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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.
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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