages at least once in the pan or baking dish to ensure even cooking. Step 5: Check the temperature. Prick a sausage with a meat thermometer when the sausages have been cooked for the minimum recommended time. Frozen sausages will take at least 12 minutes if sautéed in a medium skillet, or at least 10 minutes if cooked in the oven. Step 6: Remove Cooked Sausage Remove the sausage from the heat source once it registers an internal temperature of 165 F and is no longer pink in the center.
Make frozen and pre-cooked sausage
Step 1: Remove from Freezer Remove the sausage from the freezer. Read the label to confirm the product can be cooked without thawing. Step 2: Place in the skillet Place frozen sausages in a nonstick skillet and turn the heat to medium-high. Step 3: Cook and Turn Cook the sausages for about 10 minutes, turning them in the pan to ensure even browning and heating. Step 4: Remove and Serve After 10 minutes or when a test sausage feels hot in the center, remove the sausages from the heat.
Prepare thawed and uncooked sausage
Step 1: Thaw in the fridge Place the sausage wrap on a bowl and thaw in the fridge overnight. Step 2: Preheat Oven or Skillet Preheat a skillet over medium-high heat or preheat the oven to 350 F. Step 3: Place in the pan Place thawed sausages in the skillet or in a shallow baking pan; put the pan in the oven. Step 4: Prepare Frozen Sausage Cook the sausages in the pan or oven for at least 12 minutes. Step 5: Probe with thermometer Probe a sausage with a meat thermometer when the sausages have cooked for the minimum recommended time. Step 6: Remove from Heat Remove the sausage from the heat source when it registers an internal temperature of 165 F and is no longer pink in the center.
Try thawed and pre-cooked sausage
Step 1: Thaw Frozen Sausage Place the sausage wrap on a bowl and thaw in the refrigerator overnight. According to the USDA Food Safety and Inspection Service, thawed meat can stay in the refrigerator for a day or two before cooking. Step 2: Preheat Pan Preheat a pan over medium-high heat. Step 3: Place in the pan Place the sausages in the pan and cover with the pan lid to retain moisture. Step 4: Cook your meat Cook the sausages in the covered pan for at least eight minutes, removing the lid once or twice to turn the sausages. Step 5: Check the temperature When a test sausage feels warm through the center, remove the pan from the heat. Test the temperature with an indoor thermometer before eating. Read more: Is Pork Better Than Beef? Things you need Frying pan or baking pan
spatula
Tongs
Meat thermometer Tip Additional cooking options for sausages that are still frozen or thawed are the microwave and grilling. Check package directions for recommendations. Once the frozen sausage is properly cooked, eat it as is or use it in casseroles and other dishes. Uncooked patties can be crumbled in the pan when fluffy patties are called for, but you should first remove the casings from the links before cooking them for the same effect. Warning Sausage fat squirts out freely. Use extreme caution when pan frying sausages or turning sausages in the oven.
Can you cook sausages from frozen if they were fresh?
If they are frozen sausages then they are designed to be cooked from frozen. If they are fresh sausages that you have then frozen yourself you will need to defrost them first because they will all be stuck together in a huge sausage-like pile of stuff.
Mennonite Sausage
You don’t need oil in the baking sheet as there is enough fat and stuff coming out of the sausage.
And with frozen bacon, the slices all stick together again in one frozen mass and if you try to peel them off they splinter and you end up with a lot of scraps.
Much better for defrosting bacon
What temperature do you cook farmer sausage?
Cook sausages at 400 degrees, for 30 minutes, or until the internal temperature reaches a internal temperature of 165 F using a meat thermometer.
Mennonite Sausage
Can you cook sausage in the oven?
Absolutely, it’s my favorite method! I noticed a few days ago that most sausages don’t have oven cooking instructions on the package. Oven-baked sausage is one of my family’s favorite dishes, so I wanted to tell you how easy it is to make. All you need is a baking sheet, parchment paper, and sausage!
Here’s a cooking video I made to show you how easy it is, so check it out!
How long to cook sausage in the oven?
I recommend cooking sausages in the oven for 30 minutes. This allows the sausage to cook completely safely and lightly brown the outside, creating a nice crispy sausage.
Step-by-step instructions on how to cook sausage in the oven
Grab your sausage for this recipe. 1 pound, 2 pounds, 5 pounds, it doesn’t matter. Use whatever your favorite sausage is, for us it’s Sweet Italian Sausage. This also works for breakfast patties or any type of sausage.
Take out your baking sheet (these are my favorites) and place parchment paper on top. You can also use silicone baking mats. Both parchment paper and silicone baking mats allow for easy cleaning.
Place sausage on parchment paper, single layer so they don’t touch.
Cook at 400 degrees for 30 minutes, turning the sausage halfway through. This gives the sausage those nice brown cooking marks.
