Summer sausage is a seasoned sausage that is thoroughly cured and does not require refrigeration. There are many varieties of this sausage, including cervelat-style sausages such as blockwurst, thuringer and mortadella. People in many countries, especially those in Eastern Europe, have their own varieties of these sausages, dating to periods when meat needed to be well preserved because refrigeration was not an option. This food product is often available at butchers and in boutique shops that import special regional foods.
Despite its name, summer sausage is not necessarily made in the summer, although it can be. It is made with meat scraps, like all sausage, so it tends to be made when animals are butchered, which is often in the fall or spring. The sausage might also be made with a combination of meats for efficiency and flavor variety. Cuts are often kept lean to ensure that the sausage does not become rancid during the curing process
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