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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.
The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat. [3]
1. Cheese, Sausage, and Crackers. Ah, Midwest charcuterie. You’ll never be at a holiday gathering without a big tray of sliced cheese, summer sausage, and crackers.
Make a sausage-studded sauce with mushrooms, onion, garlic, pumpkin purée and heavy cream and layer with lasagna noodles with heaps of kale, ricotta and sage filling.
The two main types of fermented sausage are the dry, salted, spiced sausages found in warmer climates and fermented semidry sausages found in cooler, more humid climates. Since the dry sausages of the Mediterranean , in countries such as Italy , Spain , and Portugal contain 25–35% water and more than 4% salt, they may be stored at room ...