Farmer’s sausage is a tradition in Manitoba’s Mennonite community and a staple food in Steinbach. Farmer’s sausage is uncooked and made with simple ingredients: ground pork, salt and pepper.
Farmer’s Sausage, a local made sausage by Manitobans dates back to the days when families would gather to butcher the pig (or pigs, if several families were involved). What followed was a bustle of activity, slicing, cutting, washing, packing, grinding and salting, and someone was no doubt tending to the rendering kettle.
When the moon shone over the cowshed that night, the hams would have been hung to smoke, and without a doubt, some industrious housewives would have preserved quarts and quarts of precious home ground pork sausage to feed the family all year long.
The tradition of Farmer’s Sausage lives on, but with the advent of the freezer, canning is no longer a necessity.
Customers at Country Meat & Sausage in Steinbach, Man., face the traditional glass case filled with the usual assortment of ham, pepperoni, pork chops and salami.
However, they’ll also find a meat product that isn’t displayed at most butcher shops in Western Canada.
It’s not a fringe item at Country Meat & Sausage, considering that it takes up about a metre of the four-metre long glass case.
Farmer’s sausage and noodles with a cream sauce is a kind of standard meal in any Mennonite household, two or three times a week. Farmer’s sausage is a tradition in Manitoba’s Mennonite community and a staple food in Steinbach.
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. The key to great farmer’s sausage, is smoking the ground pork at the right temperature and for the right length of time.
Source: The Producer