Loading...
A classic semi-dried sausage from the Alpine regions of Germany, Switzerland, and Austria. Landjäger, meaning 'land hunter,' is traditionally made for hikers and travelers. This recipe guides you through the authentic process of curing, fermenting, smoking, and drying to create savory, chewy, and smoky sausage sticks packed with flavor from caraway, garlic, and pepper.
For 10 servings
Preparation and Chilling (60 minutes)
Grinding the Meat (15 minutes)
Mixing and Binding (10 minutes)
Crispy, pan-fried potatoes tossed with savory bacon and sweet caramelized onions. This classic German comfort food is the perfect side dish for sausages, schnitzel, or a hearty breakfast.
A classic German comfort food, this hearty split pea soup is slow-simmered with a smoky ham hock and root vegetables. It's thick, savory, and the perfect one-pot meal for a chilly day, best served with crusty bread.
Tender, thin pork cutlets are breaded and fried to a perfect golden crisp, then smothered in a rich, creamy mushroom gravy. This classic comfort food is a restaurant-quality meal you can easily make at home.
Authentic German meat patties, pan-fried to a perfect golden brown. Juicy on the inside with a satisfying crust, these Frikadellen are seasoned with onion, parsley, and marjoram. A beloved comfort food staple, perfect for a hearty meal.
A classic semi-dried sausage from the Alpine regions of Germany, Switzerland, and Austria. Landjäger, meaning 'land hunter,' is traditionally made for hikers and travelers. This recipe guides you through the authentic process of curing, fermenting, smoking, and drying to create savory, chewy, and smoky sausage sticks packed with flavor from caraway, garlic, and pepper.
This german recipe takes 18120 minutes to prepare and yields 10 servings. At 416.93 calories per serving with 20.93g of protein, it's a advanced recipe perfect for snack.
Stuffing and Pressing (35 minutes)
Fermentation (48 hours)
Cold Smoking (8-12 hours)
Drying and Aging (1-3 weeks)
Increase the red pepper flakes to 2-3 grams or add 1 gram of cayenne pepper for a noticeable kick.
Replace the beef with an equal amount of venison for a gamier, traditional 'hunter's sausage' flavor. Ensure you keep the pork fat content for moisture.
Add 1 teaspoon (about 1.5g) of dried marjoram or thyme to the spice blend for a different aromatic profile.
Packed with high-quality protein from beef and pork, which is essential for muscle repair, growth, and overall body function.
Red meat is a natural source of B vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells.
The curing and drying process creates a shelf-stable food, making it a convenient and portable source of energy for activities like hiking and camping without needing refrigeration.
A serving of two sausages (approximately 78g) contains around 280-320 calories, primarily from protein and fat, making it a very energy-dense snack.
Landjäger is a high-protein snack but is also high in sodium and saturated fat due to the curing process and ingredients. It's best enjoyed in moderation as part of a balanced diet, especially for those monitoring their sodium intake.
Yes, it is absolutely necessary for safety. It's a curing salt (93.75% sodium chloride and 6.25% sodium nitrite) that prevents the growth of deadly bacteria like botulism during the low-temperature curing and drying process. It cannot be substituted with regular salt.
Once fully dried, they are shelf-stable for a short period. For longer storage, wrap them in butcher paper and keep them in the refrigerator for up to a month, or vacuum seal and freeze for up to 6 months.
You can make an unsmoked version. After fermentation, proceed directly to the drying stage. The flavor will be different, lacking the characteristic smokiness, but still delicious. Alternatively, you can add a small amount of liquid smoke (use sparingly) during the mixing stage.