And you’ve got a whole plate of sausages to eat for dinner! Wasn’t that easy?
At what temperature bratwurst?
Cook sausages at 400 degrees for 30 minutes or until the internal temperature reaches 165 F internally using a meat thermometer.
How to cook frozen sausage
If your sausage is frozen, you can still cook it as directed on the page, but add an additional 15-20 minutes to cook.
What can I serve with sausage?
Sausages are on our weekly dinner menu because they’re so easy to make. Adding veggies on the baking sheet next to the sausage makes a great family meal.
Our favorite vegetables for a sausage tray dish are:
To prepare a complete meal, simply add the vegetables with the sausage and cook as the recipe suggests (30 minutes). For some vegetables you may need to add 5 minutes more.
Looking for more sausage recipes? Check out my Slow Cooker Sausage and Cabbage, Sausage and Sauerkraut, Italian Sausage Soup, and Kielbasa and Cabbage.
Pin for later:
How do you cook mini farmer sausage?
Steam this product by simmering or roasting in a small amount of water until completely heated, or mist with water if heating on barbecue or grill to prevent casing from bursting. High heat may cause the natural casing to become tough.
Mennonite Sausage
This product is fully cooked, but we recommend always serving it hot as this really enhances the flavor (note the label’s instructions for heating before serving). We also recommend heating this product before portioning; Because there are no binders, the meat’s natural juices and flavor are lost when it’s shredded prior to heating. Steam this product by simmering or roasting in a small amount of water until fully heated, or spray with water if heating on a grill or grill to prevent the casing from cracking. High heat can cause natural casings to become tough.
How long do sausages take to cook in the oven?
How long to cook sausages in the oven at a temperature of 200C/400F is 30 minutes. How long to bake sausages at 350F is 35-40 minutes. For frozen sausage, add additional 5-10 minutes to the cooking time. To cook sausages on the stove will take any time between 15 – 30 minutes.
Mennonite Sausage
Serve with macaroni and cheese, mashed potatoes, hash browns, veggies, or your choice of side.
Bratwurst in the oven (Bratwurst)
Cooking sausages in the oven is simple, straightforward, and takes about 30 minutes.
Sausages are high in protein and good for a high-protein diet. They’re also great for meal prep, for use in quick dishes like omelettes and frittatas.
Ovenwurst is one of the healthiest ways to make sausages, they are low carb and keto friendly.
It requires minimal prep and is a less messy way to cook sausage.
Sausage is inexpensive and great for breakfast, brunch, or dinner, served with scrambled eggs, juice, potatoes, and more.
You can use fresh sausage or bake frozen sausages. Let me show you how to cook sausage in the oven.
What is the healthiest way to prepare sausage?
Baking, boiling, steaming or air frying are healthier than deep frying or pan frying because they don’t use oil in cooking and therefore have fewer calories.
Should I cook sausages before cooking?
No, you don’t have to cook sausages before baking, air frying, or broiling, but if you already have boiled sausages, you can use the methods above to cook them.
Related – boiled sausage, instant pot Italian sausage
What you need for oven sausage
sausages
sheet
parchment paper (optional)
How to cook sausage in the oven
Preheat the oven to a temperature of 400F/200C (180C convection oven).
Take the sausages out of the packaging.
Place the sausages in a single layer on a baking sheet, leaving space between them.
You can line the baking sheet with parchment paper for easier cleaning.
Place the baking sheet in the oven and bake at a temperature of 200ºC (180ºC fan) for 30-35 minutes, turning the sides halfway through cooking.
Remove the baking sheet, let the sausages rest for 5 minutes and then serve.
How to cook frozen sausages
Frozen sausages can be cooked in the oven, but frozen sausages take longer to cook than chilled sausages.
To bake frozen sausages, remove them from the packet or packaging.
If they stick together, separate them into individual pieces. You can do this by running them under the faucet.
Arrange the sausages on a baking sheet and place the baking sheet in the oven.
Bake at a temperature of 190ºC for 40 minutes or until well cooked, turning the sides halfway through cooking.
Remove the baking sheet, let the sausages rest for 5 minutes and then serve.
How long to cook sausages
This depends on the type of sausage, the thickness and the way it is cooked:
How long to cook sausages in the oven at a temperature of 200C/400F is 30 minutes.
How long sausages are baked at 350F is 35-40 minutes.
For frozen sausage, add an additional 5-10 minutes to the cooking time.
Cooking sausages on the stove takes between 15 and 30 minutes.
How long to cook Italian sausages – Italian sausages are thicker than regular sausages, so they take longer to cook. Baking in the oven takes between 30 and 40 minutes.
After cooking, the internal temperature of the sausage should be at least 160°F when checked with an instant thermometer. That’s when it’s safe to eat, although it can reach up to 180F.
