skip to Main Content
5 Fun Ways to Get Creative with Summer Sausage

Cheese, summer sausage, and crackers are a classic match made in heaven. But if you’re tired of the same old, same old, check out five ways to get creative the next time you break out the Summer Sausage – these creative recipes are sure to please everyone!


Teriyaki Summer Sausage Appetizer Skewers

Take your appetizers to the next level with this delicious and fun teriyaki summer sausage recipe!




  1. Set your oven to broil. While the oven is heating up, soak the water chestnuts in soy sauce for 15 minutes and then drain.
  2. Cut up Meyer’s Summer Sausage and pineapple into small bites.
  3. Put together skewers. Start with pineapple, and then add water chestnut, then the summer sausage. Repeat for each skewer.
  4. Line the skewers on a rimmed baking tray lined with foil. Brush skewers with teriyaki sauce and broil in the oven until they begin to brown, about 2-3 minutes.
  5. Sprinkle cooked skewers with chopped cilantro & serve.


Summer Sausage Bruschetta

Take the classic bruschetta appetizer to the next level by adding Meyer’s Summer Sausage the next time you have guests over.


  • Meyer’s Original Summer Sausage
  • 1 loaf French bread
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 4 plum tomatoes, thinly sliced
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded Mozzarella cheese
  • 1 tsp. dried oregano
  • 1 tsp. dried basil



  1. Preheat oven to broil on high. Cut Summer Sausage into small cubes and set aside.
  2. Cut French bread loaf in half lengthwise and then cut in half crosswise. Combine the olive oil and garlic in a small bowl, and then brush on cut sides of the bread. Place bread pieces on a foil lined baking sheet.
  3. Lay the plum tomato slices on top of the bread pieces, and top with summer sausage, both shredded cheeses, and finish with dried basil & oregano.
  4. Broil the bread 4” from the heat for abut 5 minutes or until the cheese is melted and the edges of the bread are slightly brown. Remove from oven. Cut each bread section into 3 slices and then serve.


Jambalaya with Summer Sausage

Don’t knock it ’til you’ve tried it! This unique spin on the classic Louisiana jambalaya is not for the traditionalist, but if you like to experiment with cooking, this recipe is for you!


  • 2 boneless, skinless chicken breasts, cut into 1 inch cubes
  • 8 oz Meyer’s Original Summer Sausage, casing removed & cut into 1 inch cubes
  • 2 tbsp. Canola oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 stalks celery, rinsed & diced
  • 3 cloves garlic, minced
  • ½ tsp. fresh rosemary, minced
  • ½ tsp. dried thyme,
  • ½ tsp. ground cumin
  • ½ tsp. hot chili powder
  • 2 tbsp. fresh parsley, chopped
  • 1 bay leaf
  • 1 ½ cups basmati rice
  • 1 can stewed tomatoes
  • 2 cups water
  • kosher salt & cracked black pepper to taste


  1. Add canola oil to a two-quart saucepan and place over medium-high heat. Season all sides of the chicken with kosher salt & pepper & add to pan once hot. Brown the chicken, just a couple minutes per side, then remove & set aside.
  2. Turn down the heat to medium to medium-low & add diced onion, red bell pepper, & celery. Cook, stirring occasionally, until onions are translucent, about 10 to 15 minutes.
  3. Now add the garlic, rosemary, thyme, cumin, chili powder, and basmati rice to the pan. Mix ingredients and allow to cook, stirring frequently, until the rice is JUST starting to toast and turns a light golden color.
  4. Next, add in the bay leaf, stewed tomatoes, water, chicken, summer sausage, and a pinch of salt & pepper to the pan. Turn the heat to high and bring ingredients to a boil.
  5. Once mixture comes to a boil, cover the pan & reduce heat to low. Simmer until all the liquid has been absorbed, about 20 to 30 minutes.
  6. Remove from heat and let sit, covered for about 10 minutes. Fluff with a fork and serve!


Summer Sausage Pasta

This pasta recipe is easy & quick, but it doesn’t hold back on flavor!


  • ½ pint cherry or grape tomatoes halved
  • ½ onion, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, quartered and sliced
  • of Meyer’s Original Summer Sausage
  • 3 cloves garlic
  • 1 tbsp. extra virgin olive oil
  • 1/8 tsp. salt & pepper
  • ½ tsp. Italian seasoning
  • 1 15-oz can of chicken broth
  • 1 cup grated Parmesan cheese
  • 1 cup cream
  • 2 tbsp. flour
  • 1/8 tsp. black pepper
  • ¾ lb. farfalle pasta



  1. Cook farfalle pasta according to the package directions. Drain once cooked and set aside.
  2. Quickly sear the summer sausage on both sides on medium-high heat in a sauté pan. Remove from pan and drain any rendered fat.
  3. Using the same sauté pan, heat the olive oil over medium-high heat. Add all of the vegetables, garlic, and salt & pepper. Sauté for 4-6 minutes or until desired doneness.
  4. Lastly, add Italian seasoning and mix well. Return summer sausage to the pan to combine with the vegetables.



  1. While the vegetables are cooking, whisk together flour and ¼ cup chicken broth until smooth in a saucepan.
  2. Once the roux is smooth, add the remaining broth and slowly whisk in the Parmesan cheese.
  3. Add in cream and continue to whisk mixture together, and then add the black pepper.
  4. Combine sauce with the meat and veggies and mix well. Serve & enjoy!


Summer Sausage Stew

Have a hankering for something hearty? Give this Balkan Summer Sausage stew recipe a try!


  • 2 slices bacon, chopped
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 tsp. dried marjoram
  • 1 tsp. caraway seed
  • ½ tsp. dried oregano
  • ½ tsp. red pepper flakes
  • 1 tsp. kosher salt
  • ½ tsp. teaspoon black pepper
  • 1 bay leaf
  • 1 15-oz can diced tomatoes
  • 2 cups hot water
  • Meyer’s Original Summer Sausage, skin removed & diced small
  • 2 medium potatoes, skins on, diced
  • 1 lb. zucchini, cut in half moons
  • sour cream for serving
  • Optional: bread for dipping


  1. In a large skillet, cook the bacon on medium-high heat. Add onions, peppers, spices & the bay leaf and continue cooking until onions start to brown.
  2. Transfer cooked ingredients to a deeper pot. Stir in tomatoes and hot water, and bring to a boil.
  3. Add the potatoes and the summer sausage, and return to a boil. Then reduce heat to maintain a slow simmer.
  4. Cover and simmer for 10-15 minutes or until potatoes are nearly done.
  5. Arrange zucchini slices on top of the stew, cover & let simmer until zucchini is tender, or about 10 minutes. Remove the bay leaf from the stew.
  6. Serve stew in bowls and add sour cream for extra flavor and/or bread for dipping. Enjoy!



Image used under license from

Back To Top