Page 1 of 1
mennonite sausage
Posted:
Wed Jul 26, 2006 4:19 amby kajady
I believe that this is going to be my most successful search because everybody seems to have a recipe for mennonite sausage.
Some mennonite sausages are cured some are smoked but the most common theme is the pork and the use of natural casings.
Any recipes would be greatly appreciated
Posted:
Wed Jul 26, 2006 7:03 pmby Big Guy
The mennonites around this area make an all beef summer sausage, heavly smoked and then dried. I don't have a mennoite recipe. But I'll try to get one.
Thanks
Posted:
Fri Jul 28, 2006 2:11 amby kajady
I'm gonna try search the net for some recipes but any info I find I will post thanks a lot big guy
Posted:
Fri Jul 28, 2006 5:38 pmby Ken D
Good luck, and I hope you find one !! (recipe)...The Mennonites in Greater Vancouver (BC) [Abbotsford, Newton, Chilliwack, Whalley] have a cult following for their product.
Of all things to happen: our local wurstmacher builds a "Coarse Rookwurst" that's a dead ringer for the lower mainland sausage !!
I cannot get the formula...only the seasoning mix for X number of kg of sausage. Close enough. I can live with a bit of profit for him on that one.
Looking forward to a posted formula. KD
mennonite
Posted:
Tue Dec 26, 2006 6:41 pmby kajady
hey hey hey
I just found a recipe not to long ago for a 60 lb batch. This recipe was pretty salty so you might want to add a little or a lot of either brwn sugar or white sugar. 60 lbs of pork meat (Sow is the best) 500gs of salt 75gs black pepper and if you are going to smoke the meat don't forget your cure. One of my friends said it is a smoking sausage with a little roasted garlic in it, he also mentioned cold smoking it. Last time I did it I warm smoked it and it turned out really nice. So I did not complain, I also used phosphates as a binder. But binders are personal things so the choice is yours. Maple seasoning is also wonderful to put in this sausage.