Canadian style farmer sauge and garlic sausage

Started by cobra6223, July 25, 2011, 11:39:14 AM

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Well looking for some new ideas again !! When the wife and I go home to BC we have this garlic sausage and farmer sausage. Both are a little bigger in diameter than the ring bologna that I get here in the states, and it might go by different names in different area's there, this sausage is killer good and twice trying to bring some back it got taken at the border, they claimed because of mad cow disease at that time but I think the were just hungry and jealous I had some and they didn't !! ;D. So calling all Candian friends and statesiders also if you have any help with a recipe . Well again all your help and suggestion's are GREATLY appreciated.


Farmer sausage can be made out of different kinds of meat and was mainly venison. However over the years beef has been a substitute.

My Farmer sausage is fresh unsmoked and a tad over 6 lbs

3 lbs venison or lean GB 90/10 or 85/15
2 lbs uncooked bacon
1 lb butt
1 Tbs non iodized salt
2 Tbs garlic powder
1 tsp rosemary
1 tsp thyme
2 tsp marjoram
2 tsp course black pepper
5 eggs (beaten)
2 cups croutons (crushed is opt)
1 cup beef broth (can broth is ok)
1/2 cup cold distilled water
1/2 cup whey

33 to 36mm hog casings

Mix everything together in a bowl and stuff into casings. Make whatever size links you like.

Garlic Sausage 10 lbs. If you want 5 lbs just cut ingredients in half.

7 lbs lean GB
3 lbs butt
4 Tbs non iodized salt
3 Tbs garlic granules (not powder)
2 Tbs paprika
2 Tbs coarse or butcher grind black pepper
1 tsp nutmeg
1 tsp cloves (ground)
1 tsp cinnamon
1 cup distilled water
1 cup non fat dry milk

33-36mm hog casings

Mix this all together very good and stuff into casings at you desired link length. Make any adjustments to the seasoning before stuffing.

On both recipes eat within 2 days or double wrap and freeze.

NOTE: You can grind through a medium plate if you wish.


Here's my GO TO Garlic Sausage recipe.

Fresh Garlic Sausage

5 lb      Pork
1 Cup   Wine, White, Dry
5 tsp    Salt
2 Tbs    Garlic, Fresh minced (Increase or Decrease as desired!)
2 tsp    Sugar
2 tsp    Onion Powder
1 ½ tsp  Pepper, Black
¾ tsp     Coriander, ground
¾ tsp     Nutmeg, ground
32mm   Hog casings

1.   Cut the meat into 2 inch pieces and partially freeze.
2.   Grind pork with 3/8" (10mm) holes.
3.   Combine the meat with the salt, and the remaining ingredients.
4.   Stuff the casing loosely; DO NOT overfill the casings.
5.   Twist the sausage casing into 5-6" long sausages.
6.   Puncture any visible air bubbles with a sharp needle.
7.   Allow to air dry at room temperature for several hours.
8.   Refrigerate for up to 4 days or vacuum pack and freeze.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!