The Perfect Cheese Pairing For Summer Sausage

Summer sausage is a type of hard, dried, and smoked sausage that is similar to salami but can be kept without refrigeration. It is a versatile meat that can be used in a variety of dishes, including cheese balls, charcuterie boards, and sandwiches. When it comes to choosing a cheese to pair with summer sausage, there are several options that complement its rich flavour well. These include cheddar, gouda, provolone, and halloumi.

Cheese and summer sausage pairings

Summer sausage is a type of hard, dried, and smoked sausage that can be kept without refrigeration. It is similar to salami in preparation but differs in that it does not require refrigeration. Summer sausage is a great option for entertaining as it is inexpensive and easier to chew than cured meats. When serving summer sausage, it is best to slice it thinly so that it is not difficult to chew.

When it comes to pairing cheese with summer sausage, there are many options to choose from. Here are some ideal cheese pairings to consider:

Cheddar

Cheddar is a classic choice for summer sausage pairings. It comes in mild, sharp, and extra-sharp varieties, representing how the flavor changes as the cheese ages. Sharp cheddar, in particular, is a good option for summer sausage as it is aged between three and six months. When pairing cheddar with summer sausage, consider adding some crackers and pickled relishes, such as pickles, on the side. This combination creates a well-rounded and flavorful snack that your guests will surely enjoy.

Gouda

Gouda is another excellent cheese option to pair with summer sausage. Regular or smoked gouda pairs well with grilled meats and beer, making it a perfect choice for a summer cookout or barbecue. For a more sophisticated flavor, consider using smoked gouda, which adds a smoky dimension to the pairing.

Colby Jack

Colby Jack is a mild and creamy cheese that pairs well with summer sausage. It has a subtle flavor that won't overpower the sausage, and its creamy texture provides a nice contrast to the dryness of the sausage. Colby Jack is also a good melting cheese, so it can be used in recipes where you want the cheese to blend with the sausage, such as in a grilled sandwich.

Monterrey Jack

Monterrey Jack is a versatile cheese that can be used in various dishes, from appetizers to casseroles. It has a mild flavor with a slight tang, making it a good choice for those who don't like their cheese too strong. When paired with summer sausage, Monterrey Jack provides a creamy and mellow contrast to the savory sausage.

Provolone

Provolone is an Italian semi-hard cheese with salty undertones and hints of nuts. It pairs well with summer sausage, especially if you're using pork in your dish. Opt for harder, high-quality pieces, such as the deli version, to get the best flavor and texture for your pairing.

Halloumi

Halloumi is a semi-hard cheese made from goat and sheep milk. It has an incredibly high melting point, making it ideal for grilling. Halloumi is a perfect choice for a homemade summer sausage dish as it will hold its shape and texture during the cooking process. However, it may be more expensive than other cheese options.

Pepper Jack

If you're looking for a spicy kick in your summer sausage dish, consider pairing it with Pepper Jack cheese. This semi-soft American cheese has a memorable flavor with habanero chilies, garlic, rosemary, and sweet peppers in the mix. Despite its strong flavor profile, Pepper Jack ends with a soft, buttery taste that complements the sausage nicely.

When creating a cheese and summer sausage platter, it is recommended to slice the cheese beforehand. Guests prefer their food ready to eat, and pre-sliced cheese is more likely to be consumed than a whole block that requires effort to cut. Arrange the platter with condiments and relishes first, followed by the cheese, sausage, and crackers to fill in the empty spaces.

With these cheese and summer sausage pairings, you'll be well on your way to creating delicious and appealing dishes that your guests will surely enjoy.

Cheese and summer sausage recipes

Whether you're entertaining guests or simply enjoying a meal at home, a cheese and summer sausage platter is a delicious option. In this article, we'll explore different recipes that combine these two tasty ingredients to create mouth-watering dishes. From classic platters to creative cheese balls, get ready to indulge in the perfect pairing of cheese and summer sausage!

Cheese and Summer Sausage Platter

Creating a cheese and summer sausage platter is a simple yet impressive way to entertain your guests. Here are some tips to help you build the perfect platter:

• Cheese Selection: Choose three types of cheese that complement summer sausage. Popular choices include Cheddar, Colby Jack, Monterrey Jack, and Smoked Gouda.
• Meat: Summer sausage is a great choice as it is inexpensive, easy to chew, and pairs well with cheese. You can also add other meats like deli ham, turkey, or cured Italian meats such as salami.
• Crackers: Opt for mildly flavoured crackers that won't overpower the taste of the cheese and sausage. Stone-Ground Wheat Crackers, Toasteds Crackers, and Saltines are excellent options.
• Extras: Include some pickled relishes like small dill pickles, pickled okra, or olives to cut through the richness of the cheese and meat.
• Presentation: Arrange the bulkiest items first. Start by placing condiment bowls on each end of the platter, followed by the cheese, summer sausage, and crackers to fill the empty spaces.

