The gendarme is traditionally produced in Germany, Austria, Lorraine, Switzerland or Alsace.
The gendarme is traditionally produced in Germany, Austria, Lorraine, Switzerland or Alsace.
It is a smoked sausage made from beef and pork fat. Its texture is characteristic with its crunchy skin under the tooth. Its taste is also thanks to the slightly aniseed notes coming from the ground caraway.
This little sausage is sold in pairs, which explains the origin of its little name.
(The soldiers of the gendarmerie moving in pairs and wearing red uniforms in the 19th century in France and Germany).
It goes perfectly with a good cold beer!
