Freeman Farmer Sausage
Coarse-ground, garlicky smoked pork and beef sausage tied into rings, a staple of German-Russian Mennonite kitchens in and around Freeman.
- Prep
- 45 min
- Cook
- 120 min
- Total
- 165 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Meat grinder
- •Sausage stuffer
- •Smoker
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 31
- carbs
- 2
- protein
- 22
- calories
- 380
Instructions
- 1
Grind the cold pork and beef through a coarse grinder plate. Keep the meat well chilled.
- 2
Mix the ground meat with salt, garlic, pepper, and marjoram.
- 3
Add cold water and mix by hand until the meat feels sticky.
- 4
Fry a small test patty in a skillet. Taste it and add more seasoning if needed.
- 5
Slide soaked casings onto the sausage stuffer tube. Fill the casings and twist into rings without trapping air.
- 6
Tie the ends together to make loops. Poke any visible air bubbles with a clean pin.
- 7
Hang the sausage rings in a smoker preheated to 180°F.
- 8
Smoke for 2-3 hours until the internal temperature reaches 152°F.
- 9
Let the sausages cool slightly before you slice or refrigerate them.
Chef's tips
Keep the meat and fat very cold during grinding and stuffing so the fat does not smear and turn greasy.
Storage
Refrigerate up to 1 week or freeze cooked rings up to 3 months.
Reheating
Simmer gently in water or pan-fry sliced rounds until warmed through.
Common mistakes to avoid
- •Letting the meat get too warm before stuffing
- •Smoking the sausage too hot, which can split the casing
Serving suggestions
Cooked Freeman Farmer Sausage?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from South Dakota
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
