{"id":203375,"title":"Dom\u00e1c\u00ed klob\u00e1sa gendarme","modified":"2026-11-04T14:58:51+01:00","plain":"Recept na dom\u00e1c\u00ed gendarme, su\u0161enou klob\u00e1su z hov\u011bz\u00edho a vep\u0159ov\u00e9ho masa s km\u00ednem, uzenou studen\u00fdm kou\u0159em a n\u00e1sledn\u011b lisovanou\n\n\n\nKlob\u00e1su gendarme si m\u016f\u017eete vz\u00edt kamkoli, a\u0165 u\u017e ji p\u0159ibal\u00edte do ta\u0161ky na cestu, nebo nakr\u00e1j\u00edte na kraj\u00edc chleba. Jej\u00ed st\u0159\u00edvko p\u0159i skousnut\u00ed k\u0159upne, pevn\u00e1 n\u00e1pl\u0148 spojuje hov\u011bz\u00ed a vep\u0159ov\u00e9 maso a mlet\u00fd km\u00edn j\u00ed dod\u00e1v\u00e1 okam\u017eit\u011b rozpoznateln\u00fd an\u00fdzov\u00fd t\u00f3n. Je slan\u00e1, ko\u0159en\u011bn\u00e1, po usu\u0161en\u00ed se ud\u00ed a pot\u00e9 lisuje, m\u00e1 \u010dervenohn\u011bdou barvu a podlouhl\u00fd hranat\u00fd tvar. K dom\u00e1c\u00ed p\u0159\u00edprav\u011b pot\u0159ebujete p\u0159edev\u0161\u00edm ud\u00edrnu na studen\u00fd kou\u0159 a trochu trp\u011blivosti.\n\n\n\nCo je klob\u00e1sa gendarme?\n\n\n\nGendarme je su\u0161en\u00e1 a uzen\u00e1 klob\u00e1sa (nebo sp\u00ed\u0161e sal\u00e1m) z libov\u00e9ho hov\u011bz\u00edho masa a tu\u010dn\u00e9ho vep\u0159ov\u00e9ho b\u016f\u010dku. Jej\u00ed t\u00e9m\u011b\u0159 \u010dtvercov\u00fd pr\u016f\u0159ez vznik\u00e1 lisov\u00e1n\u00edm mezi dv\u011bma prkny po uzen\u00ed.\n\n\n\nKlob\u00e1sy gendarme se p\u0159ipravuj\u00ed v p\u00e1rech, ka\u017ed\u00e1 o d\u00e9lce p\u0159ibli\u017en\u011b 20 cm.\n\n\n\nObjevte tak\u00e9 recept na alsask\u00fd cervelas\n\n\n\nKlob\u00e1sa stvo\u0159en\u00e1 pro dlouhou trvanlivost\n\n\n\nGendarme se tradi\u010dn\u011b vyr\u00e1b\u00ed v ji\u017en\u00edm N\u011bmecku, Rakousku, \u0160v\u00fdcarsku a Alsasku. Tato klob\u00e1sa vznikla p\u0159edev\u0161\u00edm proto, aby d\u00edky su\u0161en\u00ed a uzen\u00ed dlouho vydr\u017eela.\n\n\n\nJej\u00ed \u010dervenohn\u011bd\u00e1 barva a pevn\u00e1 konzistence z n\u00ed ud\u011blaly m\u00edstn\u00ed specialitu, kter\u00e1 se snadno p\u0159ev\u00e1\u017e\u00ed a je ide\u00e1ln\u00ed na dlouh\u00e9 zimy i na cesty.\n\n\n\nPokud m\u00e1te r\u00e1di v\u00fdrazn\u00e9 chut\u011b, recept na chorizo si zamilujete\n\n\n\nHlavn\u00ed suroviny na klob\u00e1su gendarme\n\n\n\nZ\u00e1klad n\u00e1pln\u011b tvo\u0159\u00ed libov\u00e9 hov\u011bz\u00ed maso (z vykost\u011bn\u00fdch \u017eeber) a tu\u010dn\u00fd vep\u0159ov\u00fd b\u016f\u010dek. Vyb\u00edrejte kvalitn\u00ed maso, pr\u00e1v\u011b na n\u011bm z\u00e1vis\u00ed konzistence a chu\u0165.\n\n\n\nK dochucen\u00ed se pou\u017e\u00edv\u00e1 s\u016fl, pep\u0159, km\u00edn (nebo \u0159\u00edmsk\u00fd km\u00edn), koriandr, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a \u010desnek, dopln\u011bn\u00e9 trochou cukru, sanytrem nebo dusitanovou solic\u00ed sm\u011bs\u00ed a kapkou siln\u00e9ho \u010derven\u00e9ho v\u00edna. Ko\u0159en\u00ed p\u0159ipravujte a\u017e na posledn\u00ed chv\u00edli, aby si uchovalo v\u016fni, zejm\u00e9na km\u00edn, kter\u00fd dod\u00e1v\u00e1 an\u00fdzov\u00fd t\u00f3n.\n\n\n\nD\u016fle\u017eit\u00e9 z\u00e1sady p\u0159\u00edpravy\n\n\n\nMaso umelte rovnom\u011brn\u011b a pot\u00e9 ho d\u016fkladn\u011b prom\u00edchejte s ko\u0159en\u00edm, aby vznikla stejnorod\u00e1 a lepkav\u00e1 sm\u011bs.\n\n\n\nP\u0159\u00edprava sal\u00e1m\u016f b\u00e9ret basque je mnohem jednodu\u0161\u0161\u00ed ne\u017e p\u0159\u00edprava tradi\u010dn\u00edch sal\u00e1m\u016f\n\n\n\nSt\u0159\u00edvka pl\u0148te pe\u010dliv\u011b a pevn\u011b, bez vzduchov\u00fdch bublin: pr\u00e1v\u011b tak z\u00edsk\u00e1 gendarme svou pevnou konzistenci.