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geoffbot 
Originally Posted by Henry Krinkle
The predominant sausage out in these parts is locally known as farmer sausage. It is a smoked fresh mennonite garlic sausage, though it can be eaten unsmoked. It is also the basis for most game sausage made in these parts.
This is my first attempt- 50% field raised pork belly and 50% lean pastured beef with spices and ice water. It's about to go into the fridge to air dry overnight before a light smoking tomorrow. I see my helper trimmed the sausage too close, fortunately I don't care if it escapes it's boundaries. Many in these parts skin their farmer sausage before cooking anyway.
They air dried beautifully, firm outside and tender in. Two hours of applewood smoke at under 80F, so a true cold smoke, then oven roasted. I oven roasted as it is the most neutral way I might cook these and I want to know what the sausage tastes like, not what it tastes like on the grille.
Delicious, moist smoky. The smoke was perfect for me, nice heat from the hot smoked paprika, perfect balance of fat, salt and garlic. The texture was wonderful with none bursting or even leaking. The notes of cardamom and cloves were nice. I may have used a tiny bit too much nutmeg, which I will fix next time. I have another batch made that I was going to eat fresh, but the smoked version is so good.
