Traditional German Landjäger Sausages: A Step-by-Step Recipe Guide

Ingredients

10 lbs pork shoulder, cut into 1-inch cubes
1/2 cup kosher salt
1/4 cup dextrose
1/4 cup crushed garlic
2 tablespoons ground black pepper
1 tablespoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon ground caraway seeds
1/2 teaspoon Prague powder #2
1/2 cup distilled water
Hog casings, soaked in water and rinsed

Steps and instructions

Freeze the pork shoulder cubes until they are partially frozen. This will make them easier to grind.
While the meat is freezing, mix together the salt, dextrose, garlic, ground black pepper, coriander, nutmeg, caraway seeds, and Prague powder #2 in a large bowl.
Grind the partially frozen pork shoulder cubes through a meat grinder into a large bowl.
Add the spice mixture to the ground pork and mix thoroughly to combine.
Pour in the distilled water and continue to mix until the mixture is sticky and well combined.
Stuff the meat mixture into the soaked and rinsed hog casings, twisting the sausages every 5 inches.
Hang the sausages in a cool, dry place for 48 hours to cure. It is important that the temperature does not exceed 60°F (15°C) and the humidity is around 70-80% during this time.
After the sausages have cured, they can be smoked. To smoke them, heat a smoker to 120°F (49°C). Smoke the sausages for 4 hours, then increase the temperature to 180°F (82°C) and continue to smoke for another 2 hours or until the internal temperature of the sausages reaches 152°F (67°C).
Once the sausages have reached the desired internal temperature, remove them from the smoker and let them cool.
The Landjäger sausages are now ready to eat. They can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Tools for making

Meat Grinder - A device used to grind the partially frozen pork shoulder cubes to the desired consistency.
Large Bowl - A container to mix the spice mixture and ground pork together.
Distilled Water - Used to moisten the meat mixture and help bind the ingredients together.
Hog Casings - Natural sausage casings made from the intestines of pigs, used to stuff the meat mixture and create the sausages.
Smoker - A cooking appliance used to smoke the cured sausages, giving them a distinct flavor and preserving them.
Meat Hooks - Hooks used to hang the sausages in a cool, dry place for curing and smoking.
Food Scale - A kitchen scale used to measure the required amount of pork shoulder, salt, dextrose, and spices accurately.
Freezer - Used to partially freeze the pork shoulder cubes before grinding them.
Cool, Dry Place - A location with controlled temperature and humidity to hang the sausages for curing.

Recipe variations

Use beef or a combination of beef and pork instead of pork shoulder.
Add different spices or herbs to the mixture such as paprika, fennel seeds, or crushed red pepper flakes.
Experiment with different flavors by adding ingredients like sun-dried tomatoes, dried fruits, or cheese into the meat mixture.
Try smoking the sausages with different types of wood chips, such as applewood or hickory, to impart unique flavors.
Replace the traditional hog casings with collagen casings or natural sheep casings for a different texture.
Make a leaner version by using lean cuts of meat and reducing the amount of fat in the recipe.
For a healthier option, substitute some or all of the meat with plant-based alternatives, such as textured vegetable protein (TVP) or tempeh.
Experiment with different curing and smoking methods, such as cold smoking or using a different type of smoker.
Add a marinade or glaze to the sausages before smoking for additional flavor.
Try serving the Landjäger sausages in different ways, such as slicing them and using them in sandwiches, or incorporating them into pasta dishes or stews.

Recipe overview

Get ready to make your own Landjäger, a semi-dried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. This sausage is known for its compact size, making it perfect for snacking on the go. The process involves curing, smoking and drying pork shoulder seasoned with a mix of spices. It might seem like a long process but it's totally worth it as the end result is a flavorful and unique sausage with a tangy, slightly smoky taste and a good, firm bite. Making your own Landjäger at home allows you to control the ingredients, resulting in a high-quality sausage that's free of preservatives and additives. Enjoy this delectable treat on its own or slice it thinly to add a burst of flavor to sandwiches and charcuterie boards.

Common questions

Can I use a different cut of meat instead of pork shoulder?
Yes, you can use other cuts of pork such as pork loin or pork butt, but keep in mind that the texture and flavor might slightly vary.
Can I substitute the Prague powder #2 with another curing salt?
It is not recommended to substitute Prague powder #2 with other curing salts as they have different compositions and may result in different curing outcomes. Stick to using Prague powder #2 for best results.
Can I skip the smoking step?
While smoking adds traditional flavor to Landjäger, you can skip the smoking step if you prefer. However, the sausages will have a different flavor profile compared to the traditional version.
How should I store the finished Landjäger sausages?
Store the Landjäger sausages in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. Make sure to wrap them tightly to prevent freezer burn.
Can I adjust the spice levels in the recipe?
Certainly! Feel free to adjust the spices according to your taste preferences. You can increase or decrease the amount of ground black pepper, garlic, or other spices to suit your desired flavor.
How long does it take to cure the sausages?
The sausages need to hang in a cool, dry place for 48 hours to cure. Maintain a temperature of 60°F (15°C) and a humidity level of 70-80% during this curing period.

Serving dishes and utensils

Meat grinder - Used to grind the partially frozen pork shoulder cubes.
Large bowl - Used to mix the spice mixture with the ground pork.
Distilled water - Added to the meat mixture for moisture and texture.
Hog casings - Soaked and rinsed to stuff the meat mixture and form the sausages.
Smoker - Used to smoke the sausages to enhance their flavor.
Thermometer - Used to monitor the internal temperature of the sausages during smoking.
Hooks or drying rack - Used to hang the sausages for curing and drying.

Origin stories

Landjäger, essentially a semi-dried sausage, hails from southern Germany, Switzerland and Austria. It has a rich history, usually accompanying hunters and soldiers on their journeys as a simple, non-perishable food item. Its name even translates to 'country hunter' in English. A distinct feature of Landjäger is its rectangular shape, achieved by placing pairs of sausage links under a weight or pressing them flat prior to the drying process - a unique characteristic not found in most other sausages. It's said that these hearty sausages were even used as currency in old trade transactions, signifying their value in those societies. Today, Landjäger continues to be a popular snack, enjoyed in its pure form or paired with bread and cheese.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.