Growing up, we ate schmaundt fat on everything. Wareneki, kielke, macaroni, boiled potatoes, we ate it on buns, beans and even rice, which wasn’t good then, and isn’t good now. But if there was a meal that I had to eat every day, it would be farmer sausage with macaroni and schmaundt fat. As a child this is the meal that I’d ask for the most. When I moved out on my own, the first couple of times that I tried to make schmaundt fat, it was too lumpy, too runny, and/or burnt. So I finally asked my foster mother to show me how she makes it, and after trying her method, it turned out perfect and I haven’t botched it since. Well, that’s a lie. Sometimes it’s lumpy. But I haven’t burnt it since. I know that 99% of people reading this already know how to make it, but I just can’t have a Mennonite recipe blog without having at least one post about schmaundt fat.
Gather your ingredients. You’ll need 473 ml of heavy cream, 1/4 cup of butter, 3 tablespoons of flour, salt and pepper to taste.
Melt 1/4 cup of butter in a saucepan on medium heat.
Once the butter is melted, add 3 tablespoons of flour and whisk continuously until it is thick and consistent.
Slowly add the cream while continuing to whisk the gravy. Add salt and pepper to taste.
Whisk continuously on medium heat until the gravy begins to boil and starts to get thick. Remove from heat.
Serve and enjoy!
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- 473 ml of Heavy Cream
- 1/4 cup Butter
- 3 Tbsp Flour
- Salt and Pepper to taste
- Melt 1/4 cup of butter in a saucepan on medium heat.
- Once the butter is melted, add 3 tablespoons of flour and whisk continuously until it is thick and consistent.
- Slowly add the cream while continuing to whisk the gravy. Add salt and pepper to taste.
- Whisk continuously on medium heat until the gravy begins to boil and starts to get thick. Remove from heat.
- Serve and enjoy!
Just discovered your site today. My parents and grandparents are no longer around so I have no one to cook these dishes. My favourite, too, is schmaundt fat over kielkje. My family recipe was basically to start with fried onions (don’t remember if they were caramelized but I think not), then butter, flour and cream. Your recipe that starts with farmer sausage? Brilliant!!
PS – I did not know what a Neechie was so Googled. So glad you had a great foster mother and she taught you these things and you are sharing them.
Don’t tell my Oma but I am officially switching to your recipe! I am not the diligent cook that she is and despite messing with my temperature and likely over-flouring this, it turned out wonderfully! Thanks for sharing.
I called my mom for her vereneki recipe and gravy bc hers is always slightly different than the Mennonite Hymnary of Recipes as I call it and I want it to taste like what she made. Unfortunately, as we all know, these mom-recipes from the old days are rarely exact…you know, add a little flour until it feels “right” which is hard when you haven’t made it as often.
Her recipe was almost exactly like the ones you have posted here. I really appreciate that you have this website going because it’s a great place to double check what my mom has told me. Thank you.
So glad I could find a recipe for Schmaundt Fat!
My future mother-in-law told me how to make it but, it was a lot of guess work on my part. Thanks
Does anyone know how many this recipe feeds?
[…] So far all I have is save the date information, and that it will feature a Mennonite menu. Hopefully that means copious amounts of Shmaunt Fat. […]
Make it double
Substitute butter for bacon grease if you have a jar on hand. It takes it up to another level😍
Oops i meant substitute butter with bacon grease.