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 g1.54 lb.
lean beef300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.3%3.0 g½ tsp.
pepper3.0 g1 ½ tsp.
cumin2.0 g1 tsp.
nutmeg1.0 g½ tsp
T-SPX culture0.12 guse scale
  1. Grind pork through 3/16” plate (5 mm). Grind beef through ⅛” (3 mm) 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 smokesticks.
  7. Cold smoke (< 20º C, 68º F) for a few hours to prevent growth of mold.
  8. Dry at 16-12º C (60-54º F), 85 -80% humidity. In about six weeks a shrink of 30% should be achieved.
  9. 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.

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