📝 About This Recipe
Tracing its roots back to the alpine regions of Germany, Austria, and Switzerland, Landjäger is the ultimate 'hunter’s sausage,' traditionally carried in a pocket for a high-energy snack during long treks. These iconic rectangular links are cold-smoked and air-dried, resulting in a firm, chewy texture and a deeply savory profile punctuated by caraway, coriander, and garlic. Our recipe honors the centuries-old method of pressing the sausages during fermentation to achieve that classic flat shape and concentrated umami flavor.
🥗 Ingredients
The Meat & Fat
- 3 lbs Beef Chuck (lean, chilled to 32°F and cubed)
- 1.5 lbs Pork Shoulder (chilled to 32°F and cubed)
- 0.5 lbs Pork Back Fat (firm fat, chilled to 32°F and cubed)
Curing & Fermentation
- 45 grams Kosher Salt (approx. 3.5 tablespoons)
- 6 grams Cure #1 (Prague Powder #1) (approx. 1 level teaspoon)
- 10 grams Dextrose (fuel for the starter culture)
- 0.5 tsp Bactoferm T-SPX (diluted in 2 tbsp distilled water)
- 2 tbsp Distilled Water (room temperature for culture)
The Spice Blend
- 10 grams Black Peppercorns (coarsely cracked)
- 5 grams Caraway Seeds (toasted and lightly bruised)
- 3 grams Coriander Seeds (ground)
- 4 grams Garlic Powder (high quality)
- 1 gram Nutmeg (freshly grated)
- 1/4 cup Red Wine (dry, cold (optional))
- 10 feet Hog Casings (32-35mm, rinsed and soaked)
👨🍳 Instructions
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1
Begin by thoroughly cleaning and sanitizing all equipment. Place your grinder plates, knives, and meat in the freezer for 30 minutes until the meat is 'crunchy' but not frozen solid.
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2
Grind the beef, pork, and fat through a coarse plate (approx. 8mm or 1/4 inch). If the fat looks like it is smearing, stop and re-chill the meat immediately.
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3
In a small bowl, dissolve the Bactoferm T-SPX in the distilled water and let it sit for 15 minutes to activate.
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4
In a large chilled mixing bowl, combine the ground meat with salt, Cure #1, dextrose, and all spices. Pour in the activated starter culture and the red wine.
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5
Mix by hand or with a stand mixer for 2-3 minutes until the primary bind is achieved—the meat should be tacky and hold together when a small ball is placed on your palm and turned upside down.
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6
Stuff the mixture into the prepared hog casings, being careful to avoid air pockets. Link them into pairs, approximately 6 inches long.
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7
The Pressing Phase: Place the linked sausages on a parchment-lined baking sheet. Place another sheet on top and weigh it down with heavy bricks or cast iron pans. This creates the signature flat Landjäger shape.
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8
Fermentation: Keep the weighted sausages in a warm, humid environment (approx. 70-75°F with 85% humidity) for 24-48 hours. This allows the culture to drop the pH, making the meat safe and tangy.
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9
Cold Smoke: Hang the sausages in your smoker. Apply cold smoke (below 80°F) using beechwood or hickory for 6-8 hours. The goal is color and flavor, not cooking the meat.
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10
Drying: Hang the sausages in a curing chamber (55°F at 75% humidity). Allow them to dry for 5-10 days until they have lost about 30-35% of their original weight and feel firm to the touch.
💡 Chef's Tips
Temperature is everything; if the fat melts during grinding, the texture will be mealy instead of snappy. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you don't have a curing chamber, a cool basement or a dedicated wine fridge can work, provided you monitor the humidity. Don't skip the pressing step; the flat shape isn't just for looks, it helps the sausage dry evenly and gives it the traditional bite. White mold (Penicillium nalgiovense) appearing during drying is normal and beneficial; fuzzy green or black mold is a sign to discard.
🍽️ Serving Suggestions
Pair with a sharp, aged Gruyère or Emmental cheese for a classic alpine snack. Serve alongside a hearty German rye bread with a thick swipe of spicy Dusseldorf mustard. Enjoy with a crisp, cold Pilsner or a malty Doppelbock to cut through the richness of the fat. Slice thinly and add to a 'Brotzeit' platter with cornichons, radishes, and pickled onions. Chop into small pieces and sauté with potatoes and onions for a rustic hunter's breakfast.