Randy Chandler
Summer sausage is a type of hard, dried, and smoked sausage that can be kept without refrigeration. It is typically made with ground meat, liquid smoke, garlic, and seasonings. When it comes to choosing cheese to go with summer sausage, it is important to consider the properties of the sausage. Summer sausage is semi-dry, salty, smoky, and tangy. To balance these flavours, a creamier cheese with enough fat to balance the acidity is recommended. Popular choices include Havarti, butterkäse, Muenster, sharp Cheddar, Swiss, Monterey Jack, pepper jack, provolone, and Gouda. In addition, some people like to add jalapenos or other peppers for a spicy kick.
| Characteristics | Values |
|---|---|
| Cheese to pair with summer sausage | Havarti, Butterkäse, Muenster, Cheddar, Swiss, Monterey Jack, Pepper Jack, Provolone, Gouda |
| Type of summer sausage | Hard, dried, and smoked |
| Wine pairing | Gewürztraminer or Riesling for Swiss cheese; Chardonnay for mild Cheddar; Cabernet or Zinfandel for sharp Cheddar |
| Beer pairing | Crisp, German-style lager or pilsner |
| Summer sausage recipes with cheese | Cheese ball, charcuterie board, skewers, bruschetta topping, salad, casserole |
| High-temperature cheese | Recommended for bratwursts and sausages cooked at high temperatures; may not be necessary for summer sausage |
| Cheese type and texture | Harder cheeses like sharp Cheddar or Provolone may hold up better than softer cheeses |
| Seasonings | Salt, garlic, mustard seeds, red pepper flakes, chipotle seasoning, liquid smoke |
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What You'll Learn
High-temperature cheese is not necessary, but it can be used
When making summer sausage, the use of high-temperature cheese is not necessary, but it can be used. The decision to use high-temperature cheese depends on various factors, such as personal preference, cooking temperature, and desired texture and appearance.
High-temperature cheese, also known as high-temp or HT cheese, is designed to withstand higher cooking temperatures without melting or losing its shape. It is commonly used in sausages that will be cooked at high temperatures, such as bratwursts. However, summer sausage is typically cooked at lower temperatures, and regular cheese can be used without causing significant issues.
Some people prefer to use regular cheese in their summer sausage as they find the flavour of high-temperature cheese less appealing. Regular cheese, such as sharp cheddar, provolone, or string cheese, can provide a better flavour profile while still holding up well in the final product. Freezing the cheese before use can also help it retain its shape and texture during the cooking process.
However, high-temperature cheese can be advantageous in certain situations. If you plan to cook your summer sausage at higher temperatures, high-temp cheese can prevent the cheese from melting and disappearing into the meat, leaving voids. Additionally, if you are seeking a more aesthetically pleasing slice, high-temperature cheese may provide a neater appearance.
Ultimately, the choice between regular and high-temperature cheese for summer sausage depends on your specific requirements and preferences. Both options can be viable, and experimentation may be necessary to determine which type of cheese works best for your particular recipe and cooking method.
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Creamy cheeses complement summer sausage
Summer sausage is a cured, fermented sausage that can be either semi-dry or smoked. It has a bold, smoky flavour with a semi-hard texture, and is salty and tangy from the lactic acid fermentation. The best cheeses to pair with summer sausage are those that provide a contrast in texture and taste. Creamy cheeses with a smooth, semi-soft texture are ideal, as they balance the acidity of the sausage and allow its seasonings to shine.
Monterey Jack is a mild and creamy cheese that makes a versatile partner for summer sausage. Its mellow flavour provides a gentle backdrop that enhances the sausage's taste. Similarly, Colby cheese has a mellow flavour that provides a gentle backdrop to the sausage's bolder flavours. Provolone is another semi-soft cheese with a smooth texture that pairs well with summer sausage. Its sharpness offers a balanced accompaniment.
For those who prefer a sharper flavour, aged Asiago is an assertive cheese that can stand up to summer sausage. Its sharpness offsets the sausage while adding subtle hints of hazelnut and caramel flavours. On the other hand, Muenster has a mild, mellow flavour that complements smoky summer sausage. It has a creamy, smooth texture and a hint of nuttiness that works harmoniously with the sausage.
Sharp Cheddar is another popular choice, with its salty, tangy flavour adding a nice counterpoint to the richness of summer sausage. The sharpness of the Cheddar cuts through the sausage's fattiness, especially when aged. Swiss cheese, with its nutty notes, is also a fantastic match for summer sausage. Its subtle flavour profile complements without overwhelming the sausage.
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Cheddar, Monterey Jack, and Gouda are popular choices
When it comes to choosing the right cheese to pair with summer sausage, it's important to consider the characteristics of the sausage itself. Summer sausage is semi-dry and semi-hard, with a salty, smoky, and tangy flavour from lactic acid fermentation. The best cheeses to pair with summer sausage will offer a contrast to these qualities.
