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.

Landjaeger

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

  1. In a large bowl, combine the ground beef, ground pork, curing salt, garlic powder, onion powder, black pepper, coriander, and marjoram. Mix well.
  2. Add the red wine, water, and powdered milk to the meat mixture. Mix until everything is well combined.
  3. Stuff the meat mixture into sausage casings and form them into 6-inch links. Use a sausage stuffer for easier filling.
  4. Hang the sausages in a smoker and smoke at 160°F for 1 hour.
  5. 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.
  6. 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