Classic Landjäger Sausage

Classic Landjäger Sausage

Recipes with Landjäger

Landjäger is a semi-dry, fermented sausage, perfect for snacking. This recipe offers a traditional take, emphasizing simple flavors and a satisfying chew. It's portable and flavorful.

Prep Time

30 min

Cook Time

4 days

Servings

6

Difficulty

Medium

Ingredients

  • 1 kg lean pork, finely ground
  • 500g beef, finely ground
  • 30g curing salt
  • 5g dextrose
  • 3g black pepper, ground
  • 2g caraway seeds
  • 1g garlic powder
  • 200ml cold water
  • Hog casings, size 28/30

Steps

1

Combine pork, beef, curing salt, dextrose, pepper, caraway, and garlic powder in a large bowl.

2

Add cold water and mix until the mixture is homogenous and sticky. The mixture should bind well.

3

Stuff the mixture into hog casings. Twist to create sausages about 15cm long. Flatten each sausage.

4

Hang the sausages in a cool, well-ventilated place (15-20°C) for 3-4 days to dry and ferment. They are ready when firm and slightly wrinkled.

Tips

Ensure proper fermentation by maintaining a consistent temperature. If you lack a cool, ventilated space, consider using a curing chamber.