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.

Mennonite Farmer Sausage Soup

Name: Mennonite Farmer Sausage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mennonite
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

Description

A hearty and nostalgic soup blending smoky Mennonite sausage, tender potatoes, and fresh veggies in a creamy, comforting broth.

Ingredients

Scale

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

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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