GENDARME FROM RED DEER | Raw sausage, cured sausage from venison | Austrian PREMIUM hard sausage from Alpine red deer | 1 pair | Hirschlandjäger

GENDARME SAUSAGE | Raw Sausage Kantwurst from Deer | DELUXE Sausage from Local Red Deer | Exceptional Taste & Guaranteed Enjoyment | 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.”

Gendarme Sausage Tips | Quality Standards

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.

• For storing the Gendarme Sausage, a cool, dry place up to 18°C is sufficient.
• Ideally, store the Gendarme Sausage vacuum-packed. It is shelf-stable for at least 2 months.
• With open storage, the sausage loses water, becoming harder over time and even more flavorful.
• When sausages are openly stored, white spots or patches may form on the sausage casing. This is salt crystallization, not mold. They are safe to consume or can be removed with a brush and water.