<![CDATA[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!

]]>https://waltonsdev.nodebb.com/topic/4596/bavarian-summer-sausageRSS for NodeFri, 11 Sep 2026 02:04:25 GMTThu, 18 Nov 2021 23:47:22 GMT60<![CDATA[Reply to Bavarian Summer Sausage on Mon, 25 Apr 2022 19:49:31 GMT]]>nmac54
It can be frustrating. I have had some really good commercial sausages before, various styles, and find myself wishing I could duplicate that flavor/texture.

Even for a very experienced sausage maker, it can be next to impossible to duplicate a flavor when he/she has tasted it before.

Now think about your question and having someone make a recommendation when they have never tasted that wonderful sausage before.

Like I say, it can be frustrating.

]]>https://waltonsdev.nodebb.com/post/76258https://waltonsdev.nodebb.com/post/76258Mon, 25 Apr 2022 19:49:31 GMT<![CDATA[Reply to Bavarian Summer Sausage on Fri, 19 Nov 2021 03:52:43 GMT]]>I’ve never had them but following to see the recommendations. Might be interested

]]>https://waltonsdev.nodebb.com/post/57216https://waltonsdev.nodebb.com/post/57216Fri, 19 Nov 2021 03:52:43 GMT