Farmer sausage is a familiar food in Manitoba Mennonite communities. A commonly reported pairing is sausage with noodles and cream sauce. This home-style plate follows that serving tradition with a measured schmaundt-fat-inspired gravy; recipes and family names vary. The cold-smoked sausage sold as farmer sausage may still be raw, so choose an uncooked product and cook it safely.
Farmer sausage is a familiar food in Manitoba Mennonite communities. A commonly reported pairing is sausage with noodles and cream sauce. This home-style plate follows that serving tradition with a measured schmaundt-fat-inspired gravy; recipes and family names vary. The cold-smoked sausage sold as farmer sausage may still be raw, so choose an uncooked product and cook it safely.
Step 1Bring a large pot of water to a boil. Cook the egg noodles according to the package directions until tender but still springy. Reserve 120 mL (½ cup) cooking water, then drain.
Step 2Slice the sausage into rounds about 2.5 cm (1 in) thick. In a wide skillet, combine the sausage, 250 mL water and oil. Cover and simmer over medium heat, turning once, until the water has evaporated, about 10–15 minutes. Uncover and brown the sausage and onion, turning as needed. Since this cold-smoked sausage is uncooked, check the centre of several thick pieces; the pork must reach 71°C. Follow any stricter package directions. Transfer the cooked sausage and onion to a clean plate.
Step 3Melt the butter in the same skillet, using the savoury drippings left behind. Whisk in the flour and cook for 1 minute. Slowly whisk in the cream and milk until smooth. Bring to a gentle simmer and stir 3–5 minutes, until the gravy coats a spoon.
Step 4Stir in the black pepper. Taste before adding salt because farmer sausage can be salty. If the gravy is too thick, add reserved noodle water 15 mL at a time.
Step 5Return the cooked sausage and onion to the skillet and warm through. Add the drained noodles and toss gently to coat, or spoon the gravy over noodles and arrange the sausage on top.
Step 6Serve hot with parsley if using. Refrigerate leftovers within 2 hours in shallow containers; keep at 4°C or colder for 2–3 days, or freeze. Reheat leftovers to 74°C. Wash hands, utensils and surfaces after handling uncooked sausage.
Farmer sausage varies in salt and fat, so taste the gravy before seasoning. For make-ahead service, refrigerate the cooked sausage, noodles and gravy separately in shallow containers within 2 hours, then reheat to 74°C. Keep raw sausage separate from ready-to-eat food and use a clean plate for cooked pieces. Check noodle and sausage labels for declared allergens.
Rounded estimate per serving, based on four portions and typical values for pork farmer sausage, dried egg noodles, cream, milk, butter, flour and onion. Sausage brands vary substantially in fat and sodium; use the package label for a more exact estimate. Parsley is optional. This is not a laboratory analysis or a product label.
Contains pork, egg and wheat in the sausage/noodles, and milk in the cream, milk and butter. Check product labels because sausage casings and seasonings, and egg noodles, vary. Keep uncooked sausage separate; cook pork sausage to at least 71°C at the centre and clean hands, tools and surfaces after handling it.
Not always. Manitoba farmer sausage is often cold-smoked and may be sold uncooked. Check the label and cook an uncooked product to 71°C at the centre; do not rely on smoke or colour as a doneness test.
