Landhunter sausage - special smoked hard sausage

LANDJÄGER Austrian Sausage | Smoked, spicy cured sausage – 2 pairs

Name: ▷🥇 Sausage "LANDHUNTER" | traditional smoked hard sausage
SKU: AS093
Price: 8.42 EUR
Availability: InStock
Rating: 5.00 (1 reviews)

Rated 5.00 out of 5 based on 1 customer rating

(1 customer review)

€ 8,42

Austrian sausage speciatly. Per 100 g Landjäger 140 g of beef and pork meet are processed – additionally refined with bacon. Artisanal local small scale sausage manufacturing.

“Landhunter” impress with their sophisticated recipe. They are an ideal natural snack for in between!

Packing unit: 2 pairs – approx. 190 g

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SKU: AS093 Category: Landhunter sausage Tags: Kantwurst, Landhunter, Landjäger

TRADITIONAL AUSTRIAN LANDHUNTER – special cured smoked dryThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info sausage specialty with rectangular shape – Kantwurst type

In German language called Landjäger.

Landjäger (a special kind of Kantwurst) is an original Austrian dry sausage specialty, very unique through its characteristic square shape. The hard sausage “Landjäger” impress with its special spicy taste. It is an ideal naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info snack for in between!

The typical local hard sausage from the Austrian alps and alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info regions. The hard, square-shaped sausages are made from pork, beef and bacon. Landhunter (Landjäger) are short smoked and air-dried hard sausages, which are usually produced in pairs.

This specialty has always been popular with young and old. As a typical backpack sausage, landhunters are being eaten with or without bread or are eaten directly (without a knife) from the hand.

Our Landjäger sausages are made by our master sausage maker from high qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info pork and beef, as well as selected spices and then brought into the practical, rectangular shape. He succeeds in creating an exciting handmade tasty and spicy sausage for every day.

During the maturation periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info, our Langjäger sausage lose up to 40% of their fresh weight (water reduction by drying).

For storage, a cool, dry room with a temperature of up to 18 ° C is sufficient.
Ideally the landhunter should be stored under vacuum. The sausage shelf life is at least 2 months
Due to the open storage of the Landjäger it loses water, so it becomes harder. And the taste becomes more intense.
If Lanjäger are stored open, then white spots can form on the sausage casing. This is salt crystallization and no moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info. The sausage consumption is easily possible or you simply remove it with brush & water.

Quadrangular Landjäger

Quadrangular pressed in natural gut Landjäger are a specialty from Southern Germany, AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info and Switzerland.

Landjäger international

Sometimes they are also called whip sticks, Bauraseufzer (farmer’s sigh) or Unteruhlbacher (after Stuttgart-Uhlbach). In Alsace, Landjäger are called “gendarmes”.

Landjäger recommendation

As a typical backpack sausage, landhunters with or without bread are eaten directly from the hand. In addition, a grilled landhunter on the campfire tastes wonderful.

Indulgence classification Landhunter – Landjäger

The peculiarity of the Landjäger is in its versatility.

Landhunter intensity (mild – spicy)

middle spicy

Landhunter consistency (soft – hard)

Salami hardness

Landhunter shelf life (1 – 6 months)

at least 2 months shelf life

No Fillers, you have our word!

As the world becomes more and more interested in what’s inside the food we eat, we wanted to remind our customers of our insistence in creating a superior sausage product that meets the mark in flavor and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.

Our sausage products have never contained any filler, and we pride ourselves in using only premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info cuts of meat. It’s a tradition that guides and follows us as we continue to bring you the food you love and trust. That is our promise!

Weight	0,19 kg
Beef origin	Farmers from Bregenzerwald, Nußbaumer Helmut – Langenegg, Vonach AMA-meat
Pork origin	Farmers from Bregenzerwald, Schestauber, Oberösterreich – pork sides
Manufacturer ID	AT 80166 EG
Weight	190 Gramm
Storage conditions	Storage refrigerated or cool to + 18 ° C
Additional Ingredients	Antioxidant: sodium ascorbate, bacon, dextrose, Iodine free salt, maltodextrin, Preservative: sodium nitrite, smoke, spice extracts, spices
Brand	Alpen Sepp
Country of origin	Austria
Meat content	100 g contains 140 g of beef and pork meet
Sausage casing	Cattle Collagen Intestine
Taste Intensity	spicy
Kind of sausage	Landhunter sausage
GTIN	9120022281858

Nutritional value Landjäger – artisan sausage

Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of salami contain:

Energy value	514 kcal/2128 KJ
FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info	46 g
of it saturated	20 g
Carbohydrates	<0,5 g
SugarPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info	<0,5 g
ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info	25 g
Salt	6,1 g

1 review for LANDJÄGER Austrian Sausage | Smoked, spicy cured sausage – 2 pairs

Rated 5 out of 5

Mariann (verified owner) – 23. January 2017

As always a great treat. is not the first time I eat it.

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