📝 About This Recipe
Originating from the rugged Alps of Germany, Austria, and Switzerland, Landjäger is the ultimate 'hunter’s sausage,' traditionally carried in pockets for a protein-packed snack on long treks. These semi-dried, smoked sausages are known for their distinctive rectangular shape, achieved through pressing, and a deep, savory profile enriched with caraway, coriander, and garlic. Perfectly cured and cold-smoked, they offer a satisfying snap and a complex flavor that balances smoky richness with a subtle lactic tang.
🥗 Ingredients
The Meat Base
- 1.5 kg Beef Chuck (lean, chilled and cubed)
- 1 kg Pork Shoulder (Picnic) (high fat content, chilled and cubed)
- 500 g Pork Back Fat (firm fat, very cold)
Curing and Seasoning
- 60 g Kosher Salt
- 7.5 g Curing Salt #1 (Prague Powder #1) (essential for safety and color)
- 10 g Dextrose (feeds the starter culture)
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture for fermentation)
- 1/4 cup Distilled Water (lukewarm, to dissolve culture)
- 10 g Black Peppercorns (coarsely cracked)
- 6 g Caraway Seeds (toasted and lightly bruised)
- 4 g Coriander Seeds (ground)
- 5 g Garlic Powder (high quality)
- 60 ml Red Wine (dry, like a Cabernet or Merlot)
Casings
- 32-35 mm Hog Casings (rinsed and soaked in warm water)
👨🍳 Instructions
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1
Begin by chilling all metal grinder parts in the freezer for 30 minutes. Ensure the beef, pork, and fat are semi-frozen (crusty on the outside) to prevent the fat from smearing during the grind.
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2
Dissolve the Bactoferm starter culture in 1/4 cup of lukewarm distilled water and let it sit for 15-20 minutes to activate.
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3
Grind the beef and pork through a medium plate (approx. 6mm). Grind the pork back fat separately through a coarse plate (8mm) to maintain distinct fat particles.
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4
In a large chilled bowl, combine the ground meats and fat. Add the salt, curing salt, dextrose, pepper, caraway, coriander, and garlic powder.
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5
Pour the activated starter culture and the red wine over the meat mixture. Mix vigorously by hand or with a stand mixer for 2-3 minutes until the primary bind is achieved—the meat should feel tacky and hold together.
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6
Stuff the mixture into the prepared hog casings, forming links about 6-8 inches long. Tie them off in pairs, as is traditional for Landjäger.
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7
The Pressing Phase: Place the sausages on a wooden board or a tray lined with parchment paper. Place another board on top and weigh it down with heavy cans or bricks. Refrigerate and press for 24 hours to create the signature flat shape.
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8
Fermentation: Remove the weights and hang the sausages in a warm, humid spot (about 70-75°F with 85% humidity) for 24-48 hours. This allows the culture to work, developing the tang and curing the meat.
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9
Cold Smoking: Transfer the sausages to a smoker. Cold smoke (below 85°F / 30°C) using beechwood or hickory for 12-18 hours. You want a deep mahogany color.
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10
Drying: Hang the smoked sausages in a cool, dark place (55°F / 13°C) with light airflow for 3-5 days until they have lost about 30% of their original weight and feel firm.
💡 Chef's Tips
Keep everything ice cold; if the fat melts during grinding, the texture will be mealy rather than snappy. Use a dedicated 'cold smoke generator' to ensure temperatures don't rise and cook the sausage. If you don't have a fermentation chamber, an oven with the light turned on and a pan of water at the bottom can work. Ensure the caraway seeds are toasted before grinding to unlock their essential oils. Always use distilled water for the culture; chlorine in tap water can kill the beneficial bacteria.
🍽️ Serving Suggestions
Serve on a wooden board with sharp Alpine cheeses like Gruyère or Emmental. Pair with a crusty piece of rye bread and a dollop of spicy German mustard. Enjoy alongside a cold, crisp Pilsner or a robust Doppelbock beer. Slice thinly and add to a 'Brotzeit' platter with radishes and pickles. Take them on a hike—they are the ultimate shelf-stable energy snack!