Farmer Sausage

Farmer sausage is a prairie institution, especially in Manitoba, where Mennonite and Ukrainian communities have been smoking it for generations. Towns like Grunthal and Niverville are famous for their smokehouses, and a coil of farmer sausage is as essential to a prairie pantry as flour and potatoes. It is honest, garlicky, and deeply smoky.

This is how farmer sausage is meant to be eaten: simmered gently with cabbage and potatoes in a single pot, so the smoky juices season everything around it. Served with a little mustard and good rye bread, it is a supper that tastes like the prairies themselves.

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