Mennonite Farmer Sausage Soup is a hearty, flavorful meal that combines savory sausage, tender potatoes, and fresh veggies in a rich, comforting broth. Perfect for busy weeknights or cozy weekend dinners, this recipe delivers on taste, budget, and nostalgia, bringing a touch of traditional Mennonite cooking straight to your kitchen. Let’s dive into why Mennonite Farmer Sausage Soup should be your next go‑to dish!
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What is Mennonite Farmer Sausage Soup?
What’s in a name? Mennonite Farmer Sausage Soup, does it conjure images of wide open fields, sturdy barns, and farmers in straw hats? You bet! This old‑fashioned farmer sausage soup hails from Pennsylvania Dutch country, where resourceful Mennonite families crafted filling meals from pantry staples and home‑made farmer sausage.
Why “farmer”? Because it was the way to a man’s heart is through his stomach, especially when that stomach had spent all day working in the fields! Legend has it a curious traveler once asked why they didn’t call it “Mennonite Sausage Stew,” to which a kindly cook replied, “Because this soup sticks to your ribs like a farmer to his plow!” So roll up your sleeves, grab a bowl, and discover why this dish has been keeping bellies full for generations. Ready to taste history? Let’s get cooking!
How to Make Mennonite Farmer Sausage Soup
This creamy farmer sausage soup takes just 10 minutes to prep and 30 minutes to cook. With its simple sauté–simmer–stir method, you’ll have a soul‑soothing, old‑fashioned farmer sausage soup on the table in under an hour. Perfectly creamy, richly textured, and endlessly customizable!
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Mennonite Farmer Sausage Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A hearty and nostalgic soup blending smoky Mennonite sausage, tender potatoes, and fresh veggies in a creamy, comforting broth.
Ingredients
- 1 lb (450 g) Mennonite farmer sausage, sliced into ¼-inch rounds
- 4 large russet potatoes, peeled and diced (about 6 cups)
- 1 medium onion, finely chopped
- 2 carrots, peeled and sliced into coins
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 cup (240 mL) heavy cream
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (15 g) all-purpose flour
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional toppings: sour cream, shredded cheddar cheese, chopped chives, crumbled bacon
Instructions
- In a large Dutch oven over medium heat, brown the sliced farmer sausage until golden, about 5–6 minutes. Remove and set aside.
- Add butter to the pot with sausage drippings. Stir in onion, carrots, and celery; cook until tender, about 5 minutes. Add garlic and cook 1 minute more.
- Sprinkle flour over vegetables, stirring constantly for 2 minutes.
- Gradually whisk in broth. Add diced potatoes, thyme, and bay leaf. Bring to a gentle boil over medium-high heat.
- Reduce heat, cover, and simmer for 20 minutes or until potatoes are fork-tender.
- Stir in heavy cream and reserved sausage. Warm through for 2–3 minutes without boiling. Season with salt and pepper.
- Serve hot, garnished with your choice of toppings.
Notes
Customize with extra cream, smoked paprika, or fresh greens. Freeze for up to 3 months. Best enjoyed with crusty bread or a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
Why You’ll Love This Mennonite Farmer Sausage Soup
- Hearty and Flavorful
Imagine creamy farmer sausage soup with smoky sausage, earthy potatoes, and tender carrots, bathed in a light yet rich broth. Every spoonful dances between home‑style comfort and chef‑approved sophistication. - Budget‑Friendly
Skip the takeout, this traditional Mennonite soup uses simple ingredients you likely have on hand. By making it at home, you save money and reduce waste, all while treating yourself to a gourmet experience. - Topping Possibilities
From a dollop of sour cream to a sprinkle of fresh chives or shredded cheddar, you can customize each bowl. Try crumbled bacon for extra crunch, or stir in baby spinach at the end for a pop of color and nutrition.
Craving more traditional Mennonite soup recipes? Check out our Mennonite Potato Soup Recipe for another cozy favorite. Ready to warm your soul? Whip up this potato farmer sausage soup tonight!
What to Serve Mennonite Farmer Sausage Soup With
- Crusty Bread or Dinner Rolls: Soak up every last drop of creamy broth.
- Simple Green Salad: A light vinaigrette‑dressed mix cuts through the richness.
- Steamed Green Beans or Broccoli: Adds freshness and color to the plate.
- Pickles or Relish Tray: A nod to traditional Mennonite sides, tangy pickles complement the soup’s creaminess perfectly.
Pair your bowl with a cold glass of apple cider or a crisp lager for a true farm‑table feast.
Top Tips for Perfecting Mennonite Farmer Sausage Soup
- Use Quality Sausage: Opt for authentic farmer sausage with a good mix of pork and spices. Store‑bought old fashioned farmer sausage soup varieties work in a pinch, but homemade always shines brightest.
- Don’t Rush the Roux: Stir the flour and veggies for at least 2 minutes to eliminate raw flour taste and ensure smooth creaminess.
- Adjust Thickness: Prefer a thinner soup? Add an extra cup of broth. Want it ultra‑creamy? Stir in ¼ cup more cream at the end.
- Vegetable Variations: Swap half the potatoes for diced sweet potatoes, or toss in a handful of frozen peas in the last 5 minutes for extra color.
- Spice It Up: A pinch of smoked paprika or cayenne pepper elevates the smoky sausage flavor and adds a gentle kick.
Storing and Reheating Tips
- Refrigeration: Cool the soup to room temperature, then transfer to airtight containers. Store in the fridge for up to 4 days.
- Freezing: Portion into freezer‑safe containers, leaving 1” headspace. Freeze for up to 3 months.
- Reheating: Thaw overnight if frozen. Warm gently on the stovetop over medium‑low heat, adding a splash of broth or cream to refresh the consistency. Avoid high heat to prevent the dairy from breaking.
Final Thoughts
Mennonite Farmer Sausage Soup embodies the best of old‑world comfort: simple ingredients, minimal fuss, and maximum flavor. Whether you’re a cooking novice or a seasoned home chef, this recipe delivers a cozy, satisfying meal that feels like a warm embrace. Don’t forget to explore our other Mennonite sausage recipes for dinner, from Mennonite New Year’s Cookies to Mennonite Easter Bread, and join our community on Medium and Pinterest for more timeless family favorites.
FAQs
What’s the difference between farmer’s sausage and Mennonite sausage?
Farmer’s sausage typically refers to a coarse‑ground, herbal pork sausage used in hearty dishes, while Mennonite sausage recipes often include unique spice blends passed down through generations.
What is Mennonite sausage made of?
Traditional Mennonite sausage combines ground pork (sometimes beef), garlic, salt, pepper, and mild spices like nutmeg or mace. Some recipes add a touch of sugar or vinegar.
How to cook Mennonite farmer sausage?
Slice and pan‑fry over medium heat until golden on both sides, or crumble and cook as part of soups, stews, or casseroles. Always cook through until internal temperature reaches 160°F (71°C).
What is sausage soup made of?
At its core, sausage soup combines sausage, broth, and vegetables (commonly potatoes, carrots, and celery). Creamy versions add heavy cream or a roux for richness, creating variations like creamy farmer sausage soup or potato farmer sausage soup.
ENJOY BAKING