Summer sausage is a cured sausage that doesn’t require refrigeration and is made with leftover meat. It can be made with beef, pork, venison, or game, and is seasoned with salt, pepper, mustard seeds, and sugar. The sausage is cured by smoking or drying and can be eaten cold or cooked.
Summer sausage is a cured sausage that is fully cured and requires no refrigeration. There are many varieties of this sausage, including cervelat sausages such as blockwurst, thuringer, and mortadella. People in many countries, especially those in Eastern Europe, have their own varieties of these sausages, dating back to times when the meat had to be well preserved because refrigeration was not an option. This food product is often available in butchers and boutique shops that import specialty regional foods.
Despite its name, summer sausage isn’t necessarily made in the summer, although it can be. It’s made with leftover meat, like all sausages, so it tends to be made when the animals are slaughtered, which is often in the fall or spring. Sausage could also be made with a combination of meats for efficiency and variety of flavors. The cuts are often kept lean to ensure the sausage does not go rancid during the curing process.
Types of ingredients
A common combination in summer sausage is beef and pork, although venison and game can also be used. Some of these sausages also traditionally contain organ meat, although this culinary tradition has faded. Salt is always used in the seasoning of summer sausage because it promotes healthy curing. Pepper, mustard seeds, and sugar might also be used in some regions. People from different areas have their own curing traditions, resulting in a diverse range of flavors within this diverse family of cured meats.
Thorough care
After the ingredients have been thoroughly combined and forced into the sausage casings, the summer sausage needs to be cured. Cures for this sausage vary, usually being smoked or dried. Traditionally, air drying is done outdoors on large racks that take advantage of seasonal winds. The smoking is done slowly at a very low temperature to create an even and strong cure. Full curing could take weeks or more than a month, and careful monitoring is necessary to ensure the sausages have not gone bad.
Preparation and service
After curing, summer sausage can usually be eaten directly and is often served cold. The final texture is semi-dry to wet, depending on the type of care used. It can be heated or cooked, or it could be tossed with other foods. Some modern versions may be less extensively cared for, requiring refrigeration and cooking before they can be used. The taste of this type of sausage is milder and less salty than the real summer sausage.
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