I use fresh and freeze them. Run them through a food processor and add them frozen to the mix. Adds great color and flavor.
Bavarian Summer Sausage
Hey folks, I recently was given some venison summer sausage that was made by the Bavarian Sausage Co. up in Madison. Im not sure how to describe it other than it was a little drier (in a good way) than stuff I’ve made and it was pretty dang delicious. Has anyone had their summer sausage and can reccomend how to get mine closer to their product? I typically make H and jalepeno from waltons, and while they are both good, when I make them they aren’t brag about it to your friends good. Thanks!
I’ve never had them but following to see the recommendations. Might be interested