Summer sausage

quote:

---

I have a 24oz log of summer sausage from Rural King and I am looking for ideas on what to do with it.

---

- Get a sleeve of saltines, some beer, and go fishing.

quote:

---

I have a 24oz log of

---

quote:

---

sausage

---

Stop bragging about your pound and a half, Billy. It's unbecoming.

quote:

---

Saltines and course ground mustard.

---

I honestly don't think I've ever had summer sausage any other way or seen anyone else eat it any other way

quote:

---

Slice it, fry it, add cheese and mustard and make a sandwich (like a fried bologna sandwich)

---

This. But I add mayo and sliced red onion.

Also good sliced and heated on saltines with a coarse ground mustard.

My “lunch” during football two-a-days in HS consisted of summer sausage, Cracker Barrel sharp cheddar cheese, saltine crackers, and yellow mustard nearly every day for those two weeks. As folks have already stated, great boat or deer stand snack.

As creative as some of you are, I thought maybe you guys had thought of something else to do with it. In any case, I made a great fried summer sausage and cheese with mustard sandwich for supper. I had forgotten just how good that could be.

Are y'all familiar with Lebanon bologna? I can get it at Lidl in Atlanta, but otherwise I only see it around MD and PA. It's made in Lebanon, PA. If you like summer sausage, you would like Lebanon bologna. It's very similar.

My favorite!!!!!

I put some on a frozen pizza recently. It was pretty good. Have thought about including it in the rotation next time I have a homemade pizza party.

quote:

---

happy to see it on the shelves at the grocery.

---

I grabbed some locally made summer sausage in Wisconsin a couple weeks ago and it was damn good.

DIRECTIONS
Cut the bacon strips in half length-wise (just leave in the package and cut with a knife). Cut the sausage into pieces that are about the same width of the bacon strips. Just toss the ends of the sausages.
Wrap the 1/2-strips of bacon around the sausages and hold it in place with a toothpick. Place on top of a cookie sheet. Now I like to do these two ways: for a spicy kick shake a few pepper flakes on top of each sausage or for more of a sweeter flavor try a small sliver of candied ginger.
Top each sausage with a loose 1/2 - 3/4 tsp scoop of brown sugar. The brown sugar will be used to gauge when the sausages are done. When it melts down and turns into a little volcano of brown sugar they are READY!
If your grill is already full then put these in your oven at 300°F for approximately 45-60 minutes. Its nearly impossible to overcook these, but you do want to keep some of the molten brown sugar on top for flavor. So don't forget to give your guests this treat.