why do they call it summer sausage

Summer sausage is the general term for any sausage that can be kept without the need of refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef and/or venison. Summer sausage can be either dried or smoked, and curing ingredients can vary significantly, although some sort of curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.

Summer sausage, like many types of sausage, makes use of leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats at all. A particular kind of summer sausage is popular in North Dakota, occasionally containing cheese in addition to meat. This type of summer sausage is smoked rather than dried and is generally best kept and eaten cold, though it can be cooked.

Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste. The distinctive taste can be copied using citric acid as a shortcut to keeping cultures to ferment the following batch.
Summer sausage is an American term for any that can be kept without until opened.

Summer sausage is usually a mixture of and other such as or. Summer sausage can be dried or, and while curing ingredients vary significantly, is almost always used. Seasonings may include, or. Summer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted.

However some brands of summer sausage do not use scrap meats. Traditionally, summer sausage is a sausage with a low to slow and give a longer shelf life, causing a tangy taste. The distinctive taste can be copied using as a shortcut to keeping cultures to ferment the following batch. In Spain, summer sausages include, and other types of.

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