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Pasta Sausage Medley


3 cups       rotini or penne pasta, uncooked
2 sticks      Winkler’s Farmer Sausage, angle cut into 1” pieces
1 cup        onion, chopped
1 cup        carrots, diced
1½ cup     mushrooms, fresh
¼ cup       red pepper, chopped
2 cup        broccoli, flowrets
1 can        cream of celery soup
1 cup        sharp cheddar cheese, shredded
¼ cup       parmesan cheese, grated
¾ cup       milk
¾ tsp        dried basil
½ tsp        oregano
½ tsp        black pepper


  1. Preheat oven to 350°.
  2. Cook pasta according to package directions. Drain well and rinse with cold water.
  3. While cooking the pasta, prepare the sauce.  In a large skillet, fry sausage, onions and carrots, approximately 15 minutes. 
  4. Add mushrooms, broccoli and red pepper.  Cook and stir until mushrooms are tender. 
  5. Add soup, cheddar cheese, parmesan cheese, milk, and spices. 
  6. Reduce heat and cook until cheeses are melted. 
  7. Pour mixture over pasta in bowl.  Mix well. 
  8. Grease a 9x13 inch baking pan.  Pour pasta mixture into pan and spread evenly. 
  9. Cover with foil and bake for 45 minutes. Remove foil for the last  15 minutes to brown the top.


Sweet & Sour Sausage


2 sticks    Winkler’s Farmer Sausage, cut into ½ pieces
2T            BrownSugar                                                       2T            Cornstarch
¼ c.         Vinegar
1 c.          Pineapple Juice
1T            Soya Sauce
2 Cups     Cold Water




  1. Fry sausage lightly on both sides. 
  2. In a bowl, mix sugar and cornstarch.
  3. Stir in vinegar, cold water, pineapple juice and soya sauce. 
  4. Pour sauce over the sausage and simmer on low heat for 45 minutes. 
  5. Serve with rice.



Italian Farmer Sausage Pasta (as created on BT Winnipeg)


4-6 slices              Bacon, diced

2-3 tbsp                Olive Oil

2 pack                   Winkler Farmer Sausage,

                                cut into 6 pieces

1 large can           Diced tomatoes

1 tbsp                    Chilli Flakes (optional)

1 tbsp                    Tarragon, dried

1 tbsp                    Rosemary, dried

2                              Bay Leaf (remove before serving)

3-5 cloves            Garlic, diced

(or 1 bulb roasted, add paste)

3-4 L                       Chicken or Turkey Stock

2-3 cups               Carrots, sliced

1 cup                     Onions, diced

2-3 cups               Celery, sliced

4-5 cups               Potatoes, diced (white or red)

1-2                          Zucchini, diced

1 large can           Dark red Kinney Beans, rinsed



4 cups chicken broth

2 Tbs butter

12 oz. fettuccine

8 oz. fresh chopped spinach

1 (28 oz.) can diced tomatos OR 4 ripe roma tomatos

1 medium onion thinly sliced

4 cloves garlic, thinly sliced

1/2 Tbsp fresh basil

1/2 Tbsp fresh oregano

1/4 tsp red pepper flakes

freshly cracked pepper to taste

2 oz. feta cheese


1. In a large pot, heat a small amount of butter and cook farmer sausage, set aside.

2. In the same pot, add the chicken broth. Break the fettuccine in half, add it to the pot.

3. Add the tomatos (undrained), butter, spinach, onion and garlic, basil, oregano, pepper flakes, and the cracked pepper.

4. Make sure ingredients are submerged in liquid. Place a lid on the pot and turn heat on high.

5. Allow liquid to come to a rolling boil, then remove lid and turn heat to medium.

6. Allow liquid to boil over med. heat w/out lid for 10-15 minutes, or until pasta is cooked, and most liquid has been absorbed.

7. After pasta is cooked stir back in the cooked sausage, crumble feta cheese over top and serve.

Cajun Farmer Pasta

1.5 tablesppon of garlic margarine

1 handful of diced white onions

1 handful of diced bell peppers

1 handful of sliced mushrooms

6 grinds of black pepper from pepper mill

2 tablespoons of Cajun seasoning

8 ounces of 35% whipping cream

2 oz of shredded parmensan cheese

1/2 bundle of sliced green onions

Shake of seasoning salt

1 stick of WInklers Farmer Sausge

1 500g package of cheese tortellina


Cut up 1 stick of farmer sausage into this slices, cook over medium high heat until cooked turning only once, set aside.

Saute onions, peppers and mushrooms in garlic butter until clear using medium heat. Add sausage, black pepper and Cajun seasoning. Add whipping crea, reduce 10%.  Add 2oz of shredded parmesan cheese and season with seasoning salt. Heat until smooth.  Add green onions and cooked farmer sausage. Add cooked Tortellini, toss and serve.

Pasta Carbonara with Farmer Sausage

1 tablespoon of garlic margarine

1 small diced white onion

1 stick of Winklers farmer sausage cut into 1/4 inch slices

6 grinds of black pepper from peppermill

1 tablespoon of pureed garlic (substitute 1/2 teaspoon of dehydrated garlic if fresh is not available)

8  ounces of 35% whipping cream

2 oz of shredded parmensan cheese

1/2 bundle of sliced green onions

6 oz cooked linguini

Shake of seasoning salt


Cook farmer sausage over medium high heat truning only once until cooked, set aside. Saute onions in garlic butter until clear using medium heat. Add sausage, black pepper, whipping cream, reduce 10%. Add 2oz of shredded parmensan cheese, heat until smooth. Add green onions and cooked linguini, toss and seve.