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The Sausage That Links Wisconsin’s Past and Present
Manage episode 443312353 series 3599535
المحتوى المقدم من City Cast. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة City Cast أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
“It’s fermented, cured, delicious, and often misunderstood and mispronounced.”
So says Jesse Brookstein, author of A Perfect Pair: The History of Landjaeger in Green County, Wisconsin.
They may look like beef jerky, but Jesse’s referring to the pairs of smoked, fermented sausages that hang in many bars around southern Wisconsin. The high-protein snack enjoyed by Swiss and German immigrants of the past century has found fans among many thirsty bar-hoppers in Madison today. We’re revisiting our conversation from 2023 where Jesse tells us why this salty meat snack is showing up all over. (And yes, it’s LON-yay-grrr.)
🍖 Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers.
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