Summer sausage

Summer sausage is any sausage that can be kept without. Summer sausage is usually a mixture of and other meat such as  or. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, is almost always used. Seasonings may include s,, , or.

Summer sausage, like many sausages, uses leftover scrap meat and organ meat that would otherwise be wasted. However some brands of summer sausage do not use scrap meats.

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

In Spain, summer sausage is known as "salchichón", and is a sausage cured for three months elaborated with Iberico pork, chopped in thin bits of lean meat and fat, seasoned with, , , , and and then inserted in thick natural pork.

A summer sausage popular in occasionally adds. This type is smoked and is best kept and eaten cold, though it can be cooked.