Smoked Sausage (Old Fashioned Franks) ‣ Berkwood Farms (2024)

FAQs

What's the difference between farmers sausage and regular sausage? ›

Farmer's sausage is uncooked and made with simple ingredients: ground pork, salt and pepper. However, the sausage is cold smoked, meaning it's smoked but not cooked. “It's a mild pork but the smoke distinguishes it from any cooked sausage,” she said.

Sausage is made with minced pork or other types of meats. The meat is often combined with other ingredients and seasonings and then stuffed in a casing. On the other hand, a frankfurter is a parboiled slim sausage in a casing that's traditionally made with pure pork. However, chicken frankfurters are also available.

HOW LONG TO COOK FARMERS SAUSAGE. If you are frying it then cooking it for 6 minutes on either side till browned is perfect. If you are baking it roughly 15 minutes as it is naturally smoked prior.

Hot dogs come from the German Frankfurter, which was originally sausage. In the U.S., hot dogs tend to be all beef or a mixture of meat trimmings from beef and/or pork. The main differences between a hot dog and the pork frank are the production process and flavors. Hot dogs are a subset of a pork frank.

Our Preferred Preparation for Smoked Farmers Sausage

Our smoked farmers sausages come fully cooked. However, you won't find a butcher among us that doesn't recommend serving these flavorful links hot. You can heat them on the grill, in a pan, or even chop them up and mix them into a simmering stew.

It is cooked and naturally smoked using real hardwood chips, not artificial sprays or dips. It is a fully cooked product but we recommend that it always be served heated as this will enhance the flavour.

The choice between hot dogs and franks depends on individual tastes and preferences. Some may opt for the classic beef hot dog while others prefer the stronger flavor of pork franks. Regardless, it's important to remember to select high-quality products made from sustainable, ethically sourced meats.

The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor, as King.

Up next, The Frankfurters…

Compared to the bratwurst, it is usually not as large nor as coarse with its texture (however bare in mind there are many different sizes available, for example, the Jumbo Frankfurter). The delicious Frankfurter is well regarded in North America.

The USDA advises that you only keep cooked smoked sausage in the fridge for at most 2–3 days at 40°F (4°C). But if not opened, dry-cured sausage can last up to three weeks if stored correctly in the refrigerator. We recommend eating smoked sausage immediately after smoking and while hot.

Can you eat farmer sausage cold? ›

It is cooked and naturally smoked using real hardwood chips, not artificial sprays or dips. This sausage is fully cooked, but we recommend that it always be served heated as this will enhance the flavour.

Very few sausages have a non edible, plastic skin, such as kielbasa and some gourmet blood sausage. Most have an organic skin that is easily eaten and is digestible. italian, farmers, breakfast sausages are all edible skin.

Absolutely not. But here is the question I got: "A friend told me that that ground up earthworms are being used as fillers in many meat products like wieners and bologna. The name on the package is sodium erythorbate.

Variety meats or organ meats are not typically used in hot dogs or sausages and if organs are used, the specific organ will be included in the ingredients statement on the package and the front of the package will declare “with variety meats” or “with meat byproducts.”

Product Description

Our traditional Double Smoked Farmer's Sausage is made with only top quality pork and mild seasonings; it does not contain mechanically deboned meats, soya, binders, fillers, etc. It is cooked and naturally smoked using real hardwood chips, not artificial sprays or dips.

The sausage has a smoky taste with a complex spice palette from the pepper, ginger, coriander, and cardamom. People tend to treat the Swiss Farmer Sausage like a salami or a Landjaeger, cutting it into pasta, salads, or other dishes to provide a smoky flavour and a splash of colour.

Farmer Sausage Skinless, Twin

Winkler Meats prides itself in producing a premium, traditional, naturally smoked sausage made with high-quality pork cuts and the finest spices.