I have a sizeable stick/hunk of Beef Summer Sausage I got recently.  Usually, we slice and eat it on crackers.  I'd like to cook something in the crockpot with it - sort of like a hot appetizer.  Anyone have any suggestions?

My favorite appetizer...Slice about half inch thick and then cube ,saute on low to medium low till warmed,add half bottle (approx) of sweet and sour sauce. The best thing is you can keep it simmering for hours and it tastes great! I worked at Hickory Farms and this is how we used to give out samples. Simple and yummy!

GREAT!   idea Bonnie!  THX!

If you think of any others, since you are the closest to a Beef Summer Sausage Expert I know, let me know!

http://www.globalgourmet.com/food/egg/egg0796/sumsaug.html  Summer Sausage and Fried Onion on Rye

http://www.always-a-party.com/recipesOCT.html  (below)

Vegetarians and meat lovers unite. Really. What else are you going to put on your Summer Sausage? Or on your serving tray of Snacker Stackers and Snack Bites, Sticks and Slices? Thanks, vegetarians. You’ve made us aware of yet another reason to throw a party that centers around meat.

Snack Fact:
Vegetarians are people too. Invite some to the party so they can learn the error of their ways.

Serving Suggestions:
Top snack-size rye bread with a slice of Old Wisconsin Summer Sausage, a Roma tomato slice and finely diced cheddar cheese.

Top Waverly or Carr’s crackers with Old Wisconsin Summer Sausage, your favorite cheese, baby salad greens and a halved cucumber slice.

Snack Stackers with whole grain crackers, onion frills (green onion tops cut lengthwise and dipped in ice water to curl) or red onion slices and an Italian parsley leaf.

Start with Waverly or Carr’s crackers, put a decorative edge on a slice of cheese with a biscuit cutter, top with Snack Stackers and diced red bell pepper.

Serve with a selection of mustard, pickles and relish items.

Here's a cold pasta salad mix we love; I make it to our taste, and don't measure exactly, but you'll get the idea.

Fix a bunch of pasta, and while it cools....

Cut the summer sausage into bite-sized chunks.

Add the sausage, canned artichoke hearts cut into smaller pieces, and a bunch of black olives halved, to the pasta.

Add garlic to taste; add lemon juice to taste, and olive oil to keep it moist. Mix up all together. Yum!  

We really like this one ...

Spicy Honey-Mustard Sausage Wraps

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. honey mustard
1 pkg. (16 ounces) turkey or beef kielbasa or summer sausage, cut into 8 pieces


Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Beat the the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 13 x 9-inch rectangle. Brush the pastry with the honey mustard. Cut the pastry into 8 (about 4 1/2 x 3-inch) rectangles.

Place 1 piece kielbasa in the center of each pastry rectangle. Brush the edges with the egg mixture. Fold the pastry over the kielbasa and press the edges to seal. Place the wraps seam-side down on the baking sheet. Brush the wraps with the egg mixture.

Bake for 25 minutes or until the wraps are golden. Remove from the baking sheets and cool for 5 minutes on a wire rack. Serve with additional honey mustard for dipping.