Have you ever wondered why it’s called “summer sausage”?
Is it because it’s made during the summer months?
Or is there a deeper meaning behind the name?
In this article, we’ll explore the history and origins of summer sausage, and uncover the truth behind its name.
From its European roots to its popularity in America, we’ll take a closer look at what makes this cured meat so special.
So sit back, grab a slice of summer sausage, and let’s dive in!
Why Is It Called Summer Sausage?
Contrary to popular belief, summer sausage is not called so because it is made during the summer months. The name actually comes from the fact that it was traditionally a type of sausage that could be kept without refrigeration during the warmer summer months.
Summer sausage has been made in Europe for hundreds of years, and immigrants brought their recipes to the new world. The sausage was typically fermented with a low pH, which slowed the growth of bacteria and allowed it to be stored for longer periods of time without spoiling. This made it a valuable source of protein during the summer months when fresh meat would spoil quickly in the heat.
The process of making summer sausage involves several types of preservation methods at once, including fermentation, drying, and smoking. The curing ingredients can vary significantly, but curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.
Historically, summer sausage predated refrigeration and referred to meats that could be consumed “in the summer months” when high temperatures would cause fresh meats to spoil. For this reason, they became popular gifts during the winter holidays, especially in German-American settler communities.
The European Origins Of Summer Sausage
Summer sausage has been a traditional sausage in Europe for hundreds of years, and it is believed to have originated in Germany. The recipe for summer sausage was first brought to the United States by German immigrants who settled in the Midwest during the late 1800s.
In Europe, summer sausage was developed before refrigeration was available. After the late autumn slaughters, settlers made dried meat and summer sausages from the leftover meat to preserve it for the year ahead. The meat would quickly spoil if left uncured, so using various preservation methods allowed Europeans to make sausage that wouldn’t spoil without refrigeration during the summer months. Curing was the most efficient way to use their livestock without wasting the meat.
The process of making summer sausage involves several types of preservation methods at once, including fermentation, drying, and smoking. The curing ingredients can vary significantly, but curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.
Summer sausage is typically made from a mixture of pork, but may be made of or contain other meats such as beef or venison. The sausage is usually fermented and can be dried or smoked. The curing ingredients can vary significantly, but curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
What Makes Summer Sausage Different From Other Types Of Sausage?
Summer sausage is unique from other types of sausage in several ways. First, it is a combination of pork and beef that undergoes curing, allowing it to be kept on a shelf without refrigeration. This means that it can also be enjoyed without cooking, making it a convenient snack.
Another key difference between summer sausage and other types of sausage is its moisture content. According to the USDA, summer sausage is classified as semi-dry, losing about 15% of its original moisture content during processing. In contrast, salami loses about 25% of its moisture during the drying process, making it a dry sausage that is harder to slice than summer sausage.
Summer sausage is also easier to chew and slice compared to other cured meats, making it a popular choice for cheese and sausage platters. It can be dried or smoked and is often seasoned with mustard seeds, black pepper, garlic salt, and sugar. The fermentation process gives it a distinctive tangy taste that sets it apart from other sausages.
How Summer Sausage Became Popular In America
Summer sausage became popular in America when German immigrants brought their recipes to the Midwest in the late 1800s. They settled in areas such as Wisconsin and brought with them a variety of traditional foods, including summer sausage.
The concept of summer sausage was quickly embraced by Americans, as it was a convenient and tasty way to preserve meat without refrigeration. The sausage was often made from leftover bits of meat, including organs, which were fermented and cured to create a tangy and flavorful product.
As the popularity of summer sausage grew, it became a common item in butcher shops and grocery stores. It was also a popular gift during the winter holidays, especially in German-American communities where it was considered a traditional food.
Today, summer sausage is enjoyed by people all over the United States and is available in a variety of flavors and styles. It remains a popular snack food and is often served as an appetizer or used as a topping for sandwiches and pizzas.
The Truth Behind The Name Summer Sausage
Many people assume that summer sausage is called so because it is made during the summer months. However, this is not the case. The name actually comes from the fact that it was traditionally a type of sausage that could be kept without refrigeration during the warmer summer months.
Summer sausage has been a popular type of cured meat in Europe for centuries, and immigrants brought their recipes to America. The sausage was typically fermented with a low pH, which slowed the growth of bacteria and allowed it to be stored for longer periods of time without spoiling. This made it a valuable source of protein during the summer months when fresh meat would spoil quickly in the heat.
The process of making summer sausage involves several types of preservation methods at once, including fermentation, drying, and smoking. The curing ingredients can vary significantly, but curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.
The name “summer sausage” is not related to when it is made but rather to its ability to be stored without refrigeration during the summer months. This type of sausage was historically very important because it allowed people to have access to protein even when fresh meat was not available. It was also a popular gift during the winter holidays in German-American settler communities.
How To Enjoy Summer Sausage: Recipes And Pairings
Summer sausage is a versatile and delicious food that can be enjoyed in many ways. Here are some recipes and pairings to help you get the most out of your summer sausage:
1. Charcuterie Board: Thinly slice your summer sausage and arrange it on a charcuterie board with some cheese, crackers, and pickled vegetables. This makes for a perfect appetizer or snack that is sure to impress your guests.
2. Quinoa Salad: Pair your summer sausage with a healthy and refreshing quinoa salad. Quinoa is a complete protein that pairs well with fresh vegetables like tomatoes, cucumbers, peppers, and onions. Top it off with a delicious dressing for a perfect summer meal.
3. Grilled Bratwurst: If you’re in the mood for something more substantial, try grilling your summer sausage on a bun with some sauerkraut or tomato sauce with onions and peppers. Sweet-Mild Mustard is also a great condiment to enhance the flavors of your grilled bratwurst.
4. Fried Sausage Stuffed Olives: Looking for a unique appetizer to serve alongside your summer sausage? Try making Fried Sausage Stuffed Olives from Inside the Rustic Kitchen. They’re crispy, salty, and the perfect little nibble to serve alongside your cheese and meat platter.
5. Pimento Cheese Spread: Another great appetizer option is Pimento Cheese Spread. Easy to whip up and featuring a mix of Cheddar and Havarti, it pairs perfectly with toasted pretzel rolls or as a bonus cheese on your summer sausage platter.
6. Maroon Out Meatballs: For those who want to really impress their guests, try making Maroon Out Meatballs. These baked meatballs are tossed in a semi-spicy raspberry-chipotle BBQ sauce and will undoubtedly wow your crowd.
