It's semi-dry (semi-hard). It's salty, smoky, and tangy from the lactic acid fermentation.

Ingredients: Meat ingredients (pork, beef), salt and less than 2% of the following: dextrose, spices, monosodium glutamate, sodium erythorbate, lactic acid starter culture, natural flavoring, sodium nitrite.

Just slice and serve! Johnsonville Summer Sausage is perfect for eating all on its own, and you can enjoy it lots of other different ways... sliced on a cracker with cheese, diced in salads, as a tasty hot snack, or as a zesty pizza topping. It's also great sliced and eaten in sandwiches!

Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.

Summer sausage got its name from the fact that when made the sausage needed little or no refrigeration, thus the sausages could be kept for eating in the usually warmer summer months. Summer Sausage was made in Europe for hundreds of years (or longer) and immigrants brought their recipes to the new world.

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

The original family recipe that started an American fun food revolution, it's Johnsonville Original Brats! They're made with only premium cuts of pork and seasoned with a secret blend of herbs and spices, delivering a juicy, robust flavor.

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.

Just slice and serve! Johnsonville Summer Sausage is perfect for eating all on its own, and you can enjoy it lots of other different ways... sliced on a cracker with cheese, diced in salads, as a tasty hot snack, or as a zesty pizza topping.

No, you don't need to cook it before eating it. However, you can heat it a little bit if you prefer it that way. While most summer sausages are sold fully cooked, be sure to read the label.

So, it's not called Summer Sausage because of when it's made; it's named so because it is a semi-dry sausage that has been fermented. Traditionally, it kept even in summer, and it was super valuable to have protein that could be stored without refrigeration…

What is that stuff? That is fat added to the sausage as FILLER. Well, you will NEVER have that feeling when you eat our summer sausage. We use only 72% lean pork and 98% lean Beef along with our time honored spices and seasoning in our small batch Summer Sausage.