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How to Slice Summer Sausage for a Holiday Snack Board
How do you slice summer sausage? Chill it, peel off the casing if it is a fibrous or plastic casing, then cut straight rounds or diagonal coins about 1/4" thick with a sharp, straight-edged knife in smooth strokes. Our pick is the Utility Knife 6", Gladiator Series, NSF Certified ($49), a nimble 6" blade in German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. It's long enough to go through a summer sausage in one stroke and small enough for a crowded snack board.
Summer sausage is a holiday staple in gift boxes and on cheese boards. It's firmer than fresh sausage but softer than hard salami, so slices tear if the knife is dull or the sausage is warm.
Cut guide
| Cut | Thickness | Use it for |
|---|---|---|
| Rounds | About 1/4" | Crackers, sandwiches |
| Diagonal coins | About 1/4" | Boards; larger, more attractive slices |
| Half-moons | About 1/4" | Small crackers, kids' plates |
| Cubes | About 1/2" | Toothpick snacks, salads |
| Thin shaves | As thin as you can | Sandwiches, wraps |
Should you peel the casing?
Check the package. Many summer sausages come in a fibrous or plastic casing that isn't meant to be eaten; peel it. Some use an edible collagen casing that can stay on. If you're unsure, peel it. To peel, score a shallow line along the length with the tip of a paring knife and pull the casing back. Only peel the section you're slicing so the rest stays fresh.
How to slice it
Chill. Cold sausage slices cleaner. Keep it in the fridge until you're ready to cut.
Trim the ends. The ends are often crimped or uneven. Trim them and snack on them.
Slice with full strokes. Start at the heel and pull the blade through in one stroke. A sawing motion squashes the round into an oval.
Keep thickness even. Use your guide hand's knuckles against the side of the blade, fingertips curled under.
Building a board
Pair the sausage with a hard cheese, a soft cheese, crackers, mustard and something sweet like dried fruit. Fan the diagonal coins in an S shape so they read as generous. See also our guide to slicing salami.
Storing leftovers
Unopened shelf-stable summer sausage follows the package date. Once opened, wrap the cut end tightly and refrigerate it, and follow the label for how long it keeps.
Choosing the right knife
A serrated knife can tear the soft interior of summer sausage and leaves ridged slices. A straight edge gives cleaner faces. A 6" utility or 8" chef's knife both work; the shorter blade is easier to control on a small board, while a chef's knife suits slicing a whole log at once. Whatever you use, a quick hone first makes a visible difference. If you're slicing for a crowd, cut one sausage at a time and keep the rest chilled, since slices from a warm log smear and stick together on the platter.
Gift basket tip
Summer sausage is a popular holiday gift. If you're giving one, pair it with a small board and a utility knife so the recipient can slice and serve right away.
Our picks
Utility Knife 6", Gladiator Series, NSF Certified ($49). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 6" utility knife sized for sausages and cheese.
Lionswood Teak Cutting Board, Medium Size ($169). A teak board doubles as a serving platter.
FAQ
What is the best knife for slicing summer sausage?
A sharp, straight-edged utility knife. The Dalstrong Gladiator Series 6" Utility Knife ($49) is long enough for one clean stroke through the sausage and easy to control on a board.
Do you take the casing off summer sausage?
Usually. Fibrous and plastic casings aren't edible, so peel them. Edible collagen casings can stay on.
How thick should summer sausage be sliced?
About 1/4" for crackers and boards.
Should summer sausage be cold to slice?
Yes. Cold sausage slices cleaner and holds its shape.
How do you store opened summer sausage?
Wrap the cut end tightly and refrigerate it, following the package label.