Cheddar, especially a sharp variety, has nutty notes that complement the smoke and acidity of the sausage. Aged cheddars can also add a hint of sweetness to the pairing. When serving wine with cheddar and summer sausage, a mild cheddar pairs well with Chardonnay, while a sharper cheddar can stand up to bigger, drier wines like Cabernet or Zinfandel.
Monterey Jack is a mellow, medium-firm, and creamy cheese with a mild flavour. These qualities make it an excellent match for spice-rubbed or smoked summer sausage, as the cheese won't overwhelm the sausage's flavours.
Gouda, especially a young Gouda, has a mild, creamy, and slightly sweet flavour that pairs well with the boldness of summer sausage. Gouda's signature crystallization also provides an interesting contrast to the softness of the sausage. Smoked Gouda is a great choice to pair with smoked meats and beer.
While Cheddar, Monterey Jack, and Gouda are popular choices, there are many other cheeses that can complement summer sausage. These include Havarti, butterkäse, Muenster, Swiss, pepper jack, provolone, and Asiago. Ultimately, the best cheese to pair with summer sausage is subjective and depends on personal preferences.
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Cheese curds work well and can be smoked
When making summer sausage, the cheese you choose can be a matter of personal preference. However, there are some general guidelines to consider. Summer sausage is semi-dry, salty, smoky, and tangy, so a creamier cheese with enough fat to balance the acidity is a good choice. For example, smooth, semi-soft cheeses like Havarti, butterkäse, or Muenster are perfect, as they have a neutral background that lets the sausage's seasonings shine. A sharp Cheddar or Swiss cheese is also a fantastic match, as the nutty notes complement the smoke and acidity of the sausage.
If you want to add cheese to the inside of your summer sausage, you may want to consider using high-temperature cheese, especially if you plan on cooking at high temperatures. Regular cheese can melt and disappear into the meat, leaving voids. High-temperature cheese, also known as "high temp" or "HT", is designed to withstand higher cooking temperatures without melting. However, some people find that high-temperature cheese has a less desirable flavour compared to regular cheese.
As an alternative to high-temperature cheese, you can try using cheese curds, which have been shown to hold up well in summer sausage. Cheese curds are small pieces of cheese that have not been pressed and aged like regular cheese blocks. They are available at some specialty grocery stores or cheese shops. When using cheese curds in summer sausage, it is important to drain the casings after heating to remove any excess moisture. You may also want to add more salt and seasonings to enhance the flavour.
Smoking your cheese is another option to consider when making summer sausage. Cold-smoking cheese adds a subtle smoky flavour that pairs well with the sausage. You can smoke cheese curds or blocks of cheese, and then slice or grate them to serve with the summer sausage and crackers. Smoking your own cheese at home requires a smoker, such as a MES smoker or a pellet smoker, and some basic knowledge of the smoking process.
In conclusion, when adding cheese to summer sausage, you can choose between using high-temperature cheese, regular cheese, or cheese curds. Each option has its own advantages and considerations. High-temperature cheese is practical for cooking at high temperatures, regular cheese offers a wider range of flavour options, and cheese curds provide a unique texture and flavour when prepared correctly. Additionally, smoking your own cheese at home can enhance the flavour profile of your summer sausage creation.
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Charcuterie boards with summer sausage are a great appetizer
When selecting a cheese to pair with summer sausage, consider the properties of the sausage. Summer sausage is semi-dry, salty, smoky, and tangy. A cheese that is creamier in nature, with enough fat to balance the acidity, will complement the sausage well. For example, a sharp Cheddar or Swiss cheese has nutty notes that can perfectly complement the smoke and acidity of the sausage. You can also try regular cheeses like sharp Cheddar, Provolone, or Jack cheese, which hold up fine in summer sausage.
If you're looking for a more indulgent option, a Deluxe Charcuterie Board can be a great choice. These boards typically include a variety of meats, such as summer sausage, salami, and smoked sausage, along with several types of cheese, crackers, and condiments. They are a great way to impress your guests and elevate any gathering.
To make your charcuterie board even more special, pay attention to the presentation. Choose a large board to spread out the ingredients and add variety in shapes, colours, and textures. You can also add small bowls filled with spreads, honey, or mustard to create "anchors" for your display. Fold and arrange the meats attractively, and fill any empty spaces with additional meats or cheeses. Don't forget to add some crackers or bread to complete the board and make it a meal in itself!
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Frequently asked questions
You can use regular cheese, but it can be a pain to cut up and it may melt and disappear into the meat. High-temperature cheese is a better option if you're cooking at high temperatures, but some people dislike the flavour. Cheese curds are another option and hold up well.
Creamy cheeses with enough fat to balance the acidity of the sausage are a good choice. Havarti, butterkäse, Muenster, sharp Cheddar, and Swiss are all recommended.
You can make a summer sausage and cheese ball, a summer sausage salad, or a savoury summer sausage casserole by adding diced summer sausage to a mac and cheese recipe.
Beer is the top choice, especially a German-style lager or pilsner. Wine is also a good option, and you can match the wine to the type of cheese you're serving.
Summer sausage is a type of hard, dried, and smoked sausage similar to salami that can be kept without refrigeration.
