The Don Restaurant

A cold-smoked pork sausage born in the Mennonite farming communities of southern Manitoba. Ground pork, salt, pepper, and woodsmoke. Four ingredients. No herbs, no garlic, no filler. The sausage gets its character from the smoking process: hung in a smokehouse over smoldering wood (often oak or maple) at temperatures too low to cook the meat. The result is a firm, rosy link with a pronounced smoke flavor and a coarse, meaty texture. Mennonite families across the Canadian prairies have eaten it two or three times a week for over a century.