A Hearty Meal: How to Make Mennonite Farmer Sausage at Home

There is something about the smell of freshly made sausage that instantly tantalizes the taste buds – a smoky, savory aroma that is truly irresistible. If you’ve been on the hunt for a delicious and easy-to-follow farmer sausage recipe, look no further than the Mennonite Farmer Sausage Recipe. This classic recipe has been passed down from generation to generation among Mennonite communities in Canada and continues to be a staple in kitchens across the country.

Not only is this farmer sausage recipe simple, but it requires just five ingredients: ground pork, salt, pepper, brown sugar, and garlic powder. Sausage-making can be an intimidating process for some, but with these easy-to-follow instructions, you’ll be able to create your very own homemade Mennonite Farmer Sausages in no time. Trust me; it’s worth it.

Whether you enjoy your sausages sliced up into soups, stews or casseroles or sizzling alongside scalloped potatoes or potato soup, this recipe is versatile and always delicious. Keep reading for detailed instructions on how to create this savory masterpiece and start experiencing the joys of homemade Mennonite Farmer Sausage today!

Why You’ll Love This Recipe

Mennonite Farmer Sausage
Mennonite Farmer Sausage

If you are a fan of hearty and flavoursome farmer sausage, then this Mennonite Farmer Sausage Recipe is the perfect recipe to add to your repertoire. This recipe takes the traditional Mennonite sausage and amplifies it with a perfectly balanced combination of salt, pepper, garlic, and brown sugar.

What sets this Mennonite Farmer Sausage Recipe apart from other sausage recipes is its simplicity. With just five ingredients – ground pork, salt, pepper, brown sugar, and garlic – you can make a delicious sausage that will impress your family and friends.

The sausage made with this recipe is versatile and can be enjoyed in many ways. The cold-smoked Mennonite sausage is perfect for slicing thinly and adding to sandwiches or eating with crackers as a snack. The farmer sausage made with this recipe is also great in dishes like harvest casseroles or soups like summa borscht.

Making your own artisanal farmer sausage also ensures quality and freshness in the meat you consume. By using fresh ground pork and adjusting the amount of seasonings to your desired taste, you can create a unique flavour profile that is unmatched by commercially made sausages.

So why not give this Mennonite Farmer Sausage Recipe a try? I am confident that once you take your first bite, you will understand why it has been a staple in Manitoba Mennonite cuisine for generations.

Ingredient List

“Juicy and savory: A close-up of the Mennonite Farmer Sausage in all its glory!”

Mennonite Farmer Sausage Recipe Ingredient List

This farmer sausage recipe is simple, yet uncompromising in its taste. Made with only five ingredients – ground pork, salt, pepper, garlic and brown sugar – this Mennonite sausage embodies the traditional way of sausage making. The secret to its mouth-watering flavor is a perfect balance of spices and cold-smoking. Here’s what you’ll need:

|Ingredients |Quantity |
| — | — |
|Ground pork | 24 lbs |
|Salt | 2 cups |
|Pepper | 1 cup |
|Garlic, crushed or minced | 3 tablespoons |
|Brown Sugar | 2 tbsp |

These quantities are enough to make a wholesome batch of Mennonite farmer sausage that you can store for months. Even though this sausage is relatively simple to prepare, it’s not something you want to improvise. So make sure that you have these ingredients on hand before starting your cooking journey.

The Recipe How-To


Now that we know what goes into making Mennonite Farmer Sausage, it’s time to dive in on how to make this savory delicacy. Get your apron on, and let’s get started!

Step 1: Begin by mixing 24lbs of ground pork, 2 cups of brown sugar, 7 tbsp of salt, 1 tbsp of pepper, and 3 tbsp of garlic powder in a large mixing bowl. Mix everything together well with your hands until well combined.

Step 2: Once the ingredients are well-combined, cover the mixture in plastic wrap and let it rest overnight; this allows the flavors to meld together properly.

Step 3: The next day, divide the sausage meat into portions that you can work with to form sausages. For example, roll them into sausages about 4 inches wide and 1/4 inch thick.

Step 4: Cold smoke the sausages at a temperature between 85°F and 100°F for approximately three to four hours.

Step 5: Next, bake them in a preheated oven at 325°F for two hours or until they are fully cooked.

Congratulations! Your Mennonite Farmer Sausage is now ready to grace your taste buds with its irresistible flavor!


This recipe makes about 40 pounds of sausage. If you don’t need that much sausage, you can cut down the recipe by dividing all the ingredients accordingly.

