TagLine Here

Summer Sausage

Beltie Beef Summer Sausage


Traditionally the name “summer sausage” is used for sausage that can be kept without the need for refrigeration.  Summer sausage is usually a mixture of pork and other meat such as beef and venison. Summer sausage can be either dried or smoked, and curing ingredients can vary significantly, although some sort of curing salt is almost always used. Seasonings may include different types of sugar, mustard seeds, black pepper and garlic salt.

In spite of its name, summer sausage actually tends to be made in the autumn, during traditional hunting seasons in North America and Europe. Summer sausage, like all sausages, usually makes use of leftover scrap meat and organ meat that would otherwise be wasted.

Many nations have their own varieties of summer sausage, dating to periods when meat needed to be well preserved since refrigeration was not an option. The food product is often available at butchers and in boutique shops which import special regional foods.

Enter an entirely new type of summer sausage. In early 2005 Beltie Beef, noticing the lack of availability of certified organic beef sausage, particularly beef summer sausage, decided to develop an entirely new product. We postulated that a grass-fed animal would produce a leaner, and healthier sausage product. We wanted to make a product lower in fat, cholesterol, sodium and without nitrite preservatives, yet still preserving the vitamin and polyunsaturated fatty acid content characteristic of grass-fed beef. In addition we wanted a product that was without nitrate, nitrite and monosodium glutamate.  Most summer sausage is made from the trim and organ parts of the animal. We decided to meet our goals it would be necessary to use the beef cuts that normally went into roasts or ground chuck for our sausage product. Our partnership with Peter Blokhuis, a USDA and Certified Organic processor was critical to this project. Peter is a Netherlands born meat processor schooled in the European methods of meat processing and sausage production. Using our certified organic, grass-fed beef and after 2 years of hard work Pete was able to come up with a recipe that enabled a tasty, low fat, low cholesterol, low sodium, summer sausage product that met all our goals.

The table below shows a nutritional comparison among Beltie Beef Summer Sausage, other commercially available summer sausages and turkey summer sausage and supports our efforts to produce a lean, healthier all beef summer sausage. We hope you will appreciate our efforts and truly enjoy our product.

 

 

 

 

Summer Sausage Nutrition facts

 Per 2 oz. (56g) Serving Size

 

Product Comparison

  Beltie Beef Beef Sausage Turkey Sausage
Total Calories 87 %DV 233 90
Calories from fat 27   159 30
Total Fat(g) 3 5 18 4
Saturated fat(g) .4 2 7 1
Cholesterol (mg) 2   44 45
Sodium (mg) 94 4 667 730
Total Carbohydrates (g) 4 1   7
Dietary fiber (g) 0     0
Sugar (g) 3     6
Protein (g) 11 39 9 12
Optional nutritional information
Vitamin A (IU) 49 1    
Vitamin C (mg) 0.38 0    
Calcium (mg) 64 12    
Iron (mg) 0.49 3    
Thiamine (mg) 0.106 7    
Riboflavin (mg) 0.088 5    
Niacin (mg) 2.06 10    
Potassium (mg) 177 13    
Phosphorus (mg) 156 16    
Magnesium (mg) 10 2    
Trans fat (mg) 0.24   [1000] 0    

 

 

 

 

Copyright © 2017 Beltie Beef LLC. Powered by Zen Cart