What to serve with sausages
It’s versatile, and here are some foods you can serve with sausage:
scrambled eggs
peppers and onions
Baked beans
Cooked potatoes
toast
potatoes
Macaroni and Cheese
Air Fryer Vegetables
Use in stews, currywurst, frittata, omelettes, sandwiches
How to store baked sausages
Leftover oven sausages can be stored in the fridge.
To Store in the Fridge – Allow the sausages to cool, then place in an airtight container or Ziploc before refrigerating. It stays fresh in the fridge for up to 5 days, so consume within that time.
Store in the Freezer – When the sausages have cooled, place them in an airtight container or freezer bag, labeling them with names and dates before placing them in the freezer where they will keep for up to 6 months.
Reheating Sausages – You can reheat chilled or frozen sausages in the oven, microwave, or air fryer.
To reheat in the microwave, place the sausages in a microwave-safe bowl, then heat on high in 30-second intervals until heated through.
Use leftover sausage in omelettes, frittatas, curries, soups
tips
Don’t prick the sausages.
You can bake as many pieces of sausage as you want at once on a baking tray. There is no increase in baking time whether you cook 6 or 15.
You can line the baking sheet with parchment paper. This makes the baking sheet easier to clean.
Remember to turn the sausages halfway through cooking so all sides are evenly browned.
Do not leave the sausages in the oven after baking, as the heat could continue to cook them and dry them out.
Remove the sausage from the oven and let it rest for 5 minutes before slicing.
What is the best way to prepare sausages?
The best way to cook sausages is to bake them. This is because you can bake a lot of sausages at the same time, it’s a healthy way to prepare them, requires minimal prep, and is easy to do. Oven sausage is juicy on the inside and the skin is crispy.
More easy recipes
Easy Chicken Thigh Recipes
Fried Steak
Baked Boneless Chicken Thighs
Peri Peri Spice
Fried chicken thighs
I hope you like this Bratwurst recipe as much as we do. If you find this post helpful, please rate it 5 stars and leave me a comment below. I love reading from you.
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Gordon’s Guide To Sausages
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Farmer Sausage Skillet Supper
ingredients
2 tsp / 10 ml canola oil
2 garlic cloves, chopped
500 g farmer’s sausage, cut diagonally into ¼-inch slices
½ cup / 125 ml chicken broth
½ cup / 125 ml tomato sauce
1 bunch of asparagus, tips only
2 cups/500ml crimini mushrooms, quartered
2 large bell peppers, seeded and cut into bite-sized pieces
1 small yellow onion, cut into thin wedges
Warm boiled rice for serving
directions
How To Make Mennonite Farmer Sausage
Mennonite Farmer’s Sausage has been in my family for centuries and we eat it almost every week. It all starts with slaughtering our own pigs for meat.
We have been slaughtering pigs ourselves for many years. My husband and I both butchered with our families before we got married, so it wasn’t entirely new to us.
While helping someone butcher a pig is great, you’ll never fully learn it until you work on your own meat.
Deciding which cuts to keep and what to make into sausage requires an understanding of preferences as well as the possibilities.
It’s tedious work, but once the meat is wrapped and in the freezer it feels so good!
We often start skinning and gutting the night before. This means the meat has cooled down significantly overnight and we can get to work straight away in the morning.
You don’t want to slaughter in the summer heat if possible.
Flies and other insects will love feasting on your meat. If you have a cool, closed place to cut anything up, you can make it work.
Spring and summer are traditionally the time for meat slaughtering. The cooler weather will help keep the meat from spoiling.
However, you want the meat to be chilled and in your freezer as soon as possible.
When butchering a pig, the most common cuts for us are pork chops, pork loin, ribs, ham, and many sausages.
We save the pieces we want, but the rest goes to sausage making. Today I want to share our recipe for Mennonite farmer’s sausage with you.
However, prepare yourself. I’ll show you how Mennonites make their sausage. Measurements are never accurate!!
When it comes to making pork sausage, you are faced with many delicious options. We’ve made breakfast sausage, farmer’s sausage, and specialty sausages like Cheesy Jalapeno Sausage, Garlic Sausage, and even Smokie Sausage.
There are some tools you need to make sausage. A sausage stuffer, smokehouse, casings and your sausage ingredients are the most important things you need.
I recommend buying sheep casings (30-33mm). You may need to go to a specialized butcher shop or grocery wholesaler.
Interested in more homesteading and gardening content? Follow me on Instagram!
What makes a farmer’s sausage?
It’s an uncooked sausage made with ground pork, salt, pepper, brown sugar, and in our case, Ham and Bacon Cure (yes, a nitrate). Farmer’s sausage is cold-smoked, i.e. not cooked through.
It can be used in many recipes as it has a mild flavor that goes well with many dishes.
