Landjäger Recipe
Smoked German sausage, served cold, with your choice of mustard. Available in mild or spicy.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground beef, ground pork, and pork fat. Add the minced garlic, salt, black pepper, paprika, cayenne pepper, coriander, and sugar. Mix thoroughly until all ingredients are well combined.
- 2
Stuff the Sausages
Rinse the casings in cold water and soak them for about 30 minutes. Once soaked, carefully stuff the casings with the meat mixture, making sure to avoid air pockets. Tie off the ends of the sausages securely.
- 3
Smoke the Sausages
Preheat your smoker to 160°F (71°C). Place the sausages in the smoker and add liquid smoke to enhance the flavor. Smoke the sausages for about 3 hours or until they reach an internal temperature of 155°F (68°C).
- 4
Cool and Store
Allow the sausages to cool to room temperature, then refrigerate. Landjäger can be served cold and pairs well with mustard.
