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Landjaeger Recipe

Landjaeger Recipe

This homemade Landjaeger recipe gives you smoky, chewy, protein-packed sausages perfect for hiking, snacking, or adding to your charcuterie board. No fridge needed!
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Prep Time 1 day
Cook Time 2 hours
Resting Time 3 days
Total Time 4 days 2 hours
Servings: 4
Course: Cured Meats
Cuisine: German, Swiss
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Beef shoulder Finely ground
  • 1 lb Pork belly or fatty pork Finely ground
  • 2 tsp Kosher salt
  • 1 tsp Prague powder #1 curing salt Essential for safety
  • 1.5 tsp Sugar
  • 1 tsp Black pepper Ground
  • 1 tsp Caraway seeds Optional crushed slightly
  • 1 tsp Garlic powder
  • 1 tsp Coriander
  • 1/4 tsp Nutmeg
  • 1/2 cup Red wine Dry wine for flavor
  • 2 ft Natural sausage casing Hog casing soaked and rinsed

Equipment

  • 1 Meat grinder With coarse grinding plate
  • 1 Sausage stuffer For casing the mix
  • 1 Smoker or drying box Optional, for flavor
  • 1 Kitchen scale For precision
  • 1 Twine For tying sausage pairs

Method
 

  1. Grind the Meat: Grind the beef and pork together through a coarse plate. Keep the meat cold during the process to preserve texture.
  2. Mix in Spices and Cure: In a large bowl, combine the ground meat with salt, Prague powder, sugar, pepper, garlic, coriander, caraway, and nutmeg. Add the red wine and mix thoroughly until sticky and tacky.
  3. Stuff the Sausages: Load the sausage mixture into the stuffer and fill the casings tightly. Twist into 6–8” links and tie off in pairs using twine.
  4. Dry or Smoke: Hang the sausages in a cool, dry place (55–65°F) with good airflow for 3 days. Optionally, cold-smoke them for 2 hours using hickory or applewood.
  5. Enjoy or Store: Once firm and dry to the touch, store your Landjaeger in a paper bag or vacuum-sealed pouch. Enjoy as-is, no cooking needed!

Notes

  • Always use curing salt for food safety when drying meat.
  • You can refrigerate after drying for up to 3 weeks, or freeze for long-term storage.
  • Serve with mustard, cheese, or fresh pretzels for the full Alpine snack board!
Landjaeger Recipe
Landjaeger Recipe