€ 5,61
The Bregenzerwald Gendarmes impress with their sophisticated recipe. They are the perfect wild game natural snack for in-between meals!
Each 100 g of finished sausage contains 69.5 g of venison and 39.7 g of pork, further refined with bacon.
Packaging unit: 1 pair | approx. 140 g
Our Gendarme Sausage (Landhunter or Landjäger in German) is a true delicacy that impresses with its high-quality production and traditional craftsmanship. This raw sausage combines the best from venison of alpine red deer, pork, beef, and regional bacon.
The combination of premium ingredients and traditional methods makes the Gendarme Sausage an ideal natural snack for any occasion.
The distinct angular shape of the Landjäger originates from the Bregenzerwald region in Vorarlberg, where this sausage has a long tradition. Our master butcher uses carefully selected spices and shapes the sausage into its characteristic, practical form.
Gentle smoking and subsequent air-drying allow the sausage to develop its full aroma, delighting with perfectly balanced seasoning.
During the maturation process, our Landjäger sausages lose up to 40% of their fresh weight, intensifying their flavor and resulting in a particularly firm yet tender consistency.
This carefully crafted sausage reflects the tradition and quality of the Alpine region, offering an authentic taste experience that embodies the connection to nature and the artisanal skills of the region. Whether on a mountain hut or as an on-the-go snack, our Gendarme Sausage is always a delight.
For generations, this specialty has been popular among all age groups. As a typical backpack sausage, Gendarme Sausage is enjoyed with or without bread, directly from the hand.
Our Gendarme Sausage belongs to the family of our Red Deer varieties in our shop overview.
Interesting info from Wikipedia: Square-pressed in natural casing, they are a specialty from southern Germany, Austria, and Switzerland. Sometimes they are also called Whip Sticks, Farmer’s Sighs (Bauernseufzer), or Unteruhlbacher (after Stuttgart-Uhlbach). In Alsace, Landjäger is known as “Gendarmes.”
A decisive quality factor in sausage production is the quality of the meat used. The more pure muscle meat and the less connective tissue-rich pieces included in the salami sausage, the higher its quality.
The longer a sausage can dry or mature, the more intense its flavor and aroma become. The drying and maturation time can usually be identified by the firmness of the sausage: the firmer, the longer it underwent the maturation process.
Another important indicator is the amount of meat per 100g of finished sausage. The more meat used, the more intense the sausage flavor.
Square-pressed in natural casing, they are a specialty of southern Germany, Austria, and Switzerland.
Sometimes they are also called Whip Sticks, Farmer’s Sighs (Bauernseufzer), or Unteruhlbacher (after Stuttgart-Uhlbach). In Alsace, Landjäger is called “Gendarmes.”
As a typical backpack sausage, Landjäger is enjoyed with or without bread directly from the hand. Additionally, a grilled Landjäger by the campfire is simply delicious.
Landjäger is a traditional smoked sausage, especially popular in Switzerland, Germany, and Austria. It is made from beef and pork, seasoned with salt, pepper, garlic, and other spices.
After production, the sausage is usually air-dried and cold-smoked, which gives it an intense flavor and long shelf life. Historically, it was frequently used by hunters and hikers as provisions since it could last for weeks without refrigeration.
The name “Landjäger” likely originates from the rural police officer (Landjäger) of olden times who maintained order in the countryside.
Another theory suggests the name comes from the long, straight shape of the sausage, reminiscent of a stick or ruler, referred to as “Jäger” in Swiss dialect.
The specialty of Gendarme Sausage lies in its distinctive wild flavor and versatility.
Gendarme Sausage Intensity
How spicy is the Gendarme Sausage? We rate it on a scale of 0 (mild) to 10 (spicy).
Gendarme Sausage Consistency
How firm is the Gendarme Sausage? We rate it on a scale of 0 (soft) to 10 (hard).
Gendarme Sausage Shelf Life
How long does the Gendarme Sausage last? We rate it between 1 to 6 months.
Red deer are the most powerful and largest antlers of our Alps. Deer are found around 12 subspecies worldwide. The red deer is a species of the real deer. Among the deer species, the red deer is characterized by a particularly large and widespread antler.
This hunting trophy coveted antler is only developed by male animals. The red deer was originally a species of open and semi-open landscapes.
Due to the changed living conditions (road and settlement construction, tourism, …) and the changed recreational behavior of humans, the habitats for the red deer have been severely restricted in our Alps.
In contrast to the living in the flat land deer with 200 kg body weight, the deer in our Alpine region are rather heavy 150 kg.
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 | 0,14 kg |
|---|---|
| Wildfleischursprung | hunters from Bregenzerwald, Knöferl – Montafon |
| Pork origin | Farmers from Bregenzerwald, Schestauber, Oberösterreich – pork sides |
| Manufacturer ID | AT 70244 EG |
| Weight | |
| Storage conditions | Storage refrigerated or cool to + 18 ° C |
| Additional Ingredients | Antioxidant: sodium ascorbate, back bacon, beet sugar, dextrose, maltodextrin, Preservative: sodium nitrite, smoke, spices |
| Brand | Alpen Sepp |
| Country of origin | Austria |
| Kind of sausage | Landhunter sausage |
| Meat | red deer |
| Meat content | 100 g contains 80 g of game meat and 60 g of beef and pork |
| Taste Intensity | spicy |
| Sausage casing | Cattle Collagen Intestine |
| GTIN | 9120022281957 |
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 | 496 kcal/1942 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 | 39 g |
| of it saturated | 18 g |
| Carbohydrates | <1,5 g |
| SugarPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <1,5 g |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 28 g |
| Salt | 3,9 g |
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Jutta Poetz (verified owner) –
hmmmmmm, fantastic !!!
Mariann (verified owner) –
very tasty nice spicy but not over-seasoned. Can just be recommended.
Christa Franke (verified owner) –
Very tasty, will buy again and recommend.