Green County 2022 Guide

LANDJAEGER: MAKE MINE A DOUBLE

Beef and pork, plus salt, sugar and spice. That was the basic recipe for landjaeger back in the day, originating from old world butcher shops in Switzerland and Germany. Umami? You bet. Seasoned, blended, molded, fermented, smoked and dried. That’s the process for landjaeger, a snack food ideal for hunters and hikers since no refrigeration is needed. Today’s landjaeger makers rely on those same basic principles – with proprietary spice blends usually involving some or all of these: caraway, coriander, black pepper, allspice, celery seed, garlic, cumin, nutmeg, salt. Recipes also vary by coarseness of grind, proportions of beef to pork, fat content, and smoke time.

It is highly recommended to pair the eating of landjaeger with the reading of this book. You might see landjaeger on display in the traditional chalet-style huts at taverns and markets and convenience stores throughout the area. Get your copy of the book at Green County locations like Hoesly’s Meats or Puempel’s Olde Tavern in New Glarus, or at the Cheese Days Store, located in the lower level of the Historic Green County Courthouse in downtown Monroe (hours vary – cheesedays.com). Go to karatefightpublishing.com to purchase the book

"A Perfect Pair" online. And guess what? While you're there, click on "Smoked Sausages" to order up a variety pack of landjaegger. Remove them from the vacuum seal package and let them

Self-proclaimed “meat geek” Jesse Brookstein’s childhood memories of eating landjaeger while on family vacations inspired him to write a book about Green County’s most popular meat snack. “A Perfect Pair: The History of Landjaeger in Green County, Wisconsin” offers a peek into the past with meat lockers, butchers, taverns and markets all contributing to the lore and lure of the humble but tasty landjaeger.

In addition to meeting local makers of landjaeger, Brookstein’s book tells why landjaeger comes in pairs and what makes it shelf stable. He also offers insights from UW-Madison Professor & Extension Meat Specialist, Jeff Sindelar, PhD. And did you know that Wisconsin has a Meat Industry Hall of Fame?

air out a bit to develop that smoky flavor. We recommend munching while you read.

Enjoy aTaste of Switzerland in New Glarus,Wisconsin

....the place for great local beers, good food, family dining, relaxing Sunday afternoons and rocking evenings.

Chalet

andhau s

L

• Best Burgers in Green County • Daily Lunch & Dinner Specials • Friday Fish Fry • Banquet Facilities • Breakfast on Sunday • New Glarus Beer on Tap • Outdoor Patio & Beer Garden • Lively Music • Fully Accessible

Inn

Special summer & winter packages 66 comfortable rooms plus newly renovated whirlpool suites and family rooms A short drive from Chicago, Milwaukee and Madison We specialize in group tours — with special rates! Indoor pool, sauna, hot tub and fitness room plus conference / meeting / banquet rooms New extended stay units available Alpine restaurant serving Swiss and American cuisine featuring breakfast daily, Sunday brunch, gourmet evening dining Outdoor patio & dining —home of the Swiss Cookout Shops, attractions, and museums within walking distance , plus the New Glarus Brewery is nearby Bike or hike the Sugar River StateTrail — it’s right outside the back door Swissland 18-hole Mini-Golf Course across the street Where traditional Swiss hospitality and charm welcome you all year round. Chalet Landhaus is built in traditional Swiss style - with a per- fect blend of modern convenience and old-fashioned Swiss decor - to give you a touch of Switzerland close to home.

801 Highway 69, NewGlarus,WI 53574 (608) 527-5234 email: chalet@chaletlandhaus.com www.chaletlandhaus.com

200 5th Ave, New Glarus, WI / 608.527.2490 / www.tofflers.com

54

55