Made with only lean pork and beef and house blended spices, our ORIGINAL summer sausage is READY TO EAT and a favorite for lunch, afternoon snacking, or served as a dinner party appetizer…. ALL YEAR LONG.

SKU: SKU-226 Wisconsin Summer Sausage – 1 lb. A delicious, unique summer sausage featuring Wisconsin cheddar cheese, cranberries, maple syrup, and honey.

Ingredients. Beef Pork, Salt, Dextrose, Contains 2% Or Less Of: Spices, Lactic Acid Starter Culture, Yeast Extract, Natural Flavor, Garlic Powder, Sodium Erythorbate, Sodium Nitrite.

INGREDIENTS: BEEF, SALT, CONTAINS 2% OR LESS OF: CORN SYRUP SOLIDS, NATURAL SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE (MADE FROM SUGAR), GARLIC POWDER, SODIUM NITRITE, WATER. GLUTEN FREE.

You can also fry it up or toss it in a casserole, but the real beauty of summer sausage is that it's simple, ready-to-eat, and tastes great at room temperature.

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).

Louie's Summer Sausage has won dozens of awards all over the world including: International Gold Medal- Frankfurt, Germany. Grand Champion- American Association of Meat Processors. Grand Champion and Best in Show- Wisconsin Association of Meat Processors.

Carl Buddig and Co. Impressed by our quality, Carl Buddig and Co., a family-owned meat processing company, purchased our company in 1981, expanding distribution and changing our name to Old Wisconsin Sausage Company.

Bottom Line: All meat that has been smoked, salted, cured, dried or canned is considered processed. This includes sausages, hot dogs, salami, ham and cured bacon.

Ingredients : Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Monosodium Glutamate, Sodium Ascorbate, Sodium Nitrite.

Ingredients : Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Monosodium Glutamate, Sodium Ascorbate, Sodium Nitrite.

Sodium nitrite or potassium nitrite play a key role in the safety of processed meats. Nitrites, or in slow cured meats sodium or potassium nitrates which are gradually converted to nitrites, are the key ingredients in meat cures.