Summer sausage

Summer sausage is a type of sausage traditionally produced during the winter months to be eaten in the summer when the weather is too hot for fresh meat to last. It 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 further enhanced by using a variety of ingredients such as garlic, mustard seeds, and other spices.

History

The history of summer sausage dates back to ancient times when people needed to find ways to preserve meat. The process of fermentation was discovered to not only preserve the meat but also to enhance its flavor. The tradition of making summer sausage spread throughout Europe and was brought to America by European immigrants.

Production

The production of summer sausage involves a process of curing, smoking, and drying. The meat, usually beef or pork, is ground and mixed with salt and curing agents. The mixture is then stuffed into casings and smoked. The smoking process gives the sausage its distinctive flavor and helps to preserve it. After smoking, the sausages are dried to remove moisture, further preserving them.

Varieties

There are many varieties of summer sausage, each with its unique flavor profile. Some of the most popular include:

• Thuringer sausage: A German variety made with pork, beef, and sometimes veal. It is seasoned with garlic and other spices.
• Cervelat: A Swiss variety made with a combination of pork, beef, and bacon. It is lightly smoked and dried.
• Mettwurst: A German variety that is often spreadable. It is made with pork and seasoned with garlic and other spices.

Serving

Summer sausage is often served cold, making it a popular choice for picnics and other outdoor meals. It can be sliced and served with cheese and crackers, or used as an ingredient in sandwiches. It is also a common ingredient in charcuterie boards.

Health considerations

While summer sausage is a good source of protein, it is also high in fat and sodium. Therefore, it should be eaten in moderation as part of a balanced diet.