Substitutions and Variations

“Time to fire up the grill for these delicious links of Mennonite Farmer Sausage!”

The Mennonite farmer sausage recipe is a classic that has been perfected over generations. However, if you are looking to put your own spin on it, there are a few substitutions and variations you can make.

If you want to switch up the meat used in this recipe, you can try using ground beef or even venison instead of ground pork. It will change the flavor profile slightly, but it will still be delicious.

For those who prefer a spicier sausage, adding some cayenne pepper or red pepper flakes to the mixture can give it a nice kick. Alternatively, try adding some diced jalapeños or other hot peppers.

If you are looking for a sweeter sausage, adding some brown sugar or maple syrup to the mix can balance out the savory flavors.

For those seeking a healthier option, try using turkey or chicken instead of pork. Keep in mind that these meats tend to be leaner and may not have as much fat content as pork, so you may want to add a little oil to prevent the sausage from drying out.

Additionally, this recipe can be adapted for different dishes. For example, the farmer sausage soup can be transformed into a sausage casserole by placing sliced potatoes on top and baking it in the oven. The sausage can also be used in scalloped potatoes or potato soup for a heartier meal. The possibilities are endless!

Serving and Pairing

“Sausage-making at its finest: The Mennonite Farmer Sausage being cooked to perfection.”

Mennonite Farmer Sausage is a hearty dish that can be served in a variety of ways. One classic serving suggestion is to simply slice the sausage and serve it with a side of scalloped potatoes or potato soup. The garlic flavor of the sausage pairs nicely with creamy potatoes, creating a comforting meal.

Another great way to enjoy Mennonite Farmer Sausage is in a sausage casserole or harvest meat stew. You can add it to your favorite recipe along with other vegetables and spices for a delicious and filling one-pot meal.

For those looking for something lighter, sliced Mennonite Farmer Sausage can be added to a salad for a protein boost. The savory flavor of the sausage pairs well with crisp greens and tangy dressings.

When it comes to pairing beverages, Mennonite Farmer Sausage goes well with beer or cider for a casual gathering. If you want something non-alcoholic, try serving it with some Summa Borscht or freshly squeezed lemonade.

Overall, Mennonite Farmer Sausage is versatile enough to fit into many different dishes and occasions. So get creative with how you serve it and enjoy this Manitoba Mennonite classic!

Make-Ahead, Storing and Reheating

“A perfect addition to breakfast: Mennonite Farmer Sausage with scrambled eggs!”

Mennonite Farmer Sausage is an incredibly popular dish in North America, and for a good reason. The sausage is delicious, flavorful, and versatile. You can enjoy it as part of a larger meal or on its own – either way, it tastes amazing! If you’re planning to make this sausage yourself, there are a few things you should know about storing, reheating, and making ahead.

First off, Mennonite Farmer Sausage made at home typically lasts for about a week when stored in the refrigerator. If you’d like the dish to last longer than that or you plan on making a larger batch, consider freezing portions of it. Stored in the freezer, the sausage can keep its flavor and quality for up to three months.

When reheating Mennonite Farmer Sausage, oven baking can help retain its flavor and texture. Simply preheat your oven to 350°F, put your sausage on a sheet pan lined with parchment paper or spray-coated with cooking oil spray, bake it covered with foil for 20 minutes or so then remove the foil and bake another 10-15 minutes until heated through depends on how thick they are cut. Avoid microwaving as this can dry out the sausage faster.

If you’re looking to save time during meal prep, Mennonite Farmer Sausage is definitely a recipe you can make ahead of time. The sausage can be stored in the fridge for up to four days before cooking or freezing. Once cooked, store in an airtight container up to one week or freezer bagged up to three months.

Incorporate this recipe into your meal prepping plans by adding them into hearty soups like Summa Borscht or Farmer Sausage soup for that easy lunch option. Include it with classic casseroles such as scalloped potatoes or potato casserole. The possibilities are endless with Mennonite Farmer Sausage!

With these tips and tricks up your sleeve, you’re well-equipped to enjoy all the benefits of this savory Farmer Sausage recipe without worrying about storage or reheating issues!

Tips for Perfect Results

“No barbecue is complete without Mennonite Farmer Sausage as a side dish.”

Making sausage can be tricky, but with the right tips and tricks, achieving perfect results is possible. Here are some tips to take your Mennonite farmer sausage recipe to the next level.

