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Summer sausage

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This is an old revision of this page, as edited by 104.145.118.161 (talk) at 22:29, 6 May 2020 (A citation is not needed for the claim that citric acid can be used in place of fermentation. Fermentation produces lactic and citric acid as byproducts, providing the low (acidic) pH and tangy flavor. Citric acid is citric acid, it behaves the same regardless of whether it's from bacteria or from a bag in the kitchen.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

A larger summer sausage

Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.[1][2]

Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste. The distinctive taste can be copied using citric acid as a shortcut to keeping cultures to ferment the following batch.

In Spain, summer sausages include salchichón, chorizo, longaniza, fuet, chistorra, and other types of embutido.

See also

References

  1. ^ Dennis Buege; Robert Gene Cassens; University of Wisconsin--Extension. Cooperative Extension Programs (1980). Manufacturing summer sausage. University of Wisconsin--Extension. Retrieved 20 January 2013.
  2. ^ Daniel Francis Wessley (1960). The role of microorganisms in the manufacture of summer sausage. University of Wisconsin--Madison. Retrieved 20 January 2013.
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