Landjäger

Savor the rich, smoky flavors of homemade Landjäger, a traditional German dried sausage made with ground beef and pork fat, seasoned with garlic and caraway. Perfect for a hearty snack or picnic treat any time of year.

• 1 kg beef (ground)
• 200 g pork fat
• 15 g salt
• 5 g black pepper
• 10 g garlic powder
• 2 tsp caraway seeds

Method

1. 1

   In a large bowl, combine the ground beef, pork fat, salt, black pepper, garlic powder, and caraway seeds (if using).

2. 2

   Mix the ingredients thoroughly until well combined.

3. 3

   Stuff the mixture into sausage casings, making sure there are no air pockets.

4. 4

   Tie off the ends of the sausages and prick them with a needle to allow steam to escape during cooking.

5. 5

   Hang the sausages in a cool, dry place for at least 24 hours to cure.

6. 6

   After curing, smoke the sausages at a low temperature (about 60°C/140°F) for 1 hour.

7. 7

   Once smoked, they can be dried further or stored in the refrigerator.

8. 8

   Enjoy Landjäger as a snack or served with bread and cheese.