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Summer sausage is often made from beef (but sometimes also pork or venison) and select few other shelf-stable ingredients, such as curing salt, pepper, and mustard seed.
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.
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.
The sausage slice traditionally sits under the rice, but occasionally sits on top. The rice balls are usually sprinkled with furikake or optionally wrapped with nori . [ 27 ] Goteborg musubis can be made into a snack, a light lunch or accompaniment to poke , or as a canapé for pūpū .
Sliced salchichón Picos ibéricos of Jabugo: salchichón sausage served with bread sticks Left to right: pâté de Ibérico, salchichón, and chorizo. Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking, or some combination. [1] It is made with pork, although some recipes use other meats including ox, veal, or ...
The U.S. Department of Agriculture's Food Safety and Inspection Service is issuing a public health alert for summer sausages recently sold by Paradise Locker Meats over possible plastic contamination.
The company originally focused on the packaging and selling of ham, sausage and other pork, chicken, beef and lamb products to consumers, adding Spam in 1937. By the 1980s, Hormel began offering a wider range of packaged and refrigerated foods.
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 ...