Landjaeger
Landjaeger is a type of semi-dried sausage that originated in Germany and Switzerland. It is a popular snack among hikers and outdoor enthusiasts due to its long shelf life and portability.
Ingredients
- 2 lbs ground beef
- 1/2 lb ground pork
- 2 tsp curing salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp ground coriander
- 1/4 tsp marjoram
- 1/4 cup red wine
- 1/4 cup water
- 1/4 cup powdered milk
Instructions
- In a large bowl, combine the ground beef, ground pork, curing salt, garlic powder, onion powder, black pepper, coriander, and marjoram. Mix well.
- Add the red wine, water, and powdered milk to the meat mixture. Mix until everything is well combined.
- Stuff the meat mixture into sausage casings and form them into 6-inch links. Use a sausage stuffer for easier filling.
- Hang the sausages in a smoker and smoke at 160°F for 1 hour.
- After smoking, transfer the sausages to a dehydrator and dry at 150°F for 6-8 hours, or until the landjaegers are semi-dry and firm to the touch.
- Once dried, let the landjaegers cool completely before storing in an airtight container.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Smoking and drying
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Fat
- 10g
- Carbohydrates
- 2g
Supplies
Sausage stuffer Smoker Dehydrator
Tools
Knife Large bowl
Serving suggestions
Serve landjaeger with mustard and cheese as a delicious snack or pack it for your next outdoor adventure.
Tips & tricks
Make sure to use high-quality meat for the best flavor and texture in your landjaeger.
Cost
$15