\n\n\n\nDodr\u017eujte dobu su\u0161en\u00ed a uzen\u00ed, p\u0159i nich\u017e se rozv\u00edj\u00ed chu\u0165 a kter\u00e9 zaji\u0161\u0165uj\u00ed trvanlivost. Z\u00e1v\u011bre\u010dn\u00e9 lisov\u00e1n\u00ed pak klob\u00e1s\u00e1m gendarme dod\u00e1 jejich typick\u00fd tvar.\n\n\n\nRecept p\u016fvodn\u011b poch\u00e1z\u00ed z webu cochonetleboeuf  a byl nalezen na str\u00e1nk\u00e1ch spolku \u201e\u00a0Milovn\u00edci dom\u00e1c\u00edch uzenin\u00a0\u201c\n\n\n\n\n\n\tDom\u00e1c\u00ed klob\u00e1sy Gendarme\n\t\t\n\t\t\t\n\t\n\t\tkg bukov\u00fdch pilin nebo \u0161t\u011bpky\t\n\t\n\t\t700 g nep\u0159\u00edli\u0161 tu\u010dn\u00e9ho hov\u011bz\u00edho \u017eebra bez kosti300 g tu\u010dn\u00e9ho vep\u0159ov\u00e9ho b\u016f\u010dku25 g soli4 g mlet\u00e9ho \u010dern\u00e9ho pep\u0159e (nebo \u010derstv\u011b drcen\u00e9ho \u010dern\u00e9ho pep\u0159e)4 g km\u00ednu (nebo \u010derstv\u011b mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu)1 g cukru0.5 g draseln\u00e9ho ledku (nebo nahra\u010fte s\u016fl sm\u011bs\u00ed dusitanov\u00e9 solic\u00ed sm\u011bsi a kuchy\u0148sk\u00e9 soli v pom\u011bru p\u016fl na p\u016fl)1 g koriandru (\u010derstv\u011b mlet\u00e9ho)1 g mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku (\u010derstv\u011b nastrouhan\u00e9ho)3 g \u010derstv\u00e9ho \u010desneku bez kl\u00ed\u010dku nebo su\u0161en\u00e9ho mlet\u00e9ho \u010desneku25 ml \u010derven\u00e9ho v\u00edna (siln\u00e9ho)Vep\u0159ov\u00e1 st\u0159eva 42\/44 mm nebo 44\/46 mm\t\n\t\n\t\tDen p\u0159edem namo\u010dte st\u0159eva do vody.Maso pe\u010dliv\u011b o\u010dist\u011bte, odstra\u0148te v\u0161echny drobn\u00e9 kosti, chrupavky a \u0161lachy a nakr\u00e1jejte ho na prou\u017eky, aby se snadn\u011bji mlelo v ml\u00fdnku. Ulo\u017ete do chladu.P\u0159ipravte ko\u0159enic\u00ed sm\u011bs sm\u00edch\u00e1n\u00edm soli, pep\u0159e, km\u00ednu nebo \u0159\u00edmsk\u00e9ho km\u00ednu, cukru, draseln\u00e9ho ledku, koriandru, mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku a prolisovan\u00e9ho nebo su\u0161en\u00e9ho mlet\u00e9ho \u010desneku. V\u00edno nalijte zvl\u00e1\u0161\u0165 do sklenice. Odlo\u017ete stranou.Maso umelte do m\u00edsy p\u0159es d\u011brovan\u00fd kotou\u010d s otvory 4,5 mm a st\u0159\u00eddejte p\u0159itom hov\u011bz\u00ed a vep\u0159ov\u00e9.Mlet\u00e9 maso posypte ko\u0159en\u00edm a d\u016fkladn\u011b propracujte, aby vznikla stejnom\u011brn\u00e1 sm\u011bs. Nakonec p\u0159idejte v\u00edno a znovu prom\u00edchejte, aby byla sm\u011bs dob\u0159e propojen\u00e1 a lepiv\u00e1.Napl\u0148te plni\u010dku klob\u00e1s a sm\u011bs dob\u0159e up\u011bchujte, aby v n\u00ed nez\u016fstaly vzduchov\u00e9 bubliny.St\u0159eva pl\u0148te pomalu a pevn\u011b, pot\u00e9 vyzna\u010dte jednotliv\u00e9 klob\u00e1sy o d\u00e9lce 20 cm.Po napln\u011bn\u00ed odd\u011blte klob\u00e1sy Gendarme po dvojic\u00edch a zav\u011bste je na dva dny k oschnut\u00ed p\u0159ed uzen\u00edm.V den uzen\u00ed vlo\u017ete klob\u00e1sy do ud\u00edrny a u\u010fte studen\u00fdm kou\u0159em p\u0159i m\u00edrn\u00e9m tahu po dobu 8 hodin.N\u00e1sleduj\u00edc\u00ed den polo\u017ete klob\u00e1sy Gendarme naplocho mezi dv\u011b prk\u00e9nka a nechte je jeden den stla\u010den\u00e9, aby z\u00edskaly sv\u016fj typick\u00fd m\u00edrn\u011b hranat\u00fd tvar.\t\n\t\n\t\t\t\n\t\n\t\tSaucissonsAllemande, Fran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=203375"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/203375\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/202154"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=203375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=203375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=203375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}