John Myers
Jagdwurst, also known as Stuttgarter, is one of the boiled sausages. It consists of coarse pork and ground meat. Typical spices are mace, pepper, coriander and ginger. A distinction is made between the southern German variant, in which additional mustard seeds are added to the sausage, and the northern German variant, which is characterized by the addition of chopped pistachios. The so-called Kaiserjagdwurst is made from particularly lean pork.
Origin
Jagdwurst is probably a German recipe.
Season
Jagdwurst is available all year round.
Taste
Jagdwurst is spicy and has a strong taste. With pistachios it gets a slightly nutty note, with mustard seeds a bit sharper.
Use
In eastern Germany, Jagdwurst is popular as “Jägerschnitzel”. These are about 1 cm thick slices that are breaded and fried in fat. Otherwise Jagdwurst is mainly used as a topping for bread.
Storage
In the case of packaged and still sealed goods, you can use the best-before date as a guide. Loose goods and packages that have already been opened should be used up within a few days.
Nutritional value/active ingredients
100 g Jagdwurst contain around 203 kcal or 849 kJ, 15 g protein, 19 g fat and less than 0.2 g carbohydrates. Jagdwurst also contains significant amounts of niacin, vitamins B6 and B12, vitamin C, zinc and iron.
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