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Landjäger
Switzerland
Swiss hunters and soldiers have carried them as provisions for centuries — they keep for months without refrigeration.
Hard, dried Swiss pork and beef sausage — pressed flat, heavily smoked and cured. A hiker's staple eaten cold with bread and mustard.
Prep
20 mins
Cook
30 mins
Difficulty
Hard
Calories
400 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
500gcoarsely minced pork
250gcoarsely minced beef
20gcuring salt
1 tspblack pepper
1 tspcaraway seeds
0.5 tspnutmeg
sausage casingsprepared
Method
1
Mix all ingredients. Stuff into casings. Press flat between boards.
2
Hang in a cool, smoky place for 3-4 days.
3
Cold smoke for 8 hours. Age at room temperature 2-3 weeks until firm.
4
Slice and eat cold.
Chef's Tip
Landjäger is a specialist cured meat — seek a good butcher for guidance on curing salt and smoking.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.