Summer sausage has been a delicious food staple since the famous Greek playwright, Aristophanes, mentions them in his play in 424 BC. Even the Odyssey mentions sausage. They were a favorite with the Ancient Romans, too, and they spread their use throughout Europe, where it became the go-to food throughout the Middle Ages and down to the present.
It’s no wonder it has lasted as a staple, too. Summer sausage can be kept without refrigeration because of its low pH, which also gives it a tasty kick. This combination of kick and portability makes it a favorite at picnics, parties, and anywhere one might want to travel and have a quick snack.
Summer sausage is also very versatile for cooking, and we have found the perfect recipe for our beef summer sausage. It’s Summer Sausage Jambalaya, made in under an hour!
Summer Sausage Jambalaya
You will need:
8 oz of our beef or Ragin’ Cajun Summer Sausage
2 tbsp of canola oil
1 diced onion
1 diced red bell pepper
2 stalks of celery that are, you guessed it, diced
3 cloves of garlic that is different: it’s minced.
1/2 tsp each of rosemary, dried thyme, ground cumin and chili powder.
2 tbsp parsley
1 bay leaf
1 1/2 cups basmati rice
1 can stewed tomatoes
2 cups of water
Salt and pepper to taste
Add the oil to a 2-quart saucepan pan. Sweat onions, bell peppers and celery until the onions are translucent. Add garlic, spices and rice to the pan and stir until the rice turns golden. Throw in the bay leaf, tomatoes, and our beef or Cajun sausage. You probably shouldn’t throw water, but this is the point where you add that, too. Put in your salt and pepper and bring everything to a boil. Let the whole thing simmer for 20 to 30 minutes while the rice gets soft and all the water disappears.
Now this will be the difficult part: Take your jambalaya off the heat and cover it for 10 minutes. This will let the sausage and the veggies blend their flavors. By then, everyone will be hungry from smelling it, so you will want to serve it immediately.
There are many other uses for this classic food, and we want you to experiment with them all. To get started, contact us and get your summer sausage.