Tuesday, November 30, 2010

Oven BBQ Farmer Sausage with Peppers


The farmer Sausage used in this recipe is a smoked pork sausage made by Mennonites. It is made in many communites throughout Canada and the US where Mennonites live. It is also available at our local Safeway and at several other grocery stores. Farmer sausage varies in texture and spices from area to area. The sausage I buy is made in Abbotsford by Remple Meats.
I'm sure you could substitute a kiebasa or ham sausage for the farmer sausage.

  • 1 length (about 14") farmer sausage
  • 1 medium onion sliced
  • 1/2 each red and green pepper cut into slices
  • 1 19 oz. can diced tomatoes
  • 1/4 cup brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon dry mustard
  • 1 tablespoons molasses
  • 1/2 teaspoon liquid smoke (found in the aisle with bottled seasoning sauces)
  • 2 tablespoons salsa
  • ground pepper
  • red pepper flakes (optional)
  1. Cut sausage into 1 1/2 inch pieces and place in casserole dish
  2. Saute' onion slices until they begin to soften.
  3. Add peppers and onions to sausage in dish.
  4. Mix remaining ingredients and pour over sausage.
  5. Bake at 350ยบ oven for 45 minutes to 1 hour.
  6. Serve over rice or noodles.

10 comments:

  1. Farmer sausage (smoked sausage) is my rescue meat for me. If I have forgotten to take something from the freezer this versatile sausage can make many things, from soups to casseroles it is always a hit.
    I like you version too and have made something similar. I must try the liquid smoke, I haven't bought any in a long time, that would be good.

    ReplyDelete
  2. Oh that looks good....and the combination of ingredients sounds very tasty. Kathy

    ReplyDelete
  3. lOVELY MEAL FOR THE COLD DAY WE ARE HAVING.

    ReplyDelete
  4. Farmer sausage is wonderful in so many recipes. This one looks good Bev, I love the addition of peppers!

    ReplyDelete
  5. In the past we have gone to Abbotsford just to bring back some of that good Mennonite meat. A couple of years ago we planned a trip and were told at the US/Canadian boarder that we would not be able to bring any meat back into the US. Are you aware of anyone in the Seattle area that makes some really good sausage, cracklings and liverworst-(not the grocery store kind).

    ReplyDelete
  6. I wish I could say yes, Bev H.but I don't know of any place off hand. My son lives in Seattle and loves farmer sausage. He has taken it across on several occasions with out any trouble. I guess you could try and the worst that could happen is that you'd have it taken away. I know there was a problem with beef in particular several years ag, but we've never been asked about pork products.

    ReplyDelete
  7. I ONLY ever get my farmer sausage at Rempels in Abbotsford. It's amazing how you can run into someone at Rempels that you haven't seen since Sunday School 30years ago! I'll be sure to try this recipe; it sounds good. Theresa

    ReplyDelete
  8. Is there a farmer sausage soup recipe char that you could post?

    ReplyDelete
  9. Made this the other day with lots of chilli flakes, was watery when it came out of the oven and I had to go to work, left it on the warming element when I left the house, it was dark and dry 10 hrs later but still tasty.

    ReplyDelete