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Mennonite Sausage

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Today’s recipe came to us by way of our 2 Guys & A Cooler Subreddit from a redditor named Dangers_Squid. This classic farmer sausage just got a modern makeover, and it is delicious!!

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Prepare your casings a day in advance and let them soak in the refrigerator.
  3. Keep your meat and grinder parts super cold (below 34F or 2c) at all times.
  4. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  5. Stuff the mince into your sausage casings and prick out any air pockets.
  6. Refrigerate your sausage overnight to allow the cure to work.
  7. The next day follow a low and slow smoking schedule.
  8. Cook sausages low and slow to an internal of 145f (62.7c) – 150f (65.5c)
  9. Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours

Here are a few things you might find useful when making a smoked sausage.

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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4.34 from 3 votes

Mennonite Sausage

There's no one way to make a farmers sausage
Prep Time1 day 30 minutes
Cook Time6 hours
How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

Instructions

Prepare the casings

  • Rehydrate your casing the night before you need them. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the Meat

  • Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
  • Grind chilled meat and fat on a medium plate (6mm). Rechill. Keep the temp under 34f (1.1c)
  • Rehydrate the starter culture in distilled water for 30 minutes prior to using.
  • Combine all of the ingredients listed above (including the starter culture) and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
  • Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
  • Ferment your sausage by placing it in an environment that's between 75F (23.9c) and 85F (29.4c) with high humidity for 24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off.
  • What I like to do is let the sausage ferment at room temperature (covered in cling film) for 12 hours then I will move the sausage to my smoker and cold smoke it for 8-10 hours. Remember to keep the smoking temp below 85f and add a pan of water in your smoker to increase the humidity. I used Hickory wood in my video.

Once finished

  • After your sausage has finished fermenting/cold smoking, you are finished. Either freeze this sausage for later or cook it up and enjoy.
  • You can cook this sausage any way you want, you can smoke it for a double smoked Mennonite sausage, you can grill it, bake it, or if you are feeling adventurous you can slice the sausage raw, dip the pieces in vinegar and eat it like that. The choice is yours!

Storage Instructions

  • For long term storage, place the smoked sausages in a vacuum sealed bag and freeze. They will last up to a year in the freezer.

Notes

  • traditionally no starter culture was used, rather the sausage was just left out at room temperature for a day or 2. Using a starter culture ensures that you will produce a safe product.

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