Unlocking the Mysteries Behind the Name “Summer Sausage”

As a lover of cured meats and old world charcuterie, I’ve always been curious about the origin of the name “summer sausage.” It’s a beloved snack for road trips, parties, and charcuterie boards But why is this tangy, fermented sausage called summer sausage? Does it have anything to do with the summer months? Let’s unravel the mysteries behind this unique name

A Sausage Born Out of Necessity

To understand the name, we have to go back to the roots of summer sausage in Europe. Before refrigeration, fresh meat spoiled quickly in summer’s heat. People needed ways to preserve meat for months without spoilage. Enter summer sausage!

The term refers to sausages that are cured, fermented, and dried in a way that allows storage without refrigeration. This enabled nourishment during hot summers when uncured meats rotted fast Pretty clever!

Traditional Preservation Methods

What exactly makes summer sausage keep longer unrefrigerated? Traditional recipes use a combination of curing, fermenting, and drying/smoking.

Curing brings down pH levels to inhibit bacteria. Curing salt/nitrites are typically used.
Fermenting also lowers pH while producing tangy flavor compounds.
Drying and/or smoking remove moisture that bacteria needs to grow.

Together, these old-world methods keep summer sausage stable outside the icebox!

Brought to America by German Immigrants

Summer sausage came to the USA in the 1800s with German settlers. They brought treasured Old World recipes to preserve meat through summer without spoilage. These immigrants popularized summer sausage in areas they populated, like Wisconsin, the Midwest, and Texas.

As summer sausage gained fame, Americans embraced it for its tangy flavor and convenience as a no-refrigeration protein source. It joined hot dogs and salami as cornerstones of American snacking.

Required Snack for Settlers and Homesteaders

For pioneers heading West, summer sausage was a literal lifesaver! It provided sustenance on long journeys when fresh meat spoiled. Homesteaders relied on it too, when no iceboxes were available.

Summer sausage’s portability and long shelf life made it the road trip snack of choice for pioneers crossing the plains. It was a convenient protein source when ice and refrigeration weren’t accessible.

Popular Holiday Gifts with Meaning

Summer sausage became a beloved holiday gift, especially for German-American families. It honored ancestors who first crafted it and symbolized getting through lean winter months using preserved meats.

Gifting summer sausage expressed hopes for prosperity in the year ahead. Its role as a traditional winter holiday gift endures today in many communities.

Flavor Ingredients Reflect Regional Styles

Today, summer sausage recipes vary based on regional styles and manufacturer preferences. But certain ingredients commonly provide signature flavor:

Black pepper, mustard seed, coriander add spice and aroma
Sugar balances acidity from fermentation
Garlic brings pungent kick
Cure ingredients like sodium nitrite and erythorbate

Customizing these ingredients allows unique flavors from different producers.

Classification as Semi-Dry Sausage

According to USDA definitions, summer sausage falls into the “semi-dry sausage” category. It loses about 15% of its moisture during curing and fermentation.

This differs from dry sausages like Genoa salami that lose 25%+ moisture, resulting in a drier texture. Summer sausage has a softer, more tender bite than hard, dry salamis.

Versatility as a Ready-to-Eat Meat

Unlike some cured sausages, summer sausage can be enjoyed without cooking. Its tender texture and tangy flavor make it a go-to snack meat.

It also serves as a convenient protein source for road trips, camping, hunting trips, and outdoor activities when refrigeration isn’t possible.

Plus, it needs no prep besides slicing, making summer sausage a popular easy snack!

The Takeaway: A Sausage Born for Summertime

While it’s not made just in summer, the name refers to summer sausage’s original purpose – preserving meat without refrigeration in hot months when uncured meats spoiled quickly.

Old world curing methods allowed summer sausage to be safely stored in summer warmth and consumed year-round. That convenience made it a beloved snack food in many cultures.

Understanding the history and curing process helps unlock the meaning of its iconic name. Next time you grab a stick of summer sausage, appreciate how far preserving techniques have come!

SUMMER SAUSAGE | Why is it called Summer Sausage

FAQ

What is the difference between summer sausage and regular sausage?

Summer sausage, as mentioned, is a semi-dry sausage; it loses around 15 percent of its original moisture content during aging. While salami can be considered a type of summer sausage, it generally loses about 25 percent of its original moisture during aging, making it a dry sausage.

Is it OK to eat summer sausage?

Yes, you can safely enjoy summer sausage without cooking or refrigeration. It’s typically served thinly sliced on its own or alongside accouterments such as cheese. Some Southerners like to make post-holiday sandwiches with summer sausage, or even chop it up and throw it into a casserole.

Is summer sausage a Midwest thing?

The recipe for summer sausage came to the US when German immigrants settled in the midwest in the late 1800s and brought their recipes with them. It’s a common story shared by many midwestern meats—including Usinger’s liverwurst from Milwaukee or Nueske’s applewood smoked bacon from Wittenberg, Wisconsin.

What animal does summer sausage come from?

Summer sausage is usually a mixture of beef and pork, although sausages made of beef alone are common. These sausages may also be fermented or acidified using various acidulants such as encapsulated citric or lactic acids or glucono-δ-lactone (GDL).