As garlic cured meats go, this is a fresh-tasting, smoky, robust summer sausage, garlicky enough to satisfy, but not overpowering. Eat it sliced with crackers chopped with scrambled eggs or mixed in a casserole. A definite pleaser for garlic lovers.
Made in rural Mauston Wisconsin by two meat guys, John Hamm and David Bauer and their fantastic team using local game, natural casings and virtually no preservatives other than smoke. Summer Sausages are traditional cured and smoked sausages that are enjoyed during the summer months, and preserved to use during winter. Sumer sausages were customary during colonial times and throughout the conquest of new territories going West.