How to make it

  • In a heavy cast Iron skillet brown the sausage - cut in 2 " slices and split down the center, cook with the onions.
  • Remove sausage and add flour to the drippings, cook approximately 2 minutes or until flour has been resorbed.
  • Add cream and stir constantly for 4-5 minutes or until thick and bubbly.
  • Add salt and pepper and serve.

Reviews & Comments 6

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  • Foodyfan 7 years ago
    I miss the farmers sausage. We used to fry it just as you do and then mom would fry some sliced potatoes and the smell was out of this world (and the taste). We used to arrange cut-up farmers sausage in bubbat. Does your family know what that is? Anyway, I live in Oregon and cannot find the recipe or anyone who makes the sausage out here. Since my Grandma died no one else around has the recipe. I think I could drive to Canada to find some but don't know if they make it like Grandmas. When we went to Pennsylvania we stopped at a restaurant there (Stolzfus (sp.?)) and they made it but they didn't put as much pepper as my grandma used to. In Dallas, Oregon it was called Ratzlaff sausage as they used to make it there too. Miss it, miss the wonderful smoked smell, and the taste. Amazing what we take for granted when we grow up. You are fortunate you may still buy it at a store. Best wishes to you! And yes, no other sausage in the world comes close to tasting anything like true Mennonite Farmers Sausage!!!
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    " It was good "
    recipesrule ate it and said...
    Verna, do you get cravings for Winkler farmer sausage? Our Family Foods has it(Pioneer Farmer Sausage) on special this week. I should post a casserole my family goes crazy for using "schmaundt fat" gravy. For a lower fat version, I use half n half, or evaporated milk. Great post!
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  • debbie919 10 years ago
    Down south, we use the pan sausage that isn't in casings for sausage gravy...this sounds great too! Thanks for sharing! =)
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  • ravenseyes 10 years ago
    No the farmers sausage is a smoked pork sausage that although spiced is not overly spicy - and its texture is different from the polish kielbasa - I suppose you could use any pork sausage - this sausage is rather dutch in origin
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  • robertg 10 years ago
    is "farmers sausage" the same as a breakfast type of sausage like english bangers?
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    " It was excellent "
    roxanne ate it and said...
    I've never heard of creating sausage gravy, can't wait to try
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