Landjäger (German Dried Sausage)
Landjäger is a pressed, air-dried and cold-smoked raw sausage made from beef and pork. The characteristic rectangular shape is created by pressing during the curing process. It is firm to cut, intensely seasoned and has a long shelf life.
Ingredients(for 1 kg)
Instructions
Meat Preparation
1 hourGrind pork and beef separately through the 3 mm plate. Weigh all spices, curing salt and starter cultures and mix thoroughly with the meat. Rest the mixture at 2–4 °C for 12 hours.
Filling and Twisting
1–2 hoursFill the mixture firmly into pork casings caliber 28/30, prick any air pockets with a needle. Twist sausages in pairs of approx. 80–100 g each and tie together with string.
Pressing and Drying
48 hoursPlace sausages between two clean wooden boards and weigh down evenly (approx. 2–3 kg). Turn daily. Allow to dry at 15–18 °C and 80% humidity.
Cold Smoking
2–3 × 8 hoursCold smoke sausages 2 to 3 times (max. smoke temperature 20 °C) with beech smoke, with a 24-hour break between smoking sessions. The smoke color should be evenly mahogany brown.
Curing and Drying
10–14 daysHang sausages at 12–15 °C and 70–78% relative humidity until a weight loss of at least 25–30% is achieved. Daily visual inspection for mold or case hardening.
Pro Tip
Turn daily when pressing and apply even pressure – this creates the typical flat, rectangular shape. Curing at 75–85% humidity prevents case hardening.
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