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WTF Summer Sausage: Zero refrigeration Needed
The summer sausage has been made for centuries as a means of producing a sausage that required little or no refrigeration for storage and can be eaten during the warm summer months. How is this sausage produced? Scott and Janie walk through the key ingredients that prevent sausage spoilage and share our favorite seasonings for a summer sausage and a Taylor ham… on this week’s WTF.
Product Links:
Encapsulated Citric Acid
Prague Powder #1
Sodium Caseinate
Dextrose Powder
Recipe Link:
Summer Sausage
Taylor Ham
References and Other Links you Might Like!
WTF – Sodium Caseinate
WTF – Prague Powder
WTF – HydroPro Immersion Circulator
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
8 Comments.
Summer Sausage
My dad was an expert maker of all kinds of sausage. He used whole seeds–mustard seed, coriander seed, peppercorns. Can I just add these things to my sausage or do I have to exchange out the ground spices?
My dad made WONDERFUL sausages of all kinds. He used whole spices–coriander, mustard seed, peppercorns–in addition to garlic salt, onion salt, etc. Can I just add the whole seeds or should I exchange out the ground spices? Also, some people in the South Coastal areas make shrimp sausage. Can that make a decent summer sausage or is it too dangerous?
I would love to make this for Christmas. I would add some chili pepper flakes for a spicy one.
I’m thinking roasted garlic would be great in a summer sausage, maybe add some rosemary too.
That sounds lovely!
I’ve made lots of sausage before but never summer sausage. I’d like to try a chorizo type, probably cold smoke it for awhile before cooking. Or maybe French garlic sausage.
sounds great! Let us know which one you tackle and how it came out!