📝 About This Recipe
Known as the 'Hunter's Sausage,' Landjäger is a rugged, dry-cured German classic traditionally pressed into a distinctive rectangular shape. This semi-dried sausage boasts a deep mahogany color, a firm snap, and a complex flavor profile of caraway, garlic, and cold beechwood smoke. Perfectly portable and naturally preserved, it is the ultimate snack for hikers, travelers, and lovers of authentic German Wurstwaren.
🥗 Ingredients
The Meat Base
- 600 grams Beef Chuck (Lean, chilled to near freezing and cubed)
- 300 grams Pork Shoulder (Fatty cut, chilled to near freezing and cubed)
- 100 grams Pork Back Fat (Speck) (Firm fat, diced into small cubes)
Curing and Seasoning
- 2.5 grams Prague Powder #1 (Curing Salt) (Essential for safety and pink color)
- 22 grams Kosher Salt (Adjust slightly for preference)
- 5 grams Dextrose (or Sugar) (Feeds the starter culture)
- 0.5 grams Bactoferm T-SPX (Starter culture for fermentation; dissolve in 2 tbsp distilled water)
- 3 grams Caraway Seeds (Toasted and lightly cracked)
- 4 grams Black Peppercorns (Coarsely ground)
- 2 grams Garlic Powder (High quality for even distribution)
- 0.5 grams Ground Nutmeg (Freshly grated preferred)
- 30 ml Red Wine (Dry) (Chilled; helps with binding and acidity)
Casings
- 2 meters Hog Casings (28-32mm diameter, 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. This prevents the fat from melting during the grinding process, ensuring a clean 'definition' in the finished sausage.
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2
Grind the chilled beef and pork shoulder through a medium plate (approx. 4.5mm to 6mm). Grind the pork back fat separately through the same plate.
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3
In a small sterile bowl, dissolve the Bactoferm T-SPX starter culture in 2 tablespoons of distilled, room-temperature water. Let it sit for 15 minutes to activate.
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4
Combine the ground meats and fat in a large chilled mixing bowl. Add the curing salt, kosher salt, dextrose, caraway, pepper, garlic, and nutmeg.
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5
Pour in the activated starter culture and the chilled red wine. Mix vigorously by hand or with a stand mixer for 2-3 minutes until the meat becomes tacky and develops a 'primary bind'—it should stick to your hand when inverted.
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6
Stuff the mixture into the prepared hog casings using a sausage stuffer, taking care to avoid air pockets. Twist them into links roughly 6 inches (15cm) long, leaving them in pairs.
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7
The 'Land' in Landjäger refers to the flat shape. Place the links on a tray and press them between two boards with weights on top, or use a specific Landjäger mold, for 24 hours in a cool spot (around 60°F/15°C).
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8
Hang the pressed sausages in a warm, humid environment (approx. 70°F/21°C with 85% humidity) for 24 to 48 hours to allow the fermentation culture to work. The sausages should turn a bright reddish-pink.
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9
Cold smoke the sausages using beechwood or hickory sawdust. Keep the temperature strictly below 80°F (26°C). Smoke for 6-8 hours, or until the desired deep mahogany color is achieved.
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10
Hang the smoked sausages in a cool, dark place (55°F/13°C with 70% humidity) to dry for 3 to 5 days. They are ready when they have lost about 30% of their original weight and feel firm to the touch.
💡 Chef's Tips
Ensure your meat and equipment stay below 35°F (2°C) during grinding; smeared fat will ruin the texture. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you don't have a smoker, you can add 2 tsp of high-quality liquid smoke to the mix, though the texture won't be as authentic. Proper pressing is key—the flat shape allows for more surface area for drying and gives it that iconic look. Do not skip the fermentation step; this creates the lactic acid that makes the sausage shelf-stable and tangy.
🍽️ Serving Suggestions
Serve on a traditional German Brotzeit board with crusty rye bread and sharp Dusseldorf mustard. Pair with a cold, malty Doppelbock or a crisp Pilsner to cut through the richness of the fat. Slice thinly and enjoy with a wedge of aged Bergkäse (mountain cheese) and pickled cornichons. Pack them for a hike—they are designed to be eaten out of hand without refrigeration. Add a few slices to a warm potato salad for an extra smoky flavor punch.