Rolling in the dough with Farmer Sausage Rolls….

04 Apr

Ok… I don’t usually post this close together.  Well last night I made an old time comfort food.  Don is STILL away on the REIN road, so I decided to make some mini sausage rolls.  The recipe was given to me by my Mom a long time ago and I think her sister, Auntie Alice, gave it to her.

Where we live we have a local butcher named Remple who makes THE BEST farmer sausage ever.  There are many a dispute among the Mennonites who is actually the KING of the Farmer Sausage, but my loyalty is with Remple.  There is just nothing quite like it.

So here is the recipe passed to me by my Mom.




Farmer Sausage Rolls


This is a very rich dough and is what makes this so nice.

I don’t cook the sausage ahead of time and it turns out.

You can make them as small or large as you like.

I use a large area on my island for rolling  out the dough

and just skim the knife down the dough and make

columns the width of the sausage and just roll them and

cut them as I go …. and then place on a cookie sheet.


3 3/4 cups flour

1 lb butter or margarine

2 cups cottage cheese


In blender, blend cottage cheese until it is very smooth

Cut butter/mar into flour

Mix smooth cottage cheese with flour mixture

Put dough in fridge for at least 15 min or overnight

Cut farmer sausage pieces into desirable size for the

size of sausage rolls you would like

If sausage is fatty, render it down by frying it a bit,  cool

Roll out dough quite thin

Place cooled sausage onto dough and use knife to cut

pieces and roll up sausage, seal edges well they like to separate.

For golden rolls, brush with beaten egg

Bake 400 F oven until done, about 20 minutes


Posted by on April 4, 2012 in Food, Recipes


Tags: , , ,

11 responses to “Rolling in the dough with Farmer Sausage Rolls….

  1. kzackuslheureux

    April 4, 2012 at 9:13 am

    Thanks, I’m going to share this one and try it myself. Thanks for sharing!

  2. trialsinfood

    April 4, 2012 at 9:26 am

    looks great! why is it called “farmer” sausage rolls?

    • thebestcook

      April 4, 2012 at 12:49 pm

      I will have to look up the heritage of this sausage. We actually call it Mennonite Farmer Sausage…. and the Mennonites were predominantly farmers. When I was a kid, we actually butchered a pig with my Grandfather and made a whole bunch of it.

    • thebestcook

      April 4, 2012 at 4:45 pm

      Mennonite Farmer Sausage is derived from when the Mennonite farmers butchered a pig on the farm and part of it ended up as smoked sausage. It is traditionally very lean and is cooked by frying or boiling… though now it is BBQ’d frequently also. Its a firm sausage that does not fall apart when handled. Some folks make it with beef added also but in my opinion, the best stuff is all pork.

      • trialsinfood

        April 4, 2012 at 6:43 pm

        thanks for the info! Learn something new everyday…

      • thebestcook

        April 4, 2012 at 6:59 pm

        I was just reading your blog. We support Habitat for Humanity. We have raised over 500K over the last 6 years for them. My husband donates all the royalties from his books to them.

      • trialsinfood

        April 4, 2012 at 7:40 pm

        oh WOW, that’s really great! do you and your husband also help with the projects?

      • thebestcook

        April 6, 2012 at 10:56 am

        We don’t, we participate monetarily only.

  3. Sarah Froese

    April 11, 2012 at 9:46 pm

    Connie, I agree that Remple’s is the best for farmer sausage, but have you ever noticed that sometimes it is quite tough?… only once in awhile. Do you know why? It is even hard to peel then… like it didn’t have the same amount of fat as normal. Still tastes great, just harder to work with. The first time we had it like that I thought maybe they changed the recipe, but then it was back to normal for a few months and I didn’t think any more about it until recently, I got another batch like that. This recipe looks great… I know my family would love it!

    • thebestcook

      April 12, 2012 at 9:57 am

      Hey Sarah, yes that has happened to me but infrequently. Farmer sausage is supposed to quite lean so yes, maybe its when the fat is too low. Or maybe it stayed in the smoker too long… We turned a whole pig into farmer sausage once and it was too lean and dried out when cooked. I think the reason that its also boiled as often as its fried or bbq’d is that when cooked with water, it stays more moist. I actually put a bit of water in a fry pan then let it steam out and sear just at the end.

  4. Grandma's Old Wooden Recipe Box

    May 13, 2012 at 9:06 pm

    This really brings back a lot of good memories – My mom used to make these around Christmastime. Thanks for sharing!


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