Firstly, it is important to make sure that all of your ingredients are very cold. This includes the ground pork, salt, pepper, and any other seasonings you are using. Putting them in the freezer before grinding or mixing can help keep them cold throughout the process.

When it comes to mixing the ingredients, be sure not to over-mix. Over-mixing can lead to a tough and dry texture. Mix just enough to ensure all the ingredients are well combined.

It is also recommended to let the mixture rest in the fridge for at least an hour before filling casings or forming into patties. This allows the flavors to meld together and the mixture to firm up.

When filling casings, make sure they are not overfilled or underfilled. Overfilling can cause them to burst while underfilling can lead to air pockets and an uneven texture. A good rule of thumb is to fill them about 2/3 of the way full.

Finally, when cooking the sausage, do not puncture or slice them before cooking as this will cause all of the juices and flavor to escape. Instead, cook on a sheet pan or grill without flipping until each side is nicely browned and cooked through.

By following these tips, you are guaranteed a delicious and authentic Mennonite farmer sausage every time.


As with any recipe, there may be some questions or uncertainties that come up. To help ensure the best possible outcome for your Mennonite Farmer Sausage dish, we have put together a list of frequently asked questions and provided answers to them below. So before you get started on your culinary journey, take a moment to read through these helpful tips and tricks.

What is Mennonite sausage made of?

For this recipe, you’ll need a savory combination of pork, water, salt, spices (including mustard), potassium phosphate, onion, sodium erythorbate, sodium nitrite, and smoke.

What’s the difference between farmer and Mennonite sausage?

Let me enlighten you on the dissimilarity between two scrumptious sausages- the Farmer sausage, which is seasoned with black pepper and garlic, and the Mennonite sausage, which is seasoned with white pepper and no garlic.

What is Mennonite style sausage?

Mennonite sausage is made with a minimal but crucial set of ingredients, including pork, salt, pepper, cure, and natural smoke. The method of combining these elements varies among extended families, each with their own distinct tradition.

What is farmer sausage made of?

If you’re looking for a rustic, uncooked sausage with a simple, authentic taste, you might want to try farmer’s sausage. Made from a basic blend of ground pork, salt, and pepper, this sausage is then given a unique twist through the process of cold smoking. The result is a mild pork flavor that’s distinct from any cooked sausage out there.

Bottom Line

To conclude, the Mennonite Farmer Sausage recipe is a must-try for all food enthusiasts looking for a unique, flavorful sausage that is easy to prepare. With only five ingredients, this recipe is hassle-free and perfect for any meal or occasion.

The sausage’s rich, smoky flavor adds depth to any dish, from simple farmer sausage soup and scalloped potatoes to more complex recipes like sausage casseroles and potato soup. The versatility of this sausage is truly impressive and makes for endless opportunities in the kitchen.

Not only is this recipe delicious, but it is also steeped in cultural history. The Mennonite community has a storied past and a rich culinary tradition that they have passed down through the generations. Making this recipe allows you to connect with those traditions and add a little piece of history to your plate.

In conclusion, if you are looking for a savory sausage recipe that is easy to prepare, adaptable, and steeped in cultural significance, then look no further than the Mennonite Farmer Sausage recipe. Trust me; your taste buds will thank you.

Mennonite Farmer Sausage

Mennonite Farmer Sausage Recipe

This is the recipe we got from my uncle when we wanted to make our own sausage. We discovered that making sausage was a bit more work than we were interested in -- especially since we had to rent shop space and use equipment we weren't really familiar with -- so we decided to leave it up to our butcher. Since he's also started using this recipe, we still get the same great sausage -- at a slightly higher price, yes, but with a lot less work! (I haven't included the time it takes to stuff casings because that will be different for everyone.) **Edited Sep07/06: I forgot to indicate in the intial post that this sausage gets smoked for 3-4 hours after it's in the casings. Without the smoking, it won't be farmer sausage, so it's a pretty key step!!!
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Course: Main Course
Cuisine: Fusion
Keyword: Canadian, Easy, Meat, Pork
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 24 pounds
Calories: 1349.7kcal


  • 24 lbs ground pork
  • 7 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon nitrate


  • Mix well and stuff casings.
  • Smoke for 3-4 hours until the smell drives you NUTS!

Your own notes


Serving: 11045g | Calories: 1349.7kcal | Carbohydrates: 0.3g | Protein: 116.7g | Fat: 94.3g | Saturated Fat: 35g | Cholesterol: 426.8mg | Sodium: 2366.4mg | Fiber: 0.1g

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