Farmer sausage is raw and must be cooked to an internal temperature of 160′ Fahrenheit.
Mennonite peasant sausage
This post may contain affiliate links. If you buy something through links on my site, know that I will receive a small commission at no additional cost to you.
Ingredients:
50 pounds of ground beef
3/4 cup white table salt
3/4 cup black pepper
1/2 cup Ham and Bacon Cure (if you prefer to skip this, add ½ cup salt)
1/2 cup brown sugar
Instructions:
Prepare your cases the day before. Soak them in cold water with 2 heaped tablespoons of baking soda. Place in the fridge until you need them.
Mix the ground beef with your seasonings by mixing well with your hands. After it’s thoroughly mixed, fill your sausage stuffer to the recommended line. Make sure the correct diameter tubing is attached.
Place your intestines in warm water near your sausage filler. You want the water to be fairly warm, but not hot. They start to cook too hot, but not warm enough, they are less easy to work with.
Take a casing and gently slide it onto the stuffing tube. Slide it back until it’s fully on. Twist the top of the case to close it.
One begins to gently turn the sausage stuffer lever while the other manipulates the sausage. Make sausages about a meter long.
This is our preference.
We always hang ours in our smokehouse to smoke. If you have an electric smoker, you will need to experiment to get the right amount of smoke. We can’t help you there!
After you have a piece of sausage, cut it off and then twist the ends to close it. Put in a large vat ready to go to the smokehouse.
Repeat until your meat is gone. Hang the meat in the smokehouse. Make a small fire with poplar wood chips in the smokehouse.
Heat your sausage for 10 minutes. Warm sausage absorbs smoke better. Add some larger pieces of wood and then cover your fire so it’s almost suffocating.
This makes it smoke. We use a small cut-off barrel with a makeshift lid. Be careful not to completely smother your fire. Smoke with poplar wood for 20 minutes.
We’re using poplar wood because that’s what we have on hand, but you can try others.
This is the basic method of making sausage, and after you’ve mastered this you can experiment with other recipes such as: B. Cheesy Japaeno Sausage and Red Banana Pepper Sausage.
How to cook peasant sausage in the oven
Take out the frozen farmer’s sausage and immediately put it under hot water. Slit open the casing with a knife and peel off. The hot water will soften the casing but keep the sausage frozen.
Place your sausage in a faucet or cast iron skillet. Cover and bake at 350’F for 50 minutes.
This is the basic way to cook farmer’s sausage in the oven. Below are a few more variations that taste delicious.
Different ways to enjoy farmer’s sausage
There are many different ways to make farmer’s sausage, but these are some of our favorite ways.
BBQ farmer’s sausage
Remove casing, place sausage in a roasting pan. Bake at 350 for 30 minutes. Drain juices and smother with Diana’s Honey Garlic Barbecue Sauce (or your favorite sauce).
This is an absolute favorite at our house and goes really well with potatoes or rice.
Leftovers can be processed into a nasty sausage pizza.
Sweet and sour sausage
Simply prepare according to the instructions above.
Prepare sweet and sour sauce. After cooking, cut the sausage into ¼-inch slices and add to your sauce. Serve over rice.
Add a side of veggies for a complete and easy meal.
Have you tried this recipe yet? Let me know what you liked about it in the comments. Mennonite farmer’s sausage is a staple in our home and we eat it often.
Mennonite Sausage
INGREDIENTS: Pork (certified meat), salt, spices, sodium nitrite, natural smoke.
TASTE: It tastes like smoked bacon.
BEST USE FOR: Breakfast, lunch or dinner.
STORAGE: Store vacuum-packed fresh sausage in the refrigerator. Store vacuum-packed frozen sausage in the freezer, then thaw in the refrigerator overnight. Boiled sausage leftovers only last up to a week in the refrigerator.
SERVING IDEAS
Pancakes and waffles for breakfast
Perogies and cream sauce or sour cream
Grilled food served on a bun with a green salad or potato salad
rice and beans
HISTORY: The processing of this type of sausage was an annual event in Mennonite farming communities in the fall. George’s family made this type of sausage on their farm during his youth.
PREPARATION: Thaw FROZEN sausage and cut into approximately 3-inch pieces. Split lengthways, then grill or broil 15-20 minutes over medium heat or pan fry, turning frequently OR bake at 350°F for 25 minutes to an internal temperature of 165°F.
SCRAMBLE FRY for use in your favorite turkey stuffing or as a topping for baked potatoes with sour cream. To remove the pork casings from the FROZEN SAUSAGE, break a large ring into about 8 pieces. Score lengthways with a sharp knife and peel off the casing. After peeling, thaw the sausage pieces in the microwave when defrosting. Now chop up the sausage meat and stir-fry in a pan over medium heat for about 10 minutes until cooked.
PRICE: $19.19/kg
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