One of the best sandwiches I ever ate was from a now closed Mennonite restaurant called D'8 Schtove in Winnipeg
Fried split Farmers sausage on a grilled Kaiser with Farmers cheese, sauerkraut-fried egg, Manitoba Beef steak Tomato and a special request to the chef-Sprinkled with Cracklings
Was called something like-Grouspau sp? phonetically-Grew-Spa
My Mennonite ex-wife of 30 years and all of her family never cooked Farmers sausage-Sliced raw and dipped in a bowl of Vinegar and sliced onions.
Plate of Rollkuchen and watermelon for dessert
Schmauntzupp for a starter
Eat it raw with vinegar. I was brought up eating it that way.
Has anyone ever used a Traeger or other pellet grill to make this sausage?
I need to upgrade my BBQ anyways, and was wondering if the Traeger Texas elite with the cold smoke attachment would work for making farmer sausage and bacon and ham.
Never mind. Looked further into the cold smoke attachment for the Traeger and it's only cold smoke temps in the small add on area. Wouldn't have hardly any room for sausage in there and would take forever to do a good size batch
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