Landjäger
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Landjäger, (in both the singular and the plural, which literally means "country hunters" — originally a kind of mounted police in some German provinces) is a dried sausage traditionally made in Southern Germany and Switzerland.
It is made of roughly equal portions of beef and pork with lard, sugar and spices. They are usually made into links of six to eight inch (15–20 cm) length. These are then pressed into a mold before drying, 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 weighs about 100 g, and contributes energy of about 516 kCal. In Austria, Landjäger is sometimes made using horsemeat.
Popular as a snack food during activities such as hiking and treeplanting. 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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