What is a summer sausage?

Summer sausage is a seasoned sausage that is thoroughly cured and does not require cooling. There are many varieties of this sausage, including cervela -style sausages such as Blockwurst, Thuringer and Mortadella. People in many countries, especially people in Eastern Europe, have their own varieties of summer sausages, date back to a period when the meat needs to be well preserved because cooling was not a possibility. This food product is often available in butchers and boutique shops that import special regional foods. It is made from pieces of meat, as well as all sausages, so the summer sausage tends to be made when animals are solved, which is often in autumn or spring. The sausage can also be made with a combination of meat for taste efficiency and variety. Sachers are often still slim to ensure that sausage is not shortened during the cure process.

Folder types

A common combination in a summer sausage is beef and pork, although it could also be used game and othersGame meat. Some of these sausages also traditionally contain organ meat, although this culinary tradition has declined. Salt is always used in the spice of summer sausages because it promotes a sound medicine. Pepper, mustard seeds and sugar can also be used in some regions. People from different areas have their own spice tradition, resulting in a wide range of flavors in this diverse family of cured meat.

Careful curing

After a thoroughly combined and forced into the sausage, summer sausage must be cured. Medicines for this sausage vary, while generally smoking or dried. Traditionally, air drying is performed on open state on large shelves that use seasonal winds. Smoking is slowly performed in a very low temperature to create a even, strong drug. Complete curing may take weeks or more than a month and careful monitoring to ensure that sausages do not get rid ofIly.

preparation and portions

After curing, summer sausage can be generally consumed straight and is often served cold. The final texture is semi -dried to moist, depending on the type of treatment used. Can be heated or cooked or can be thrown by other foods. Some modern summer sausages can be less extensively cured, requires cooling and cooking before it can be used. The taste of this type of sausage is milder and less salty than real summer sausage.