Sausage can be tricky for low-carbers, because there are so many varieties from which to choose. Breakfast sausage (the kind you buy in the tube and cut into patties) tends to be nominal carbs, if any. Link sausage, on the other hand, varies dramatically. It can be very low (I look for labels that specify gluten-free, because that usually means no/little fillers), but it can also be very high. You just have to read the labels.

One of my favorite sausages — even before I went low-carb — is summer sausage. Like link sausage, you need to check the label, but most of the time, it is very low in carbs. I love it because it is so versatile. I have summer sausage and cheese for dinner at least once a week, particularly if I’m fixing something for the boys that isn’t easily adaptable (like pot pies, etc.). Usually, I can take ingredients from their dinner (like the spaghetti/meat sauce sans noodles) and modify it to make something for myself, but in a pinch, summer sausage and cheese is nomnomnom for a quick & easy dinner.

Since we’ve hit 21 straight days of triple-digit temps here in Central Texas, I thought that a feature on “summer” sausage would be appropriate. 😉 Enjoy!