How To Make Landjaeger

Landjaeger is a type of German sausage that is traditionally grilled. It is made with beef, pork, and bacon, and typically contains flavorings such as garlic, black pepper, and juniper berries.

How To Make Landjaeger

Landjaeger is a type of dried, smoked sausage that originated in Germany. It is made from beef, pork, or venison, and can be either hot or cold smoked. The sausage is then air-dried for several weeks. To make landjaeger, you will need: 1 pound beef 1/2 pound pork 1/4 cup water 1 tablespoon salt 1 teaspoon sugar 1/2 teaspoon

-A dehydrator -Jerky gun -1 pound ground venison -1 teaspoon curing salt -1 teaspoon pepper -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -1/4 cup brown sugar -1/4 cup soy sauce -1/4 cup Worcestershire sauce

  • combine beef, pork, veal, salt, pepper, and spices in a bowl 2. mix well and refrigerate for 24 hours 3. preheat the oven to 275 degrees f (135 degrees c) 4

-Consider using a casing of beef or pork -Mix ground meat with spices, fat, and cure -Form into links -Smoke over indirect heat


Frequently Asked Questions

How Can You Tell The Age Of A Landjaeger?

Landjaeger are a type of dry-cured sausage that originates from southern Germany. They are typically made with beef, pork, or venison, and can be aged for up to 10 months. The longer they are aged, the harder and more intense the flavor will be.

Does Landjaeger Need To Be Refrigerated?

Yes, Landjaeger should be refrigerated to maintain freshness.

Does Landjaeger Need To Be Cooked?

Yes, Landjaeger needs to be cooked.


In Closing

Landjaeger are a type of sausage that is made from ground meat, typically beef or pork. They are seasoned with salt, pepper, and other herbs and spices, then smoked and dried. They can be eaten cold or grilled.

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