Gendarme : A policeman is a sausage made of skinny de beef as well as gras de porc, flattened, cutting et smoke, of rectangular section, of Jura origin (France and Switzerland).
It is a type of sausage flood to the chair very farm and skin crispy under the tooth is traditionally produced in southern Germany, Austria, Switzerland and Alsace. Salty, spicythen smoke after drying neighborhoods, are the taste feature comes from caraway ground (note aniseed). Its shape is generally long (20 cm but sometimes less) and its section rectangular, sometimes square. It is a reddish-brown or reddish color.
Etymology: Gendarmes are generally sold in pairs and this specificity explains the name of charcuterie; in fact, in the French and central European countryside of the XNUMXth century, the movement of gendarmerie soldiers in pairs was an accepted convention (which is no longer the case today) and on the other hand, red has long been one of the uniform colors at least in France and Germany.
Varieties of gendarmes: All these varieties are eaten flood, the generic term is sausage à eat ". A "Tyrol chewable sausage" is supposed to follow a traditional recipe, but only theprotected Geographical Indication indicates its origin. However, it is possible to cook them in a recipe de sauerkraut for example. Its square or rectangular section will regain a round shape after cooking. The cooked gendarmes will give a flavor additional to cabbage full sauerkraut and their skin will be less coriaceous.
– Dauerwurst
– Kaminwürze: south Tyrolean
– Landjäger: it is precisely the gendarme known in Alsace
– Pfefferbeißer: peppery sausage
– Snack
Also called "gendarme" the bloater, because of its stiffness when it is dried et smoked.