Landjäger
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Landjäger, (in both the singular and the plural, which means "country hunter" or gamekeeper — originally a kind of mounted police in some German provinces) is a semi-dried sausage traditionally made in Southern Germany, Austria, Switzerland and Alsace (where the name in French is "gendarme").
They are made of roughly equal portions of beef and pork with lard, sugar, red wine and spices. They are each six to eight inches (15–20 cm) in length, made into links of two. Prior to smoking and drying they are pressed into a mold, which gives them their characteristic rectangular cross-section of about one inch by half an inch (2½ cm × 1 cm). Typically, a pair of Landjäger weigh about 100 g, and contribute energy of about 516 kCal. In Austria, Landjäger are sometimes made using horsemeat.
They are popular as a snack food during activities such as hiking. They also have a history as soldier's food because they keep without refrigeration and come in single-meal portions.
Landjäger tastes similar to dried salami. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
[edit] External links
- Landjäger in the online Culinary Heritage of Switzerland database.
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