Landjager is a German sausage similar to Austrian Kantwurst as both sausages are flattened during fermentation, which gives them a rectangular shape.
|pork (70/30)||700 g||1.54 lb.|
|lean beef||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.3%||3.0 g||½ tsp.|
|pepper||3.0 g||1 ½ tsp.|
|cumin||2.0 g||1 tsp.|
|nutmeg||1.0 g||½ tsp|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 3/16” plate (5 mm). Grind beef through ⅛” (3 mm) plate.
- Mix all ingredients with meat.
- Stuff loosely (80% capacity) into 32-36 mm hog casings. Make links 8” (20 cm) long. Place stuffed sausage between two boards, with some weight on top, to flatten the sausage. Then move to a fermentation room.
- Ferment at 20º C (68º F) for 72 hours, 95-90% humidity.
- Remove boards and wipe off any slime that might have accumulated under boards.
- Dry at room temperature until casings are dry to the touch. Hang square shaped sausages on smokesticks.
- Cold smoke (< 20º C, 68º F) for a few hours to prevent growth of mold.
- Dry at 16-12º C (60-54º F), 85 -80% humidity. In about six weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24º C (75º F) for 24 hours.