Wisconsin River Meats is famous for their summer sausage. Wisconsin is famous for its cheddar cheese. So we have just made the perfect combination. Our cheddar sausage is made using our same fine recipe since 1978. Add into the mix Wisconsin natural cheddar cheese and this taste and texture make for the perfect flavorful blend. Lean beef and pork with cheddar cheese, coarse ground, fully cooked and slow smoked over natural hickory.
This sausage and cheese are made in small batches and hand tied still today, cheddar summer sausage makes a great sandwich, snack, treat, appetizer and gift.
Cheddar cheese summer sausage are sold generously in two 1 lb vacuum sealed sausages (2 lbs total)
Ingredients: Beef, pork, high temp cheddar cheese, water, salt, dextrose, corn syrup solids, soy flour, spices, garlic powder, natural smoke flavor, lactic acid starter culture, monosodium glutamate, hydrolyzed soy protein, sodium erythorbate, sodium nitrite, collagen casing.
Safe Handling and Storage Tips
Our products are made in the traditional old world style with no added preservatives. It is the reason our products are of such high quality and taste so good. This also means that proper care must be taken when handling your products to ensure a positive experience for all.
Your products are processed to be shelf stable for shipping. Refrigeration is not required for transportation purposes. Products should be refrigerated upon receipt.
Products not to be consumed within a few weeks can and should be frozen for up to few months (this will not affect taste or texture). Opened packages should be consumed within one week. We are confident that the exceptional flavor and quality will keep you coming back, telling people about us and ordering for your friends, family members, and our brave military personnel.
Leave your products in the vacuum sealed packages they come in.
Consume any packages with broken seals from transportation first.
Refrigerate or freeze products immediately upon receipt.
Store vacuum sealed packages in the refrigerator or freezer, keep away from light sources as much as possible, and consume within a few weeks.
After opening vacuum package remove the remainder of the packaged product. Wipe excess moisture off product before rewrapping tightly to keep air, light and moisture out.
Products can be frozen for a few months without affecting taste or texture.
Some folks like to dry landjaeger and summer sausage further before consuming. As sausage dries moisture is lost, the texture becomes firmer and the flavor intensifies. Be careful not to contaminate the product.
Proper storage and prompt consumption will eliminate most sources of sausage spoilage. If, despite of proper handing, sausage looks or smells spoiled, use common sense and discard.