Before we get too carried away, “without refrigeration” is a relative term. Summer sausage is a type of cured meat that was developed in Europe prior to refrigeration technology. By using all three preservation methods—lactic acid fermentation, curing, and smoking—sausage makers were able to make a product that was not only delicious, but could be kept without refrigeration…even in the summer. “We started using preserving techniques to make sure we could have that meat long into the summer months when we’re working outside and need something we can eat fast. For us, the first thing we want to look at is cheese. James Peisker, the co-founder and COO of Nashville-based meat purveyor Porter Road, offers some clarity. It isn’t just for summer, but it sure is great with a cold beverage. 5 years ago. Though there are some mysteries in the meat world, the origin of how summer sausage got its name, while a bit counter-intuitive, is not one of them. Or maybe she made it up. Can I buy sausage in 2 or 3 lb logs and prices, Thanks for asking! Sausage has been around for centuries, and was even mentioned by Homer in The Odyssey. I am for now looking into what I want to have at home for them.. My grands love cheese/s. Sign up for InsideHook to get our best content delivered to your inbox every weekday. To be honest, it was originally made more to use up scraps, trimmings and organs that would normally have gone to waste. Recipe Ideas and More. What you’re looking for in a cheese is contrast. The curing process is why it’s called summer sausage. Pony Pie Is the Bourbon-Soaked Dessert Your Thanksgiving Table Needs, Steely Dan’s Cynical, Moody Masterpiece Hits Harder 40 Years Later, The 20 Best American Hotels to Visit for the Holidays in 2020, Pete Davidson to Play George in "It's a Wonderful Life" Live Read, 15 Board Games to Gift the Family That’s Finally Sick of Monopoly, New Documentary Explores What Was Cut From "Planes, Trains and Automobiles", The 12 Best Beers for Thanksgiving, According to Professional Brewers, The 50 Most Underappreciated Cars of All Time, Expert NFL Picks for Week 12, Including Both Thanksgiving Games, The 12 Black Friday Deals We Think You’ll Be Most Excited About, The Perfect Thanksgiving Weekend Workout Plan, If You Must, Master & Dynamic Just Kicked Off Its Black Friday Sale. Get your Wisconsin summer sausage here. Amber. It’s salty, smoky, and tangy from the lactic acid fermentation. “They make nice gifts, keep well and most people like them,” he says. Remember how creamy things go well with summer sausage? Smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect, with a neutral background that lets the sausage’s seasonings shine. While most Johnsonville employees seem to have that down, the majority of them appear to be much less clear as to why exactly the winter favorite is named for the warmest of the four seasons. Like Peisker, Hamm also makes a more contemporary connection between the holiday season and summer sausage. “Food had to last. Your email address will not be published. After the cure has taken regrind the meat through a 1/8 inch plate. Most families in these countries have their own summer sausage recipes, which vary by region. Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is defined as “a type of hard dried and smoked sausage that is similar to salami in preparation and can be kept without refrigeration. It doesn’t take much cooking—just enough to warm it up and give it a little caramelized sizzle—then layer it with Havarti on these awesome summer sausage sliders. This gives it a longer shelf life, and some varieties can even be stored without refrigeration for a while. I want a headstart on them because the Canadians are coming to town – town( that is in Hatboro), PA. “This is just speculation, but I would assume it comes from the tradition of giving the platters that are your bountiful harvest,” he says. Summer sausage is usually a mixture of pork and other meat such as beef or venison.Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.