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A larger summer sausage. Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.
By 1959, the company added summer sausage and opened its first retail store in Maumee, Ohio. By 1981, it operated over 1,000 Hickory Farms stores and seasonal kiosks open in the United States and Canada. [2] In 2000, the company shifted away from year-round mall-based locations to focus on Internet and catalog sales.
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Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb and or beef based spicy sausage; Panchuker – Deep-fried, corn-battered hot dog on a stick; Sai ua – Grilled pork sausage of Northern Thailand; Summer sausage – Sausages that can be kept without refrigeration; Träipen
In fact, "summer sausage" is so named because it doesn't require refrigeration. Despite containing beef or pork, it's cured and dried with shelf-stable items such as salt, pepper and mustard seed.
Summer sausage This page was last edited on 13 April 2013, at 23:13 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License ...