📝 About This Recipe
Originating from the rugged Alpine regions of Germany, Austria, and Switzerland, Landjäger is the ultimate 'hunter's snack'—a semi-dried, smoked sausage pressed into a distinctive rectangular shape. These sausages are prized for their intense smoky aroma, deep mahogany color, and a satisfyingly firm snap that gives way to a savory blend of caraway and garlic. Traditionally air-dried to be shelf-stable, they are the perfect portable protein for a mountain hike or a sophisticated addition to a rustic charcuterie board.
🥗 Ingredients
The Meat Base
- 2 lbs Beef Chuck (well-chilled and cubed)
- 2 lbs Pork Shoulder (Picnic) (high fat content, chilled)
- 1 lb Pork Fat Back (firm, chilled and cubed)
Curing & Seasoning
- 40 grams Kosher Salt
- 1 teaspoon Curing Salt #1 (Prague Powder) (essential for safety and pink color)
- 1 tablespoon Dextrose (to feed the starter culture)
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture for fermentation)
- 2 tablespoons Distilled Water (to dissolve the culture)
The Spice Blend
- 2 teaspoons Caraway Seeds (toasted and lightly cracked)
- 1 tablespoon Black Peppercorns (coarsely ground)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Ground Coriander
- 1/4 cup Red Wine (dry, chilled)
Casings
- 10 feet Hog Casings (32-35mm, rinsed and soaked)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold, almost partially frozen (about 30°F). This prevents the fat from smearing during the grinding process.
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2
Grind the beef, pork, and fat through a medium plate (6mm or 1/4 inch). For a more traditional texture, you can grind the beef through a fine plate and the pork/fat through a coarse plate.
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3
Dissolve the Bactoferm starter culture in 2 tablespoons of distilled, room-temperature water and let it sit for 15 minutes to activate.
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4
In a large chilled bowl, combine the ground meat with the salt, curing salt, dextrose, cracked caraway, pepper, garlic, coriander, red wine, and the activated culture.
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5
Mix the meat vigorously by hand or in a stand mixer for 2-3 minutes until the mixture becomes 'tacky' and develops a primary bind. The meat should stick to your hand when held upside down.
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6
Stuff the mixture into the prepared hog casings, forming links that are approximately 6-8 inches long. Prick any air bubbles with a sterile needle.
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7
This is the crucial step: Place the links in a 'Landjäger press' or between two clean wooden boards. Apply weight to the top board to flatten the sausages into their signature rectangular shape.
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8
Ferment the pressed sausages in a warm, humid environment (around 70-80°F with 90% humidity) for 24-48 hours. This allows the culture to lower the pH, making the meat safe and tangy.
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9
Remove from the press and hang the sausages in a smoker. Cold smoke (under 80°F) using beechwood or oak for 6-12 hours until a deep reddish-brown color is achieved.
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10
Transfer the smoked sausages to a drying chamber (55°F and 75% humidity). Allow them to air-dry for 5-7 days until they lose about 30% of their original weight and feel firm to the touch.
💡 Chef's Tips
Temperature is everything; keep your meat grinder parts in the freezer for 30 minutes before starting to ensure a clean cut of the fat. If you don't have a specialized drying chamber, a wine fridge with a bowl of salt water for humidity can work in a pinch. Never skip the curing salt #1; it is vital for preventing botulism during the low-temperature smoking and drying phases. Toasted caraway seeds provide a much deeper, nuttier flavor than raw seeds—don't skip the quick pan-toast! If you prefer a milder smoke, reduce the smoking time to 4 hours and increase the air-drying time by 2 days.
🍽️ Serving Suggestions
Pair with a sharp, aged Gruyère or Emmentaler cheese and a dollop of spicy Dusseldorf mustard. Serve alongside a cold, crisp German Pilsner or a malty Doppelbock to cut through the richness. Slice thinly on a bias and serve with crusty rye bread and pickled cornichons for a traditional Brotzeit platter. Take them on your next hike; they are the ultimate high-protein, shelf-stable snack that requires no refrigeration once fully dried. Finely dice leftovers and sauté them with potatoes and onions for an incredible Alpine-style breakfast hash.