If you’re a fan of cured meats, you might have stumbled upon both Thüringer cervelat and summer sausage, and questioned how they differ.
These two sausage varieties may look alike, but they each possess their own unique characteristics and flavor profiles.
Let’s explore the key differences between Thuringer and summer sausage, from their cooking and serving suggestions to their ingredients and production process.
Table of Contents
Thuringer Sausage: A Grilled Delight
Thuringer, also known as Thüringer cervelat, is a type of German sausage that originates from the region of Thuringia.
It’s a thin, straight sausage with a firm texture and is typically made of beef and pork, although some variations use only pork.
Thuringer is typically seasoned with garlic, caraway, and marjoram, which give it a savory and slightly spicy taste. It’s usually sold in long, straight links and can be sliced and served as a snack or used as sandwich meat.
Thuringer is best cooked on a grill or over an open flame and should be enjoyed immediately after cooking.
It has a smoky flavor and a crispy texture that makes it a popular choice for outdoor barbecues and cookouts.
Summer Sausage: A Versatile Choice
Summer sausage is a type of cured sausage that is popular in the United States. It’s typically made from beef and pork, although some variations may use only one of these meats.
The meat is ground and mixed with various seasonings, including garlic, mustard seeds, and black pepper, before being stuffed into a casing and then smoked.
Summer sausage is typically served cold and sliced thinly. It has a tangy and slightly spicy flavor, and its texture is firm and chewy.
Summer sausage is often enjoyed as a snack or appetizer, and it can also be used as sandwich meat.
What Makes Thuringer Sausage Different from Summer Sausage?
While they may look alike at first glance, these two types of sausage are actually quite distinct in terms of their ingredients, preparation, and taste. Let’s take a closer look at the differences between Thuringer and summer sausage.
Cooking Method
When it comes to cooking Thuringer and summer sausage, the methods differ quite a bit. Thuringer sausage is best cooked on a grill or over an open flame, and it should be enjoyed immediately after cooking.
The high heat of the grill or open flame caramelizes the exterior of the sausage, giving it a crispy, slightly charred texture that enhances the flavor of the meat.
In contrast, summer sausage is typically served cold and does not require any cooking.
This is because summer sausage is a cured sausage, which means that it has been treated with a mixture of salt, sugar, and other seasonings to preserve it. This curing process also gives summer sausage its distinctively tangy flavor.
If you do choose to cook summer sausage, it is important to do so gently and slowly to avoid overcooking the meat.
You can cook summer sausage in a pan on the stovetop, but be sure to use low to medium heat to avoid scorching the outside of the sausage. Alternatively, you can bake summer sausage in the oven at a low temperature (around 300°F) for about 30 minutes or until heated through.
Overall, the cooking methods for Thuringer and summer sausage are quite different, and the choice of method largely depends on your preferences and the occasion.
If you are hosting a barbecue or outdoor event, Thuringer sausage is a great choice for grilling. If you are looking for a quick and easy snack or appetizer, summer sausage can be enjoyed cold or heated gently on the stovetop or in the oven.
Meat
When it comes to the meat used in Thuringer and summer sausage, there are some differences to note.
Thuringer sausage is typically made from a combination of beef and pork. The specific ratio of beef to pork can vary, but it is typically around 70% pork and 30% beef. This combination of meats gives Thuringer sausage a rich, savory flavor and a firm texture.
On the other hand, summer sausage can be made from a variety of meats, including beef, pork, or a combination of the two. The meat used in summer sausage is typically ground and then mixed with a blend of seasonings and curing agents to give it its distinctive flavor and texture.
While the specific type of meat used in summer sausage can vary, note that the meat is typically chosen for its high-fat content. This is because the fat helps to keep the sausage moist and tender, and it also contributes to the rich, full flavor of the sausage.
Seasonings
Thuringer sausage is typically seasoned with garlic, caraway, and marjoram. These seasonings give the sausage a savory, slightly spicy flavor with a hint of sweetness. Garlic provides a strong, pungent flavor, while caraway adds a slightly sweet and nutty taste.
Marjoram, a member of the mint family, has a mild, sweet flavor that complements the other seasonings in Thuringer sausage.
Summer sausage, on the other hand, is often flavored with garlic, mustard seeds, and black pepper. These seasonings give summer sausage a tangy, slightly spicy flavor with a hint of sweetness. Garlic provides a strong, pungent flavor that pairs well with the tanginess of the mustard seeds. Black pepper adds a subtle spiciness to the sausage.
In addition to these primary seasonings, both Thuringer and summer sausage can also include a variety of other herbs and spices, such as paprika, onion powder, and cayenne pepper, to name a few. The specific blend of seasonings used can vary depending on the recipe and the preferences of the sausage maker.
Overall, the seasonings used in Thuringer and summer sausage are a key factor in determining their respective flavor profiles. While both types of sausage share some similar seasonings, the specific blend of seasonings used can make each type of sausage unique in its own right.
Texture
The texture is another important aspect that distinguishes Thuringer and summer sausage from each other.
Thuringer sausage is a thin, straight sausage with a firm texture. This texture is achieved by finely grinding the meat mixture and packing it tightly into casings. When cooked, Thuringer sausage has a satisfying snap to its casing, which gives way to a dense and meaty interior.
Summer sausage, on the other hand, is a larger, round sausage with a chewy texture. The meat mixture for summer sausage is also finely ground and packed into casings, but the casings are typically larger in diameter than those used for Thuringer sausage. The larger diameter casings give summer sausage a softer texture than Thuringer, with a chewy mouthfeel that is sometimes described as “juicy.”
The difference in texture between these two types of sausage is due in part to the different grinding techniques used. Thuringer sausage is typically ground more finely than summer sausage, which contributes to its firm texture. Summer sausage, on the other hand, is ground more coarsely, which gives it a chewier texture.
Serving
The serving methods for Thuringer and summer sausage are also different, adding to their unique characteristics.
Thuringer sausage is usually sold in long, straight links that can be sliced into rounds or strips. These slices can then be served as a snack, used as sandwich meat, or added to other dishes like salads or stews.
The versatility of Thuringer sausage makes it a popular ingredient in many different types of cuisine.
Summer sausage, on the other hand, is often served thinly sliced as a snack or appetizer.
The larger diameter of summer sausage means that it can be sliced into larger pieces than Thuringer, making it ideal for serving on a charcuterie board or as a party snack. It is typically served cold, either on its own or paired with other snacks like crackers or cheese.
Both Thuringer and summer sausage can be paired with a variety of different foods and flavors to enhance their unique tastes.
For example, Thuringer sausage pairs well with tangy mustard, pickles, and sauerkraut, while summer sausage can be paired with sweet fruits like apples or pears, as well as tangy cheeses like cheddar or goat cheese.
| Aspect | Thuringer Sausage | Summer Sausage |
| Cooking Method | Grilled or over an open flame and served immediately | Served cold and does not require cooking |
| Meat | Beef and pork | Beef, pork, or combination of the two |
| Seasonings | Garlic, caraway, and marjoram | Garlic, mustard seeds, and black pepper |
| Texture | Thin, straight sausage with a firm texture | Larger, round sausage with a chewy texture |
| Serving | Sold in long, straight links and used as sandwich meat or sliced as a snack | Thinly sliced as a snack or appetizer |
Conclusion
In conclusion, while Thuringer and summer sausage may appear similar at first glance, they are actually quite different in terms of their ingredients, preparation, taste, and serving method.
Whether you prefer the firm texture of Thuringer or the chewy texture of summer sausage, there is a sausage out there for everyone.
The next time you’re at the deli counter, why not try both and see which one you prefer?
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