Landjäger is a German fermented sausage similar to Austrian Kantwurst as both sausages are flattened during fermentation, which gives them a rectangular shape.
|Pork||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||1/2 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Pepper||3.0 g||1.5 tsp|
|Cumin||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 5 mm (1/4") plate. Grind beef through 3 mm (1/8") 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 smoke sticks.
- Cold smoke at < 20º C (68º F) for a few hours to prevent growth of mold.
- Dry at 14→12° C (58→54° F), 85-80% humidity for 3 weeks or until sausage looses 30% of its original weight.
- Store at 10-12° C (50-53° F), <75% humidity.
To make a semi-dry version of the sausage, add total of 1% (10 g) dextrose and ferment at 24º C (75º F) for 24 hours. Dry for 2 weeks.