In fact, that is the only way I prepare it. This is the sausage of Octoberfest. It is made from pork and veal and a long list of spices. In this country it is stuffed into hog casings but in parts of Germany and my favorite is the sheep casing size. These are fermented sausages made from pork and beef.
Summer is cooked, Salami is dried and beer sticks can be either.
Smoking is optional. The Summer can be stuffed into fibrous casings or beef middles for the traditional size. They can also be stuffed into sheep casings for beer sticks. As there is a great deal of shrinking in Salami, they can not be stuffed in fibrous casings. They are best stuffed into beef middles as fibrous casings do not shrink with the sausage.