Summer sausage is a type of cured meat that was developed in Europe prior to refrigeration technology. People were able to make a sausage that wouldn’t go bad without refrigeration “in the summer months” by using more than one way to keep it fresh at the same time. ”.
There are a lot of different kinds of summer sausages on the market, like pepperoni, salami, and Spanish chorizo. But traditional German-style summer sausage is a little softer and less dry than these deli meats. This is because of the weather in Germany and the fact that the meat didn’t need as much water taken out to keep it fresh all summer.
Summer sausage is perfect for snacking, picnics, and charcuterie boards. It is typically served thinly sliced and pairs well with wine and cheese.
The best thing about summer sausage is that it’s easy to make, ready to eat, and tastes great at room temperature. You can fry it or put it in a casserole.
Summer sausage was originally made so that it didn’t need to be kept cold. But now we know a little more about food safety, and thankfully, refrigeration is easy to find. Many sausages are safe to leave out of your cooler, but keep in mind that not all summer sausages are the same and some need to be chilled to stay fresh.
If you’re not sure whether your sausage needs to be refrigerated, check with the manufacturer. You can also check the label. If it says “Refrigerate after opening,” you can store it in the fridge until you’re ready to use it. If it says “Needs refrigeration,” toss it in your fridge. You can also think about where in your grocery store you purchased the item. Your snack should be fine on the shelf if you got it at the checkout stand, but it should stay cool if you found it in the fridge.
Hempler’s makes two kinds of summer sausage that are sold all year, not just in the summer like the name might suggest. There are two kinds of summer sausage we sell: one is made with only beef, and the other with a mix of beef and pork. Both are gluten-free and contain no MSG.
Our summer sausages are already cooked and don’t need to be chilled until they are sliced. This makes them a great food to bring to holiday picnics, hiking trips, or camping trips. Or just use them for a quick & easy dinner!.
Find out where to buy them here, and if the store near you doesn’t have them, ask the manager to get some for them!
Summer sausage is a tasty cured meat that’s perfect for snacking, charcuterie boards sandwiches, and more. But when it comes to brands like Harry & David, an important question arises is their summer sausage already cooked and ready to eat?
At VeryMeaty, we appreciate a good cured meat. So we did some digging to get the full scoop on Harry & David’s summer sausage. Keep reading for the complete answer, plus plenty of background on summer sausage in general.
The Short Answer
Yes, Harry & David’s summer sausage is fully cooked and ready to enjoy straight out of the package.
Their summer sausage is made using traditional curing and cooking methods that prevent bacterial growth. This allows it to be shelf-stable without refrigeration until opened.
So whether you’re going on a picnic, assembling a charcuterie platter, or simply craving a savory, protein-packed snack, Harry & David summer sausage is safe to eat as-is. No additional cooking required!
Now let’s get into the nitty gritty details…
What Makes Summer Sausage Shelf-Stable?
Summer sausage is a cured meat, made using various preservation techniques that prevent spoilage. This allows it to be stored at room temperature without refrigeration.
The origins of summer sausage date back to Europe before the invention of refrigeration. The idea was to make a sausage that would keep through the summer without spoiling. Hence the name.
Today’s summer sausage is made using a process that includes:
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Grinding and mixing – A combination of meats, usually pork and beef, are ground up and mixed with curing ingredients. These often include salt, nitrite, spices, and starter cultures.
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Fermenting – The sausage mixture ferments at a warm temperature. This lowers the pH and inhibits bacteria growth.
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Smoking – The sausage is cold smoked for hours, then brought to a high internal cooking temp.
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Drying – Moisture is removed to further prevent bacterial growth.
The end result is a tangy, smoke-infused sausage that can be kept shelf-stable and ready to eat. Now let’s look specifically at Harry & David’s process.
How Harry & David Makes Shelf-Stable Summer Sausage
Harry & David offers two varieties of summer sausage:
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Beef Summer Sausage – Made from a blend of beef and pork.
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All-Beef Summer Sausage – Crafted from 100% beef.
Both are produced using traditional curing and cooking techniques, including:
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Mixing – The meats are coarsely ground and mixed with cures and seasonings.
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Fermenting – The sausage mixture ferments at a controlled high temperature.
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Smoking – It’s then cold smoked to add flavor.
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Cooking – The sausage reaches an internal temperature of 155°F during processing.
Tips for Safely Enjoying Harry & David Summer Sausage
Now that you know Harry & David’s summer sausages are cooked and shelf-stable, here are some tips for safely enjoying them:
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Keep refrigerated after opening to maintain quality and freshness.
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If not using immediately, tightly wrap sliced sausage to prevent drying out.
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Observe “use by” dates for best quality and follow proper storage guidelines.
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Discard if you see signs of spoilage like mold, off-smells or textures.
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Take only as much as needed from the package, and refrigerate remainder promptly.
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Remember, they require refrigeration only after opening the original package.
Follow these tips and you can confidently enjoy Harry & David summer sausages anywhere – picnics, parties, road trips, or even as a quick and easy snack at home. The pre-cooked convenience allows for lots of tasty possibilities.
Popular Ways to Eat Harry & David Summer Sausage
Thanks to its versatility and smoky, savory flavor, Harry & David summer sausage shines in many dishes and recipes. Here are some of our favorite ways to eat it:
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Thinly sliced on a charcuterie or cheese board
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Chopped up in salads, pasta, or potato dishes
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Sliced on sandwiches and paninis
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Diced and added to omelets or breakfast tacos
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Baked into casseroles or savory breads
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Paired with crackers, cheese, and wine or beer
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Enjoyed on its own as a high-protein snack
However you choose to eat Harry & David’s pre-cooked summer sausage, you can have peace of mind knowing it’s safe to enjoy immediately. No cooking required for these flavorful, shelf-stable sausages.
So next time you’re prepping an easy dinner or packing snacks for a day trip, remember the convenience and versatility of summer sausage. Harry & David offers premium cooked sausages perfect for nearly any occasion or recipe.
Harry & David gourmet dinners
Can you eat summer sausage at room temperature?
Summer sausage is perfect for snacking, picnics, and charcuterie boards. It is typically served thinly sliced and pairs well with wine and cheese. It is also great on sandwiches. You can also fry it up or toss it in a casserole, but the real beauty of summer sausage is that it’s simple, ready-to-eat, and tastes great at room temperature.
Can you eat summer sausage without cooking?
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.
Can you eat summer sausage after buying it?
Summer sausage is cured, dried, and smoked, which is why it can be consumed right after you buy them. It’s usually served on sandwiches and charcuterie boards. Although not necessary, cooking summer sausage enables you to create a quick hot meal when combined with other foods.
How do you cook summer sausage?
Here are the steps to cook them perfectly: Put summer sausages in a skillet, saucepan, or pot. Add cold water to cover the sausages and use medium heat. When the water reaches a simmer, cover the pot. Keep cooking them for another 8-11 minutes. Then, remove the lid and cook until the water evaporates. Can You Fry Up Summer Sausage?