Landjäger

Various country hunters

As Landjäger (in French-speaking Switzerland Gendarmes ) is called portioned reddened sausages . The origin is believed to be in the Alemannic cultural area. The name should go back to the comparison with land hunters .

Word origin

According to the Swiss Idiotikon, the word Landjäger can be traced back to dialect long term , which means “long smoked”, “long air-dried”. The joking reinterpretation is possibly inspired by the fact that the stiff appearance of the sausage was compared to the military stiffness of a uniform.

variants

Landjäger in Germany

Many types of sausage have standardized recipes that have developed in the butcher's trade. The names mostly indicate essential ingredients and the (supposed) area of origin. Fat pork belly and streaky beef with a fat content of 20% are used for production. Typical spices are nitrite curing salt, white pepper and caraway seeds . In preparation kuttert to the beef to the finest grain. The pork is down to pea size minced . The sausages are twisted in pairs with a piece weight of 80 to 125 grams in pig intestines with a caliber of 28 mm / 32 cm . The sausages are then pressed in boxes for 1 to 2 days, which gives them the typical angular cross-section . After a drying phase of 2 days, they are smoked cold for about 24 hours . They are then ready for consumption.

Landjägerwurst : The sausage meat is filled in artificial casings with a caliber of 50 mm / 60 cm. Otherwise the production is identical.
Schweizer Landjäger : In Germany, raw sausages are named that are leaner than the usual ones there. Nitrite curing salt, pepper and mustard seeds are used as spices . Otherwise the production is identical to the Landjäger.
Tiroler Landjäger : The sausage meat from tourist sausages is used for this . The sausages differ from the other country hunters in that they are not pressed.

In the German Food Book it is stipulated that Landjäger are cut-resistant raw sausages made from beef rich in tendons, fatty pork and fatty tissue. Special features are a medium to fine-grain structure. They are usually filled into thin pork casings and pressed flat.

Landjäger in Switzerland

In general, portioned raw sausages made from beef and bacon are called this. They are also given a square cross-section by pressing before smoking. Nitrite curing salt, red wine , caraway seeds , pepper, coriander and garlic are common seasonings .

Appenzeller Landjäger (also Pantli ): For this variant from the Appenzellerland , pork muscle meat is also used.

Web links

Commons : Landjäger - Collection of pictures, videos and audio files

Landjäger , cuisine from Baden on a page about the city of Baden-Baden
Landjäger / Gendarmes in the database of Culinary Heritage of Switzerland

Individual evidence

↑ See Schweizerisches Idiotikon, Vol. III, 20: Land-Jäger Bed. 3, with a note as well as Vol. XII, 1120: ge-digen Bed. 3aβ, from Col. 1121 below .
↑ The manufacture of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition, ISBN 978-3-86641-187-6 .
↑ Guidelines for Meat and Meat Products DLMB, No. 2.211.18
↑ Entry in the Culinary Heritage of Switzerland

[1] See Schweizerisches Idiotikon, Vol. III, 20: Land-Jäger Bed. 3, with a note as well as Vol. XII, 1120: ge-digen Bed. 3aβ, from Col. 1121 below .

[2] The manufacture of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition, ISBN 978-3-86641-187-6 .

[3] Guidelines for Meat and Meat Products DLMB, No. 2.211.18

[4] Entry in the Culinary Heritage of Switzerland