Johnsonville Original Summer Sausages 2/20oz. Good Source of Protein, Great for Charcuterie and Cheese Boards

These are great they taste great and are wonderful for what I call redneck charcuterie. Decent value for the size of the product. Like all food stuffs they are more expensive than they used to be and than anyone really wants to pay, but I digress.Just remember to refrigerate them after opening. They are shelf stable until open but they will start to spoil after a week or two if left in the pantry once the casing is opened. I forgot that and had to end up throwing part of one away.

Always the best choice. It was our staple while residing in WI. Now happy to be able to order it here in FL. Now just need the WI cheese spread, Pinah chips, and some good Cheddar to go with it.

Good jalapeño cheddar summer sausage

Johnsonville Original Summer Sausage is my favorite summer sausage by far. I usually use it thinly sliced for sandwiches. It's a very good deal at my local grocery stores here in California but for some inexplicable reason summer sausage is stocked only during the winter and not during the summer. Who knows? Price wise, the two 20 ounce sausages for $28.99 works out to $0.72 per ounce. I could purchase the 12 ounce size all day long from my local grocery store for $0.50 per ounce. Where is the volume discount, here? This deal comes from Johnsonville directly so it is nice for me to have summer sausage during the summer. The summer sausage travels without refrigeration just fine, even during the summer. Mine arrived in perfect shape with a best-by date months into the future.

can't beat this for taste and quality

The taste was better than hickory farms and not as greasy. Didn’t seem to have the fat texture or taste. I feel the cost was better for the quality than hickory farms also for that size. We have bought several times and all were perfect and no greasiness

I got the Old Wisconsin brand of summer sausage from Amazon yesterday and the Johnsonville today to do a comparison. The Johnsonville is tough, dry, salty and difficult to eat. The Old Wisconsin is much moister, soft, fresh with a great flavor and texture. The only problem with the Old Wisconsin is that I found tiny pieces of bone that had been ground up with the meat. Honestly though, the Johnsonville is so dry I probably wouldn’t notice any bone fragments. I hope this is helpful.

It’s great