Homemade Farmers Sausage Recipes

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BAKED FARMER SAUSAGE, POTATOES, AND CARROTS WITH GRAVY



Baked Farmer Sausage, Potatoes, and Carrots With Gravy image

This used to be the traditional Mennonite Sunday lunch at our house -- it has since become more likely at supper, but it's just as traditional and just as delicious! I'm not sure where farmer sausage is all available or whether it's one of those local specialties just available in Manitoba, so I've posted a recipe for that as well for those of you who make your own sausages. (#184513) If you can't buy it nearby or make it yourself, I'm terribly sorry -- you're definitely missing out! This recipe is for those of you who can.

Provided by Swan Valley Tammi

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs frozen farmer sausage
4 medium potatoes, peeled and quartered
8 medium carrots, peeled and cut into 3-4 pieces each
sausage drippings
2 tablespoons flour
1 cup milk
salt and pepper

Steps:

  • If desired, peel frozen farmer sausage. (The best way is to hold it under a trickle of warm water.) Break sausage into 4-6 chunks.
  • Place potatoes and carrots into a roaster or large casserole dish. Add water to cover the bottom of the dish.
  • Place frozen sausage chunks over top (so drippings will flavour the vegetables), cover, and bake at 375F for 1-1/2 hours.
  • Remove from oven and drain juices from casserole dish into a saucepan. (You may want to put the sausage and vegetables in a serving dish now and keep warm in the oven.).
  • For gravy: Mix flour and milk together, adding milk gradually so a paste forms and slowly gets thicker -- you don't want lumps! (Actually, a Tupperware gravy shaker works best for this. You can just throw it all together and shake it up without worrying about lumps at all.).
  • Add milk mixture to drippings and bring to a boil, stirring constantly, until gravy is thickened. (Depending on how much water content your sausage had, you may need to add a little more flour or milk to achieve the desired thickness.).
  • Add salt and pepper to taste and serve.

MENNONITE FARMER SAUSAGE



Mennonite Farmer Sausage image

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!!!

Provided by Swan Valley Tammi

Categories     Pork

Time 4h15m

Yield 24 pounds

Number Of Ingredients 4

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

Steps:

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

Nutrition Facts : Calories 1349.7, Fat 94.3, SaturatedFat 35, Cholesterol 426.8, Sodium 2366.4, Carbohydrate 0.3, Fiber 0.1, Protein 116.7

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