So I had to ask, why is summer sausage called summer sausage? The first thing about this sausage that strikes me as odd is its name. Like an itch that needs to be scratched, I just had to find out! She informed me we feature two kinds of summer sausages in our gift baskets. The first one is an all-beef sausage and the second one a blend of beef and pork.
She also pointed out that summer sausages are easier to chew than other cured meats, which is why it tends to be the preferred cured meat on many of our meat and cheese platters. This results in a meat roll that has a greater resistance to spoilage, especially in the hot summer sun. Summer sausage is perfect for snacking, picnics, and charcuterie boards.
It is typically served thinly sliced and pairs well with wine and cheese. It is also great on sandwiches. What is the difference between the Ozark and Beef Summer Sausage? They are both cooked and smoked using natural hickory sawdust.
The significant difference between the two is the type of meat used. Why is it Called Summer Sausage? Dried or smoked, the tangy taste of summer sausage is typically a result of it being a fermented sausage with a low pH that slows the growth of bacteria. This results in a meat sausage that has a greater resistance to spoilage, especially in the hot summer sun. Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings.
Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour. In fact, the only non-pork breakfast meat is the steak in the Steak, Egg, and Cheese Biscuit, if you can get it in your area. The main difference between Salami and Sausage is that the Salami is a cured sausage, fermented and air-dried meat and Sausage is a food usually made from ground meat with a skin around it.
Salami singular salame is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Almost 50 percent of sausage is made from processed left over parts of a pig including blood, guts, organs and, of course, head meat.
Blood sausage, popular in some European countries and Argentina, is made with 2 cups of porks blood per recipe. Some sausage casings are made from cattle hide. Last Updated: 5 days ago — Co-authors : 14 — Users : 5. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. You can grill Italian sausage in individual links and serve them on a bun.
The term bratwurst is a generic name for German sausage , which includes seasonings like black and white pepper, mace, rosemary, coriander and nutmeg. Americans commonly refer to the individual links as brats, and they grill and serve them like frankfurters. Bratwurst is also great with sauerkraut or potatoes. Beerwurst — also spelled bierwurst — is a type of Bavarian sausage used as sandwich meat.
It is not very common in the U. This deli-style sausage consists of pork, beef and a generous amount of garlic, which contributes to its distinctive flavor. Beerwurst is cooked and smoked, so it is ready to eat. Deli chefs slice it from a large cylinder rather than put it into individual links. Bockwurst is another popular type of German sausage. Bockwurst is especially prevalent in southeastern Pennsylvania, where German culinary traditions influence the local cuisine.
Bockwurst is typically sold raw in links. This sausage includes pork, veal, mild seasonings and fragrant herbs, making it a type of meat that goes well in numerous dishes. Some examples include boiled cabbage and potatoes or breakfast skillet dishes.
Bockwurst is also delicious on its own with a condiment like catsup. It is a coarse-textured beef and pork sausage, full of multiple seasonings, such as garlic, marjoram, mustard seed and onion. It is smoked, which contributes to its flavor. Bauerwurst sells in thick links or ropes. Since it is cured, it is safe to eat, but most people heat it, as you would with American-style smoked sausage before serving it in traditional German dishes.
Next in the German section of this list is knockwurst, also spelled knackwurst, which comes from north Germany. It usually contains beef or veal, pork or a combination of these meats. Garlic is the dominant flavor. Knockwurst is traditionally stuffed into natural casings, making them short, plump sausages. Knockwurst is best served grilled and goes very well with sauerkraut. Weisswurst is also called white sausage for its pale, grayish-white appearance. This traditional Bavarian meat may look strange, but it is delicious.
It includes pork and veal along with bright-tasting additions like lemon, ginger, parsley and more. Cooks traditionally stuff the sausage into thick natural pork casings. This mild meat is a favorite mid-morning snack in Germany and features on many Oktoberfest menus, alongside bread, sweet Bavarian mustard and beer.
Thuringer sausage comes from Thuringia, a state in east-central Germany. It consists of pork mixed with some beef or veal and flavorings like garlic, marjoram, caraway and cumin. The oldest recipe for it dates back to the 15th century. The mixture goes into long, narrow casings and may be smoked or sold fresh. Thuringer is generally best prepared through grilling. For this reason, it has historically been a useful source of food for soldiers.
Landjaeger sausages come as small baton shapes, making them ideal as individual portions. Kielbasa is the Polish word for sausage, so any type of Polish sausage is a kielbasa. The signature kielbasa we know and love in the U. It consists of coarsely ground pork, garlic and other seasonings. Americans often smoke their Polish-style sausage , which adds to the flavor. Kielbasa sliced and sauteed works well in the same dishes as different varieties of smoked sausage, including rice, beans, potatoes, pasta, soups and more.
This meat contains pork, garlic and paprika primarily. It can also include seasonings like black and white pepper, marjoram, caraway and more. Some varieties even contain white wine or cognac. Hungarian sausage is known for its elongated shape.
People sell it fresh, smoked or dried. If you ever get to try Hungarian sausage, try making stew. Head cheese may win the award for the oddest-named meat, but it makes more sense when you understand where this type of sausage originates. The coarsely cut meat comes from the heads of livestock, usually calves or pigs. Chefs place the mixture into a mold and cook it, and then it is ready for slicing and eating. Head cheese comes from Europe and is not as popular here in the U.
Chinese sausage refers to any sausage originating from China, and it is ordinarily a sweetened, salted and smoked dry pork version. It may contain ingredients like soy sauce, rice wine and rose water. Chinese sausage is tasty on its own, though it makes a flavorful addition to stir-fry and other Chinese dishes. While red meat is the usual choice for sausage, sausages containing poultry have been growing in popularity.
Companies often market these products as leaner alternatives to traditional forms of sausage. For example, a light menu at a breakfast restaurant might substitute typical American breakfast sausage with turkey patties or links. These sausages can be delicious in their own right, though. For example, maple apple sausage grillers make for a mouth-watering breakfast treat. The essential steps for how people create most sausage types are as follows:. If you want to enjoy artisanal sausages in your kitchen, S.
Clyde Weaver offers many types of sausage, all of which can be enjoyed on their own or used to add fantastic flavor to multiple dishes. As a company steeped in the Pennsylvania Dutch tradition, we know how to recreate classic German sausages, as well as American favorites.
We use time-honored methods and quality ingredients to make all our meats and cheeses.
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