Summer Sausage Cheese Ball

For a creative twist, try making a summer sausage cheese ball. This recipe combines summer sausage, cream cheese, green onions, and shredded cheese to create a delicious and unique appetiser. Here's how to make it:

Ingredients:

• 8 ounces cream cheese, softened
• 2/3 cup chopped summer sausage
• 2 sliced green onions
• 1 cup shredded cheese (cheddar or a blend)
• 1 tablespoon chopped chives

Instructions:

• Beat the cream cheese in a bowl until smooth.
• Add the summer sausage and green onion, mixing until well combined.
• On a piece of plastic wrap, place the cheese ball and shape it into a round.
• Mix the shredded cheese and chives in a separate bowl.
• Sprinkle the cheese and chive mixture over the cheese ball, rotating and pressing it to cover all sides.
• Wrap the cheese ball tightly in plastic wrap and chill for at least an hour before serving.
• Serve with crackers and enjoy!

Venison Cheddar Jalapeño Summer Sausage

This recipe adds a spicy kick to your traditional summer sausage. It's perfect for those who enjoy a little heat with their meat and cheese.

Ingredients:

• 3 tablespoons sugar-based curing mixture
• 2 teaspoons liquid smoke flavouring
• 2 teaspoons mustard seed
• 1 teaspoon garlic powder
• 1 teaspoon coarse ground black pepper
• 3 pounds lean ground venison
• 1 cup shredded Cheddar cheese
• 2 jalapeño peppers, seeded and minced

Instructions:

• Stir together cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until the curing mixture is dissolved.
• Mix in the venison, Cheddar cheese, and jalapeño peppers until evenly blended and slightly sticky.
• Divide the mixture in half and roll each half into 2-inch-thick logs. Wrap tightly in aluminium foil and refrigerate for 24 hours.
• Preheat your oven to 300 degrees F. Line a baking sheet with aluminium foil.
• Remove the foil from the sausage logs and place them on the prepared baking sheet.
• Bake until an instant-read thermometer inserted into the centre of the sausages reaches at least 160 degrees F.
• Cool the sausages on a rack to room temperature and blot excess grease with a paper towel.
• Slice thinly and serve.

Jalapeño Cheddar Summer Sausage

If you're feeling adventurous, try making your own Jalapeño Cheddar Summer Sausage from scratch. This recipe takes some time and effort, but the results are well worth it!

Ingredients:

• Wild game (venison) and pork (suggested ratio: 15 lbs wild game, 10 lbs pork)
• Summer Sausage Kit (includes seasonings, casings, and cure)
• High-Temp Cheddar Cheese
• Crushed Jalapeño Peppers
• Thermometer

Instructions:

Day 1: Grind, Season, and Stuff Casings

• Soak the casings in warm water for at least 30 minutes.
• Grind all the meat through a 3/8" plate.
• Add the cure to water and mix into the meat.
• Add the seasoning and mix until the meat becomes tacky, adding water as needed.
• Grind the meat again through a 1/8" plate.
• Mix in the cheese and jalapeños by hand.
• Squeeze excess water out of the casings, then stuff the meat mixture into the prepared casings.
• Refrigerate the casings overnight.

Day 2: Smoke and Store

• Remove the casings from the refrigerator and let them come to room temperature.
• Smoke the sausages at a low temperature (around 165 degrees F) for one hour, then increase to 180 degrees F until the internal temperature reaches 156 degrees F.
• Transfer the sausages to a cold-water bath for 20 minutes, then hang to dry or wipe with a clean towel.
• Cut the casings into desired sizes and vacuum seal them.
• Store in the freezer until ready to serve.

Whether you're a summer sausage enthusiast or just looking for new ways to enjoy cheese, these recipes are sure to satisfy your cravings. From classic platters to unique cheese balls and homemade sausages, the combination of cheese and summer sausage is a delicious pairing that can be enjoyed in a variety of ways. Get creative, experiment with different cheeses and ingredients, and most importantly, enjoy the flavours!

Cheese and summer sausage platters

A cheese and summer sausage platter is a great option for entertaining guests, and it's easy to put together. Here are some tips and ideas to help you create a delicious and visually appealing platter.

