While they can be made in the summer, summer sausages aren’t necessarily produced within this season. Rather, these are a type of seasoned sausage which are totally cured and don’t have to be chilled. These are made with meat scraps-just like all sausages-and can be made from the mixture of meats to get flavor variety.
There are many types of Summer sausages. Cervelat-style sausages like blockwurst, mortadella, and thuringer are good examples. Those living in Eastern Europe even have their own kinds of summer sausages that go back to periods when meat should be well-preserved since refrigeration was not yet possible. Summer sausages could be bought at grocer shops that sell special regional food items.a
Ingredients. Beef and pork are a common combination in summer sausages, even though venison and various game meat can be used as well. Summer sausages could also consist of organ meat, even though this once standard culinary practice has greatly waned in popularity throughout the years. Salt is always included in preparing summer sausages, but mustard seeds, sugar, and pepper may be used too. People from different areas on the planet have their own summer sausage seasoning customs, producing a great deal of variants for this diverse family of cured meats.
Curing. Once the ingredients are thoroughly blended and forced into sausage casings, summer sausages need to be cured. Again, curing strategies differ considerably according to geographic locations and traditions, but summer sausages will eventually be either smoked or dried. Smoking is carried out slowly and gradually at a really low temperature to create an even cure. Drying is carried out in the open on big racks that make use of the sun and seasonal winds.
As soon as curing is completed, summer sausages can be consumed as is. They can also be sliced up into thin portions, and rolled, and can likewise heated, cooked, and incorporated as an ingredient for some other meals. Several modern summer sausages may…