Beyond the Blend: No. 500 Summer Sausage
A customer favorite and best-seller, our No. 500 Blue Ribbon Summer Sausage seasoning is called Blue Ribbon for a reason. This staple seasoning has traditional yet bold summer sausage flavors that have earned numerous trophies around the country. Our customer reviews speak for themselves:
"Good crowd pleaser" - Chris R.
"Always great texture and the taste is always on point...one of my favorites!!" - Britt E.
"My sausage is always the hit of every gathering, once people know that it is homemade they just have to try it and with PS Seasonings the flavor is always spot on." - Mark B.
You can't always describe it, but you can always recognize that distinctive smoky-salty-slightly tangy summer sausage flavor. Our No. 500 takes that distinctive flavor and enhances it with extra garlic and spices. Slice into your Blue Ribbon Summer Sausage and you'll see flecks of coarse black pepper that give a nice bite on the back end. We can't give all of our secrets away, but No. 500 gets its signature Summer Sausage flavor from a few key ingredients.
Coriander: The dried seed of the cilantro plant, coriander seeds have a warm, floral flavor with a slight tang from notes of citrus. Coriander is a common ingredient in summer sausage.
Nutmeg: Nutmeg is an incredibly intense spice with a strong and distinctive aroma. It is nutty and slightly sweet as well as warm.
Mustard Seed: A traditional summer sausage ingredient, mustard seed adds that tangy signature mustard flavor, plus the added visual element when slicing.
Paprika: Less of a traditional summer sausage flavor, paprika gives our Blue Ribbon version its signature red color and just a hint of that smoky paprika flavor.
For award-winning flavor, our No. 500 blend can be used to make summer sausage or even snack sticks. Each B-unit of seasoning is pre-measured for 25 lbs. of meat. If making a smaller batch, measure out 1 T of seasoning and 1.75 tsp cure per pound of meat.
Country-Style Smoked Sausage: Our classic, tried-and-true recipe for making homemade beef summer sausage.
Smoked Venison Sausage: If using wild game or venison, use 20 lbs. of game and 5 lbs. of pork.
Our Blue Ribbon blend is a great baseline seasoning that can be paired with a variety of add-ins and flavors. We recommend pairing with creamy High-Temp Cheddar Cheese or High-Temp Pepperjack. For a real impact, you can also stir in extra black pepper, mustard seed, dried fruit or crushed jalapeno pepper for some heat.
For making summer sausage, we recommend using the 2-2.5" Fibrous Mahogany casings. Their durability allows for tight stuffing, adheres to the meat during smoking, and peels off easily when ready to eat.