This is a sponsored post written by me on behalf of Klement’s Sausage. All opinions are 100% mine.
I had not had summer sausage (at least that I remember) before moving to Wisconsin. The first time we hosted a gathering at our new home, my father-in-law showed up with a snack plate made up of Klement’s summer sausage and a variety of cheeses. I immediately fell in love and it became a staple anytime we were having people over. Klement’s Sausage is one of those treats that everyone loves, so you just can’t go wrong! That’s why I’m so thrilled to be partnering with Klement’s for this post about Klement’s summer sausage.
Why Klement’s? Well, for starters it’s from Milwaukee, Wisconsin and we all know that Milwaukee knows sausage! I love that it’s a local company, but if you’re not in the Milwaukee area have no fear – it’s available far and wide, not just in Wisconsin. (You can locate a store that carries it here.) It’s worth seeking out Klement’s since it is handcrafted to have that authentic small batch, European taste. I also love that Klement’s offers a variety of flavors of summer sausage: garlic, cheddar, even jalapeno. There’s a flavor for every taste.
Since Klement’s Summer Sausage is so popular on cheese platters, it never even occurred to me that it could be served cooked. It turns out that grilling or frying summer sausage makes the flavor even more intense and super yummy – it kind of reminds me of beef bacon when you fry it in a cast iron skillet. The summer sausage is precooked, so you don’t even have to worry about whether it is done enough – it’s all a matter of your personal preference. Personally, I like it a little blackened.
My favorite way of enjoying grilled summer sausage is in sliders with some broccoli slaw and lettuce. They are really easy to make and are a guaranteed hit. My favorite summer sausage to use with this recipe is the garlic!
Slice up the summer sausage into pieces at least 1/2 inch thick.
Place them on the grill over medium heat. (If you prefer not to grill or do not have a grill, they are equally as good fried in a cast iron frying pan over medium high heat.)
Grill (or fry) to desired doneness.
Make a batch of broccoli slaw with broccoli stems, carrots and purple cabbage all shredded and mixed with cole slaw dressing. (Or use a bag of prepared slaw if easier.)
Cover bottom of slider bun with slaw.
Place sausage on slider bun with a slice of Havarti cheese on top.
Top with lettuce and top of bun.