the flavor is strong enough but not overwhelming!. the garlic flavor provides an additional flavor burst beyond the basic sausage flavor. We prefer the bulk sausage as we let it dry out a bit to avoid a greasy feel. — PammySee All Reviews
To freeze summer sausage, wrap in wax paper or meat paper, date and freeze for up to three months. To thaw, remove from freezer and set out on counter to prevent molding.
Beef and pork, salt, dextrose, natural spices, monosodium glutamate, garlic, sodium erythorbate, lactic acid starter culture, natural flavoring, sodium nitrite.