Waterloo County Mennonite Summer Sausage.

Waterloo County Mennonite Summer Sausage.

Posted on Jun 2, 2024 in The Kitchenman's Ramblings, thekitchenman's pantry | Comments Off on Waterloo County Mennonite Summer Sausage.

Waterloo County Mennonite Summer Sausage.

One of my main objectives was to get a good sampling of some Waterloo County Mennonite summer sausage directly from the source. I have tried several of the farmers market varieties like; original Recipe Schneider’s Summer Sausage in a cloth sock is still produced in small batches, Original recipe KW Fiedlermeat. Noah Martins, Kitchen Kutting’s, Heidelberg Foods, Stemmler’s and many more across the Canadian prairies still using original ingredients and seasoned smokers with …old age. Some of the sausage meisters use the original sausage recipes in the prairies and in New Hope Pennsylvania ignoring the governments wanting to close all packers that use certain cure methods. Why it’s good asking your sausage maker if he still uses. Like unpasteurized cheese, asking brings the under counter stuff to light.

On one show Frost-tipped Food Network star Guy Fieri has decided after consuming a scrumptious meal in a Mennonite home this past weekend that, in his words, “could never be topped, not in a million years.”
“Once I tasted Oma Penner’s Vereneki’s and summer sausage, I realized there was no point in continuing with the show,” said Fieri. “You can’t beat this food, so why keep on trying?”
Fieri also sampled Oma Penner’s farmer sausage, glums koki, and kielke, and after he was finished, decided he would never second guess other cuisines again.
“Why bother getting up in the morning unless I know I’m going to get some of that awesome Mennonite food?” From now on, when I want to take a trip to flavour town, I’m heading straight for Waterloo County in the future.
“We can’t keep losing chefs like this,” said a television executive. “If it’s happened once, it’ll happen again. If you can’t beat the Mennonites, you might as well join them. Recently in my travels can now say I have found one of the best summer sausages this old chef has ever consumed.
On this sausage tour led us to Wellesley, we stopped in at the Brubacher’s Farm. The sign say’s all beef summer sausage, no Sunday Sales. A quick U-turn with a toot of the horn and we were at the door step.
Elsie Brubacher’s greeted us with a smile. Savoury baking aroma’s that came out of kitchen was a flavour nirvana. We asked about her sausages and got as much information about its preparation methods. The first thing Elsie did is go back into the kitchen and returned with a few shaved slices of her families recipe’s century old Mennonite Summer Sausage made at a secret location she would not share with us.. I placed the morsel on my tongue and pressed it against the roof of my mouth.
Not overly salty, melt in your mouth texture and soft and chewy to the tooth. Another sample and my breath came hard. What a most excellent sausage Mikey and I both exclaimed. This was it.  I added the crowning all beef Brubacher’s to my collection. By the time I got home, I shared several samplings to my other sausage heathen friends. Lucky I managed to save half a chub for myself. It sure took a lot of research and many disappointments along with spending large on sausage that was just pedestrian. I have the link info now and will be able to get this most excellent sausage product right from the source. Elsie travel wrapped my chubs of summer sausages perfectly in waxed paper for travel. Sliced paper thin on some nice dark rye, pan fried just like bacon only much tastier. Made a most excellent pizza The slices which I barbecued for friends became a treat experience that thekitchenman will cherish.