Landjäger

Landjäger is a German fermented sausage similar to Austrian Kantwurst as both sausages are flattened during fermentation, which gives them a rectangular shape.

MeatsMetricUS
Pork700 g1.54 lb
Lean beef300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Cumin2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork through 5 mm (1/4") plate. Grind beef through 3 mm (1/8") plate.
  2. Mix all ingredients with meat.
  3. 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.
  4. Ferment at 20º C (68º F) for 72 hours, 95-90% humidity.
  5. Remove boards and wipe off any slime that might have accumulated under boards.
  6. Dry at room temperature until casings are dry to the touch. Hang square shaped sausages on smoke sticks.
  7. Cold smoke at < 20º C (68º F) for a few hours to prevent growth of mold.
  8. Dry at 14→12° C (58→54° F), 85-80% humidity for 3 weeks or until sausage looses 30% of its original weight.
  9. Store at 10-12° C (50-53° F), <75% humidity.
Notes
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.

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