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Award Winning Landjaegers
Landjaegers are a dry snack
sausage that originated in the Glarus region of
Switzerland. Swiss immigrants brought this recipe with
them when they immigrated to New Glarus, in Green
County, Wisconsin in the 1880’s.
In the late 1970’s, John
Hamm attended and graduated from the All Around Butcher
program at Southwest Tech. He was trained in making
Landjaegers, in the southern Wisconsin style, by master
sausage maker Mr. Warren Gregory. John brought the
recipe back to Mauston and modified it for local tastes.
John gave away lots and lots of samples of the
Landjaegers. They were a big hit! There were many a
naysayer however, who said they are ugly and would never
sell. That was hundreds of thousands of pounds ago!
Today they are Wisconsin River Meats’ best selling item.
We also make venison landjaegers for hunters and they
are also a big hit.
In the summer of 2007 for
the first time Wisconsin River Meats entered
product in the Wisconsin State Fair. We were pleasantly
surprised when the State Fair announced we had won
Reserve Grand Champion for our Landjaegers. We were
awarded our prize by Governor Jim Doyle and Alice in
Dairyland. Our winning entry of three pounds was
auctioned off for $500.00. The money from the
championship auction was donated by all of the winners
to the Wisconsin 4-H Foundation.
So, please give our award
winning landjaegers a try! We think you will enjoy them.
Wisconsin
River Meats offers many
varieties of sausage and specialty products available
both retail and custom processed. We truly offer
something for everyone and we offer varieties for every
meal or occasion. We also vacuum package all of
our sausage products. This locks in freshness and
makes such nice looking packages.
Click Here to read about Wisconsin
River Meats Summer Sausage.
History of Sausage Making
The history of Sausage
making is an amazing journey. Paintings of early Chinese
Kitchen scenes (500 B.C.) depicted sausage making.
Surviving Greek and Roman sausage recipe manuscripts
give us general manufacture and spicing details. Homer
mentions sausage in the Odyssey. Sausage making is one
of the oldest and most widespread forms of food
preservation. The Babylonians recorded that King
Nebuchadnezzar enjoyed sausages similar to modern
salami. Smoking was, and still is one of the most
popular methods of preservation. Sausages are considered
the earliest convenience foods.
Sausage making in
Wisconsin was brought over by immigrants and then grew
regionally over time. Wisconsin can proudly claim it is
Americas most sausage produced State. Wisconsin River
Meats makes many “convenient” type sausages
reflective of a proud past as well. Our sausages are
course ground which always shows the quality of the
product and gives the sausages a grand meaty taste. Our
spice recipes are our own and time tested, many coming
from our families. Homemade and hand twisted still today
we only use natural hickory in our smoke houses. We
stand tall behind the quality of all our products and
once you try them for yourself we believe you will as
well. Thank you for your patronage. We appreciate your
business.
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