If you’re familiar with my blogs, you know that macaroni with schmaundt fat and farmer sausage is one of my favorite meals. I make my schmaundt fat many different ways. One of my family’s favorite versions is schmaundt fat made with sausage drippings. I forgot what it’s actually called, but I believe that there was a Mennonite name for this type of gravy, so if you’re reading this, and you have a name for this type of gravy, please let me know.
So, I know that everyone has a slightly different way to make their schmaunt fat, but this is how I do it.
First, chop up your farmer sausage into 1″ pieces. Then add about 1 tbsp of oil,1 cup of water and your chopped sausage to a frying pan (preferably cast iron) and cook on medium-high heat. Chop up 1 onion and add that on top of your sausage (onions are optional). Continue to boil the water/sausage. Once the water is about half evaporated, turn the sausage/onions. Continue boiling until all of the water has evaporated. Once all of the water is gone, continue to fry your sausage until the fat starts to caramelize and your sausage pieces brown.
Once the farmer sausage and onions are done cooking, remove them from the pan and add 1/4 cup of butter to the pan and continue cooking on medium heat until the butter is melted.
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.
Serve on top of macaroni, potatoes, or homemade kielke (with your sausage on the side of course).
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- 1 Ring of Farmer Sausage
- 1 Onion
- 1 TBSP oil
- 1 Cup Water
- 473 ml of Heavy Cream
- 1/4 cup Butter
- 3 Tbsp Flour
- Salt and Pepper to taste
- Slice your sausage into 1" pieces. Chop your onion.
- Add sausage, oil and water to a frying pan. Add onions on top of the sausage. Cook on medium-high heat until about half of the water has evaporated. Turn the sausage and onions and continue to cook until all of the water has evaporated.
- Continue to cook the sausage/onions, turning every now and again until the fat has caramelized and the sausage has browned. Remove sausage and onions from pan.
- 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!
I really enjoy reading your blog! I also make schmaundt fat from the sausage drippings, but I use 1/2 milk. It is still very good as well. We make our own sausage, and don’t have to add any liquid to it when I fry it.
I love your stories about your Foster Mother and am sorry to hear of her passing. I loved that you and your sisters were able to have a good Somma Borscht lunch with her before she passed on. Where did you grow up? Initially I thought Manitoba, but reading about the Somma Borscht story, you mentioned that your sister had come out from Manitoba.
All the best to you and wish you God’s blessings at this Christmas time.
Thank you! I did grow up in southern Manitoba, but I live in Saskatchewan now.
I have such fond memories of my grandmother making this, and lately I’ve been dreaming of eating it again after so many years! So happy to have found your recipes.
Did you ever have this gravy served over cottage cheese perogies? My grandma would make it with quite large, soft cottage cheese perogies. Mennonites from around the Elm Creek area.
When I was a child I refused ot eat cottage cheese perogies as the cheese was to sour (I wasn’t the only child who did this). My Mom would make “empty” perogies by cutting rectangle pieces of dough and boilling them. We would then eat them with schmaundt fat and strawberry jam! They were delicious! In the later years, I loved my Mom’s perogies, she was a very talented cook!
My Mom would also make schmaundt fat after frying beef burgers (klops) in the cast iron pan. We would then eat the gravy over our boiled potatoes with the “klops”
My mom used to do that as well! She always made a few empty perogies that my Dad would eat with cherry pie filling on top. I never understood why he would fill up on just boiled dough and cherries when there were such yummy cottage cheese perogies with schmaunt fatt right there for the taking.
This meal is so amazing I made it for my dad for Father’s Day because he said it was his favourite and he was so happy that he started crying because he loved it so much and it reminded him of his childhood. My type of sausage didn’t have a lot of fat but the onions left on the pan that were burnt gave it lots of flavour.
i grew up by Alymer Ontario, my family makes this but with bacon grease as our base. We put this sauce on everything!!! Thank you for your posts
That’s delicious! Sometimes I fry bacon and use the grease and bacon for our cream gravy. Thanks!
12 years later and I still can’t stop thinking of that one time I had amazing perogies during a fiend trip at oak hammock marsh in grade 6!! I can’t wait to recreate the cream gravy. So nostalgic!