What ingredients are in summer sausage? Why is it called summer sausage? It’s great with a refreshing drink, but it’s not only for summer. Find out also what kind of cheese goes well with summer sausage.
Summer sausage is one of the greatest snacks ever, and it’s not just for snacking—it tastes good year-round. This dessert is so versatile that it works well for every meal, any occasion, and any time of year. So why the seasonality of the name?
Read More: summer sausage
Why Is It Called “Summer Sausage”?
History holds the answer, as is often the case. It’s been around for a long time—Homer even mentioned sausage in The Odyssey. To be honest, its original intent was to make use of scraps, leftovers, and organs that would have otherwise been thrown away. To make a delectable meal, the meat was crushed, thoroughly seasoned (the word “sausage” comes from the Latin salsus, which means “preserved in salt”), and then put into a naturally existing casing, which was often a very clean hog or sheep intestine.
Using different meat mixes (often a blend of pig and beef), herbs, spices, and even garlic salt—as well as far better cuts of meat—many other kinds of sausage evolved throughout time. Not every one of these sausages, meanwhile, was genuinely “preserved in salt.” Like any other meat, they had to be cooked immediately after purchase to avoid any dangers. Although salt was a great place to start, the discovery of medicinal salts (nitrites and nitrates) during the Middle Ages produced a more effective way to get rid of harmful bacteria and stop them from growing. The sausage tasted much better after it was smoked, and smoking also stopped microbiological growth.
Another way to stop microbiological growth was to use a beneficial bacteria to produce lactic acid. When Lactobacillus bacteria—found in foods like yogurt and sauerkraut—were given to the meat for feeding, coupled with sugar, lactic acid was produced. This component gives the sausage taste and tang in addition to inhibiting pathogenic (bad) microorganisms.
Lactic acid fermentation, curing, and smoking are the three preservation methods that sausage makers used to produce a product that was not only delicious but also chilled—even during the summer. Their invention had been summer sausage.
Is summer sausage have to be refrigerated?
Yes, in fact. Before we get too excited, keep in mind that the term “without refrigeration” is relative. We are talking about flesh, after all. Certain dry sausages (pepperoni, saucisson sec, etc.) are shelf-stable, but most summer sausage is considered semi-dry and should be refrigerated if you intend to preserve it for a long time.
Although you may eat your summer sausage at room temperature, we recommend refrigerating it for up to one month. Since it is a perishable food item, careful storage is essential to maintaining its freshness and preventing the growth of microorganisms. When not in use, it should be kept in a cool environment to ensure safety and extend its shelf life.
How is salami different from summer sausage?
As mentioned before, summer sausage is semi-dry; it loses around 15% of its moisture content over time. Even though salami is categorized as a summer sausage, it becomes a dry sausage as it matures, usually losing around 25% of its original moisture content. This increases the shelf life, and certain varieties may even be stored without refrigeration for a while. (Always adhere to the storage recommendations listed on the packaging for any sausage.)
What Kind of Cheese Goes Well with Summer Sausage?
To be honest, we don’t really care how fresh summer sausage is—we just want to eat it. Once opened, it cannot be stored in the refrigerator or anywhere else for more than one month. What then goes best with summer sausage? Personally, we like to start by looking at the cheese.
Before selecting a cheese to pair with the summer sausage, let’s have a look at its features. Semi-dry and semi-hard. The fermentation of lactic acid imparts a sour, smoky, and salty taste to it. You want contrast in your cheese. Choose a cheese that is creamier and has enough fat to offset the acidity. Smooth and semi-soft cheeses like butterkäse, Muenster, or Havarti complement the characteristics of the sausage with their understated taste. A sharp Cheddar (really, any Cheddar would do) or Swiss is also a fantastic pairing, bringing out the acidity and smoke of the sausage with nutty overtones.
Beyond empirical data, personal preference and taste determine the best cheese to pair with summer sausage. More popular choices include Monterey Jack, pepper jack, provolone, and gouda. It’s a good idea to experiment with different combinations to find your favorite.
What kind of drink pairs well with summer sausage?
Now that you’re enjoying your summer sausage, what should you drink? The first choice should be beer. While similar dishes may be found in neighboring countries and cultures, summer sausage is primarily a German creation. (Incidentally, they also manufacture beer in France, Italy, and other nations, despite their larger famous for wine.) Summer sausage goes well with a variety of beers, including crisp German-style lagers or pilsners, hoppy IPAs, and malty stouts.
Summer sausage pairs well with red or white wine, so either will do. It’s best if the wine matches the kind of cheese you’re offering. Gewürztraminer or riesling are excellent choices for a Swiss; see these sites for Havarti, butterkäse, or Muenster. Sharp cheddars can handle large, dry cabernets and zinfandels, whereas mild cheddars prefer chardonnay.
Not only is summer sausage great with beer or wine, but it also enhances the flavor of any dish that includes cheese and charcuterie. In many different recipes, summer sausage may be the star component or at the very least a secondary one.