Landjäger
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Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, South Tyrol, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
Name
[edit]According to the Swiss German Dictionary, the name Landjäger was possibly derived from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time.'[1] The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer.[2][3] The Alsatian and French names for smoked air-cured sausage, Gendarm and gendarme, are apparently translations of the folk-etymologized German name. "Jäger" should be remembered as a direct, simplified translation from German, meaning "hunter." This could explain the sausage's renewed popularity in the more northern and German-settled parts of the United States. Dedicated hunters consider landjägers as food for hunters taking game to carry on the traditions associated with a lifestyle from previous generations of hunters. A very similar semi-dried sausage known as salamino cacciatore (translation: "hunter's sausage") is traditionally produced in Central and Northern Italy.
Ingredients
[edit]Landjäger sausages are made of roughly equal portions of beef and pork with lard, sugar, red wine, and spices, such as caraway, black pepper, coriander seed, and garlic.[4][5] They are each 15–20 cm (6–8 in) in length, made into links of two. Before smoking and drying, they are pressed into a mold, which gives them their characteristic rectangular cross-section of about 2+1⁄2 cm × 1 cm (1 in × 1⁄2 in). Typically, a pair of Landjäger weighs about 100 g and contains about 516 kcal. In Austria, Landjäger is sometimes made using horse meat.
See also
[edit]
- Culinary Heritage of Switzerland
- Animal production and consumption in Switzerland
- Swiss sausages and cured meats
- List of sausages
- Salame ticinese and Salsiz, other dried sausages from Switzerland
References
[edit]- ^ "What is Landjaeger?". hemplers. 2021. Archived from the original on December 30, 2022. Retrieved Dec 30, 2022.
- ^ "Landjäger". Schweizerisches Idiotikon. p. 21. Archived from the original on 2023-01-27. Retrieved 2023-01-24.
- ^ "Tige(n)fleisch". Schweizerisches Idiotikon. p. 1121. Archived from the original on 2017-02-01. Retrieved 2023-01-24.
- ^ "Landjäger / Gendarmes". Culinary Heritage of Switzerland. Archived from the original on 24 January 2023. Retrieved 24 January 2023.
- ^ L, Daniel (May 5, 2021). "Make your own Landjäger – Perfect Brotzeitsnack". wurstcircle. Archived from the original on December 30, 2022. Retrieved Dec 30, 2022.
External links
[edit]
- Landjäger in the online Culinary Heritage of Switzerland database.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
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