Cheese Selection:

When it comes to choosing cheeses to pair with summer sausage, it's best to select varieties that are mild in flavour and commonly enjoyed. Here are some ideal options:

• Cheddar: A classic choice that pairs well with summer sausage.
• Gouda (regular or smoked): Smoked gouda goes particularly well with smoked meats and beer.
• Colby Jack: A mild and slightly tangy cheese that complements summer sausage.
• Monterrey Jack: Another versatile option that works well with various meats.
• Havarti with dill: This cheese adds a creamy texture and a hint of dill flavour.
• Provolone: Stick to harder, high-quality pieces, preferably deli versions.
• Halloumi: This semi-hard cheese has a high melting point, making it perfect for grilling alongside summer sausage.
• Pepper Jack: If you want to add a spicy kick to your platter, this semi-soft American cheese is a great choice.

Meat Selection:

Summer sausage is a versatile choice that works well with various meats. Here are some options:

• Summer sausage: This dried and smoked sausage is similar to salami and can be kept without refrigeration, making it a convenient choice.
• Italian cured meats: If you're not a fan of summer sausage, you can opt for salami, soppressata, or grilled sausage.

Preparing the Cheese:

While some sources suggest leaving the cheese whole, it's generally better to slice the cheese before placing it on the platter. Sliced cheese is more convenient for guests and is more likely to be eaten. Try to keep the slices in the same shape as the cheese block for a neat presentation.

Platter Assembly:

• Start by adding condiment or relish bowls to the platter. Small bowls or ramekins filled with pickled items like dill pickles, pickled okra, or olives add a tangy contrast to the meat and cheese.
• Place the sliced cheese on the platter, fanning out the slices for a visually appealing presentation.
• Find an opening for the summer sausage and arrange it in a fish scale pattern. It's okay if the sausage touches the cheese—a crowded platter looks more inviting.
• Fill in the empty spaces with crackers. Mildly flavoured crackers that won't overpower the other ingredients are best. Some options include stone-ground wheat crackers, Toasteds Crackers, Carrs Assorted Biscuits, or saltines.
• Add some fresh herbs to elevate the platter's appearance and flavour.

Extra Tips:

• If you want to add a sweet touch to your platter, include some sugared pecans or sugared cranberries.
• For a more substantial appetizer, create skewers by alternating chunks of summer sausage, grape tomatoes, and cheese cubes.
• If you're serving a large group, consider using a cookie sheet as your base for a spacious and impressive display.

High-temperature cheese for summer sausage

When making summer sausage, you can decide to add cheese to enhance the meat's rich flavour. While regular cheese can be used, high-temperature cheese is a better option as it holds its consistency under heat and won't melt. High-temperature cheese is also known as grilling cheese as it holds its shape even when placed directly on the grill.

Types of High-Temperature Cheese

• Cheddar is one of the few types of cheese that comes in mild, sharp, and extra-sharp varieties. Sharp cheddar cheese is one of the best options for making summer sausage.
• Provolone is an Italian semi-hard cheese with salty undertones and hints of nuts. It pairs well with summer sausage, especially if you're making it with pork.
• Halloumi is a semi-hard cheese made from goat and sheep milk. It has an incredibly high melting point, making it a great grilling cheese and a perfect homemade summer sausage option.
• Pepper Jack is a spicy, semi-soft American cheese. It's a high-temp cheese with habanero chillies, garlic, rosemary, and sweet peppers in the mix. It's a good option if you want to make a spicy batch of summer sausages.

Other Considerations

When selecting a high-temperature cheese, it's important to choose a harder cheese with less fat percentage as they are more convenient and won't melt as fast. It's also recommended to use 1 lb. of cheese per 10-12 lbs. of meat to balance the flavour and texture.

Regular cheese in summer sausage

Regular cheese can be used in summer sausage, but it is not always the best option. Regular cheeses with high moisture levels are not ideal, but some people have successfully used them. Swiss cheese, Cheshire cheese, and mozzarella are examples of regular cheeses that fall into this category. Brie, for instance, is too soft and would not work well.

When adding cheese to summer sausage, it is essential to consider the type of cheese and its melting point. High-temperature or high-temp cheese is designed to be mixed with meat products and can retain its consistency and shape under heat. These cheeses are often sold in chunks that can be mixed directly with sausage meat. However, they may be more expensive and less accessible than regular cheese.

The amount of cheese used in summer sausage is a matter of preference. While adding too little cheese may not affect the flavour, using too much can overwhelm it. A recommended ratio is 1 pound of cheese to 10-12 pounds of meat, ensuring the cheese does not exceed 10% of the meat's weight.

When preparing summer sausage with cheese, it is best to grind the meat first and cut the cheese into small cubes for even distribution. Refrigerating or freezing the cheese cubes before mixing can help them retain their shape during the mixing process.

Ultimately, the choice between regular cheese and high-temp cheese depends on personal preference and the desired taste and texture of the summer sausage.

Frequently asked questions