Mennonite sausage in fsj

[smeegle]

Heading up to fsj for work next week anyone know of a good place to source some Mennonite sausage? I was given some last fall while up moose hunting and it was great trying to get some more for my parents.

[Ferenc]

Make a pit stop in Dawson Creek and hit up Lawrence meats

[Sitkaspruce]

Check out The Butcher Block, Stans Custom Meats, Peace Vale Meats and VanRook Smokehouse & Charcuterie are in FSJ. Stans and VanRook will probably be your best bet. VanRook is a wizard in Charcuterie. My next animal is going to him for some cool meat!!

Cheers

SS

[brian]

I always get a bit of a chuckle when I see it called Mennonite sausage. Us Mennonites call it farmer sausage. Sorry no help in finding any up in FSJ. You are right though, it is amazing if you get the good stuff.

[ACB]

Back in the day we used to get both fresh and cooked (cooked is smoked) farmer sausage from Funk's in Yarrow. Now a guy that I used to work with who's father owned Rempel meats and with his father makes the cook type and we get it from them. Great comfort food.

[Bernie O]

Margets meat in Williams Lake not far of the highway. best sausage of any kind I ever ate.

[wildcatter]

Margets meat in Williams Lake not far of the highway. best sausage of any kind I ever ate.

I got some sausages and other stuff from Margets, it's pretty decent, but they all have sodium nitrate.
Asked why and they said it's required, I call it BS.

[Arctic Lake]

I worked in the meat business for 25 years they use it to prevent bacteria / longer shelf life / eye appeal it’s what prevents the cured meats from having that grey look , when used it retains the pink colour of meat . A lot of processors now use celery salt and others ingredients . I think if a person limits their intake your fine but if your diet is all processed meats and you drink alcohol excessively and smoke like a chimney that’s not good .
I think you have had health issues Wildcatter and in no way am I trying to be dis respectful please know that Natural is always best !.

I got some sausages and other stuff from Margets, it's pretty decent, but they all have sodium nitrate.
Asked why and they said it's required, I call it BS.

[ACB]

I got some sausages and other stuff from Margets, it's pretty decent, but they all have sodium nitrate.
Asked why and they said it's required, I call it BS.

The "cure" sodium Nitrate is for smoked meat, I haven't see a recipe for smoked meat that doesn't have the call for the cure which like the one you get at Stuffers is called Prague powder #1 (salt, sodium nitrate). Earlier in this tread I mentioned fresh farmer sausage, unsmoked so no cure involved in the recipe. On this topic I had to look at a sausage making book that I got at Stuffers years ago, "Great Sausage Recipes and Meat Grinding by Rytek Kutas. In the forward of the 550+ page book is called the "Sausage making bible". In the Cures section of the book it reads" fresh sausages are never cured; only products that are smoked and cooked or dry-cured product must be cured". They give different reasons for the curing, preventing botulism is one.

[brian]

Rempel is a good Mennonite name. It’d be the one I would try first.