Summer Sausage: What Is It?

What is the composition of summer sausage? What makes it known as summer sausage? Although it’s not only for summer, it tastes fantastic with a cold drink. Discover what sort of cheese complements summer sausage as well.

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One of the best snacks in the world is summer sausage, but it’s not only for snacking and it’s not seasonal. This incredibly adaptable dessert is perfect for any meal, any occasion, and any season of the year. Why is the name seasonal, then?

What Gives It the Name “Summer Sausage”?

As is frequently the case, history has the solution. Sausage has been present for many years; Homer even made reference to it in The Odyssey. Sincerely, the initial purpose of its creation was to utilize leftovers, trimmings, and organs that would have otherwise been thrown away. The flesh was pounded, heavily seasoned (the name “sausage” originates from the Latin salsus, which means “preserved in salt”), pushed into a naturally occurring casing, which was usually a very clean hog or sheep intestine, and cooked to create a delicious supper.

Over time, several varieties of sausage developed utilizing various meat mixtures (usually a combination of pig and beef), herbs, spices, and even garlic salt—as well as much superior cuts of meat. However, not all of these sausages were actually “preserved in salt.” They needed to be cooked right away, just like any other meat, otherwise eating them would be dangerous. While salt was an excellent starting point, the discovery of curative salts (nitrites and nitrates) throughout the Middle Ages yielded a more potent means of eliminating pathogenic microorganisms and inhibiting the development of germs. The sausage’s taste was greatly enhanced and microbiological development was inhibited by smoking.

Another method of preventing microbial development was by fermenting lactic acid with a helpful bacterium. Lactic acid was created when Lactobacillus bacteria, which are present in foods like yogurt and sauerkraut, were added to the meat along with sugar for feeding. This ingredient not only inhibits pathogenic (bad) bacteria but also adds flavor and tang to the sausage.

Sausage producers were able to create a product that was not only delicious but also refrigerated—even throughout the summer—by utilizing all three preservation techniques: lactic acid fermentation, curing, and smoking. Summer sausage had been created by them.

Is it necessary to refrigerate summer sausage?

Indeed. Remember that “without refrigeration” is a relative word before we get too carried away. It is flesh that we are discussing, after all. The majority of summer sausage is regarded as semi-dry and does require refrigeration if you plan to store it for an extended period of time, while some dry sausages (pepperoni, saucisson sec, etc.) are shelf-stable.

We advise keeping your summer sausage in the refrigerator for up to one month, even though it can be enjoyed at room temperature. Being a perishable food item, it needs to be stored properly to keep its freshness and stop the formation of bacteria. To guarantee its safety and prolong its shelf life, it should be stored in a cold environment when not in use.

What distinguishes salami from summer sausage?

As previously indicated, summer sausage is semi-dry; as it ages, it loses around 15% of its initial moisture content. Although salami is classified as a summer sausage, as it ages, it typically loses around 25% of its initial moisture content, turning it into a dry sausage. This extends its shelf life, and certain types can even be kept for a time without refrigeration. (Always follow the storage guidelines found on any sausage’s package.)

Which Cheese Pairs Best with Summer Sausage?

To be honest, we are more interested in eating summer sausage than we are in keeping it fresh. It won’t keep for a month in the refrigerator or anyplace else once it’s opened. So what complements summer sausage the best? Cheese is what we want to look at first, personally.

Let’s consider the characteristics of the summer sausage before choosing a cheese to go with it. It’s semi-hard and semi-dry. Its lactic acid fermentation gives it a sour, smokey, and salty flavor. In a cheese, contrast is what you want. Pick a cheese that has more creaminess and sufficient fat to counterbalance the acidity. Cheeses that are semi-soft and smooth, such as butterkäse, Muenster, or Havarti, work well since they have a subtle flavor that highlights the flavors of the sausage. A sharp Cheddar (any Cheddar would do, actually) or Swiss is also a great match, with nutty undertones that accentuate the sausage’s acidity and smoke.

Beyond scientific evidence, the ideal cheese to match summer sausage is a matter of taste and personal opinion. Gouda, provolone, pepper jack, and Monterey Jack are among more well-liked options. It’s a good idea to try several combinations and see which ones you like most.

What beverage goes best with summer sausage?

What should you now sip on while enjoying your summer sausage? Beer ought to be the first option. Though comparable meals are found in surrounding nations and cultures, summer sausage is mainly a German invention. (Incidentally, despite their greater fame for wine, they also make beer in France, Italy, and other countries.) Beers ranging from crisp German-style lagers or pilsners to hoppy IPAs and malty stouts are all excellent pairings with summer sausage.

Red or white wine works well with summer sausage, so any choice is acceptable. It is preferable to pair the wine with the type of cheese you are serving. Top selections for a Swiss are Gewürztraminer or riesling; for Havarti, butterkäse, or Muenster, click these links. Mild Cheddars like chardonnay, while sharp Cheddars can tolerate huge dry cabernets and zinfandels.

Summer sausage isn’t only for eating with beer or wine; it also adds flavor to any cheese and charcuterie dish. Summer sausage can be the main ingredient, or at least a supporting one, in a variety of recipes.