RED DEER
RED DEER SAUSAGE | Hot-smoked game sausage | Austrian PREMIUM sausage from local wild game | 1 stick | Hirschwurst
€ 11,22
Discover a rustic sausage specialty with an excellent, mildly spicy flavor in our venison sausage made from wild game.
For 100 g of venison sausage, 82 g of venison and 61 g of pork are used.
Packaging unit: 1 sausage stick | approx. 320 g
- Red deer sausage description
- No fillers - just meat
- Sausage details
- Nutritional facts
- Customer questions and answers
- Reviews (3)
VENISON SAUSAGE | Wild Sausage Specialty from the Alps | Deluxe Sausage from Local Red Deer | Superb Taste & Guaranteed Enjoyment | 320 g
A true highlight on any sausage and game platter. Our venison sausage is made from fine local venison and lean pork.
Discover a rustic sausage specialty with an excellent, mildly spicy flavor with our venison sausage made from wild game.
Our venison sausage is a true masterpiece of AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info tradition and top-notch qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. Carefully crafted by our experienced butcher, it combines the best of venison and pork.
The focus is on the meat from local redAerobic cheese ripening means cheese ripening with oxygen. » More info deer from the untouched Alps, giving the sausage its uniquely delicate game flavor.
For 100 grams of finished venison sausage, 82 grams of venison and 61 grams of pork are used. This balanced mixture ensures a pleasant cutting texture and a full-bodied aroma that reflects the purity and naturalness of the Alps in every slice.
The production follows traditional recipes that have been refined over generations. During the 14-day drying 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, the venison sausage loses about 30% of its fresh weight, which further concentrates its intense flavor.
This traditional maturation process in the clear Alpine air gives the sausage its unique quality and distinctive taste, delighting connoisseurs.
Our venison sausage is made year-round from local wild game and offers an unadulterated taste experience. It represents the tradition and artisan craftsmanship of the Alpine region and is a delight that embodies the connection between nature, quality, and tradition.
Our venison sausage belongs to the family of our venison sausages in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
Venison Sausage Tips | Quality Standards
A key factor in sausage production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich cuts used in the salami, the higher the quality.
The longer a sausage can 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 or mature, the more intense its flavor and aroma become. The drying and maturation period is usually indicated by the firmness of the sausage: the firmer, the longer the maturation process.
Another important indicator is the amount of meat used per 100g of finished sausage. The more meat used, the more intense the sausage flavor.
- For the storage of the sausage, a cool, dry place with up to 16°C is sufficient.
- Ideally, the sausage should be stored vacuum-packed. It is at least 2 months shelf-stable.
- Through open storage, the sausage loses water, making it increasingly harder. The flavor becomes even spicier.
Venison Sausage
Bold and spicy in flavor with medium firmness.
Venison Sausage Production
The venison sausage is hot-smoked, roasted, and then gently cold-smoked afterward.
Venison Sausage Tip
A typical backpack sausage for hikes, but also excellent for sausage pasta dishes.
Taste Magic
The specialty of venison sausage is its particularly fine game flavor.
Venison Sausage Intensity
How spicy is the venison sausage? We define it on 10 levels from 0 (mild) to 10 (spicy).
4/10
Venison Sausage Consistency
How firm is the venison sausage? We define it on 10 levels from 0 (soft) to 10 (firm).
5/10
Venison Sausage Shelf Life
How long is the shelf life? We define it between 1 and 6 months.
2/6
Interesting Details about Wild Species
Background Information about Our Local Red Deer Species
Red deer are the largest and most powerful antlered animals of our Alps. Globally, there are about 12 subspecies of red deer. Among the deer species, the red deer is distinguished by its particularly large and extensively branched antlers. These antlers, prized as hunting trophies, are developed only by male animals. Originally, the red deer is a species of open and semi-open landscapes – see also Wikipedia.
Due to changes in living conditions (road and settlement construction, tourism, …) and the changed recreational behavior of humans, the habitats for red deer in our Alps have been significantly restricted.
In contrast to deer in the plains, which can weigh up to 200 kg, deer in our Alpine regions weigh around 150 kg.
Quick Facts about Red Deer
- Red deer have a range of different sounds. The most well-known is the roaring of male deer during the rutting season, heard in the fall.
- Female deer live with their young in herds led by experienced elder females.
- Male deer form their own herds, with only the oldest males living as true loners.
- Due to disturbances, red deer have become crepuscular and nocturnal in activity and are widely distributed in undisturbed areas up to the forest line (in summer, even up to 2700m).
- Daily food intake depends on activity levels, ranging from 8 to 20 kilograms of fresh mass per 100 kilograms of body weight.
- The deer renews its antlers every year, shedding the old ones. The size of the antlers depends on age, diet, and the animal’s health.
- All senses in red deer are highly developed, particularly the sense of smell. A high proportion of the nasal mucosa is covered with olfactory epithelium (olfactory mucosa).
- The red deer has been driven into large forest areas by humans. These human-induced changes and the reduction of its habitat have caused wildlife damage. Today, this leads to conflicts between hunters, forest owners, and farmers.
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 | 0,32 kg |
|---|---|
| Wildfleischursprung | hunters from Bregenzerwald, Knöferl – Montafon |
| Pork origin | Farmers from Bregenzerwald, Schestauber, Oberösterreich – pork sides |
| Manufacturer ID | AT 80166 EG |
| Weight | |
| Storage conditions | Storage refrigerated or cool to + 16 ° C |
| Additional Ingredients | Antioxidant: ascorbic acid, Antioxidant: sodium ascorbate, bacon, Flavor enhancer: E621, Iodine free salt, organic spices, water |
| Brand | AlpenSepp® |
| Country of origin | Austria |
| Kind of sausage | Red deer sausage – cooked |
| Meat content | 100 g contains 82 g red deer and 61 g pork meat |
| Meat | red deer |
| Taste Intensity | mild |
| Sausage casing | non-edible shell |
| GTIN | 9120022281933 |
Nutritional value red deer sausage – 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 | 478 kcal/1979 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 | 42 g |
| of it saturated | 18 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 | 26 g |
| Salt | 6,4 g |
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3 reviews for RED DEER SAUSAGE | Hot-smoked game sausage | Austrian PREMIUM sausage from local wild game | 1 stick | Hirschwurst
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olaf.crivitz (verified owner) –
tastes
Hanna Wittel (verified owner) –
taste good for us
Kyri (verified owner) –
Real taste, not so greasy, very nice. I am very satisfied.