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Difference Between Summer Sausage And Salami

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richard wilts

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Discussion starter · #1 ·
Hi....I'm looking for the name and where to buy this sausage...I use to buy it in Otto's
Meats in St. Cloud , Minnesota which has been close for a few years....this is what it look like..it was very hard in a 1#roll....the color of the meat was dark brown....when sliced it had a kind of grease shine to it....I really like the taste of it...can anyone help me???THANK YOU Richard
 
#2 ·
Richard, that sounds like many, many dried sausages and salamis. Can you give us more of a description? Or maybe there is someone here that is familiar with Ottos. Was it one they made in house or was it a purchased item for them? If it was a purchased item do you remember anything about the packaging?
 
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#3 ·
It sounds like a variation of a summer sausage. There are so many different recipes it will be impossible to find one that is the same. I didn't notice if you were in MN but if you are try Schmidts in Nicollet.
 
Discussion starter · #5 ·
Mary...I when to Schmits site ..it dozen have much information on what each sausage is ,so I will call and ask if they have anything like it....By the way Otto's was a small butcher shop that made some of its own sausage but use to get sausage from other places and things liike sausage ends[cut offs on the end of sausages,]and the ends where kind of the same as the sausage I'm looking for...
 
#6 ·
If it was from one of the other local sausage shops you could try Howard Lake(not sure which one but it is southeast of St. Cloud). Any more info on the sausage like all beef, any visible spices, smoked or not, coarse ground texture or fine ground etc may help. That area is known for german type sausages so looking up those may help.
 
#7 ·
Since none of us went to the meat market with you or your dad, you might get farther with a better description of the sausage.

Garlicky?

Any particular spice stand out?

At all sweet?

Smoked?

Pork? Beef? Or a mix?

Was Otto's more German, Swiss, Polish, Russian or some other European?

As it stands, I don't have enough information to even begin to guess. The best I can do is suggest you start eating a lot of sausage and writing down their names. Names, as you now know to your chagrin, are important. At any rate, you're bound to find a few you like.

Let us know more of what you remember.

Good luck,
BDL
 
Discussion starter · #9 ·
BOAR D LAZE...I think it was smoked...not sweet...could not see any spices like mustard seed or peppercorn...I think it was all beef just because it was a very dark color...Otto,s was German....a friend of mind said it coud be Farmer sausage.,what do you think?? Over the last eight years I made and smoked summer sausage,ham,pepproni,bacon out of boneless pork shoulder roast, cured and flatten,smoke brats,fresh brats ,blood sausage butI don't know the name of this sausage ...
 
Discussion starter · #11 ·
Ed...if bloodwurst is the same as blood sausage then no it is'nt...don't no if it was kosher...at the time that I use to buy it[10 years ago] I did'nt know much about sausage or making sausage. now I can make my own that's way I would like to fine out what it is so I can make it .I have Rytek Kutas book [Great Sausage Recipes and Meat Curing] which has many recipes in it..
 
#15 ·
From your descritption of color, texture, flavor, presence of fat, and smokiness: Tziginskaya, aka Gypsy salami, aka German salami.

Don't know if you got it fresh, or hung and dried. If it was hung and dried so the casing got all wrinkled, the flavors concentrated, oy, it was delicious, and no wonder you're trying to track it down.

If you've got a good source with a lot of sausages tell them you're looking for a smoked salami. There are Russian, Hungarian, Polish as well as German salamis that should fit the bill. If you're making your own -- smoke it over cherry or other fruit wood.

Farmer's sausage: Wrong texture. Farmer's sausage is made with pretty big pieces of meat and ends up with a chunky or crumbly texture.

Summer sausage: Hard to say. What does the term really mean? It's so generic it might be any sausage which could be kept without refrigeration -- there must be 10,000 recipes.

IIRC, there's a "technical" difference between summer sausage and salami in that summer sausage can be eaten immediately and salami requires some amount of keeping. But that's off the top of my head, I could very well be totally wrong. Anyone know for sure?

Hope this helps,
BDL
 
Discussion starter · #16 ·
BDL...THANK FOR ALL THE INFORMATION..now at least I will have an idea where start looking .I hope other people will still take a shot at what it is..P.S. I use apple wood on most things I found that it taste all most like Hickery wood.
 
#17 ·
Richard, is it sour? Keep it simple. Go to the mall and buy some summer sausage from one of those temporary seasonal stores. This is the midwest. 99/100 times it's your typical summer sausage. There's a standard summer sausage for the midwest. May be different in Florida or Colorado, but here there's basically one summer sausage. (parts unknown)
 
#19 ·
That fits a dry cured summer sausage. There are several ways to make what is called "summer sausage" some require hanging to dry and others are ready as soon as they are smoked.
 
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