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Cook Farmer's Sausage for quite a while. Twenty to thirty minutes on a medium temperature with water lining the bottom of the pan. It should be covered until cooked. The internal temperature should reach at least 160 - 180.

Do not add too much water as the meat will become too moist. This is to be avoided with Farmer's Sausage as it is a dry meat, and best served that way. Water may need to be added quite regularly. Don't forget to poke holes frequently! Honestly, it is best that way, with the juices spilling out and the water level low. Keep it covered until safely at 160 - 180, then uncover and keep adding water while cooking. The sauce on the inside will adhere to the outside, while the interior becomes dry and gamy. A crust like substance, more like a marinade actually, will get thicker the longer the sausage is cooked. You cannot overcook it! Moist is gross, dry is the way to be. No kidding.

I still cannot quite get it like my mother-in-laws, although she uses these steps. A cast iron pan may the key. Mennonite women will be aware of the best methods.

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16y ago

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