🇨🇭 Switzerland recipe
Landjaeger
The quintessential Swiss hiking sausage, Landjaeger is a semi-dried cured sausage with a distinctive flattened rectangular shape achieved by pressing the sausages between boards during the curing process. Made from a mixture of beef and pork seasoned with caraway, coriander, and red wine, these shelf-stable sausages have sustained Swiss soldiers, hunters, and hikers for centuries. The combination of smoking, curing, and air-drying produces a firm, chewy texture with concentrated, savory flavor.
Prep1 hr
Cook8 hrs smoking + 3-4 weeks drying
Serves10
Difficultyhard
Ingredients
- 500g lean beef (such as chuck or round), cut into cubes
- 500g pork shoulder, cut into cubes including some fat
- 200g pork back fat, cut into cubes
- 25g curing salt (with sodium nitrite)
- 5g granulated sugar
- 3g freshly ground black pepper
- 2g ground caraway seeds
- 2g ground coriander
- 1g garlic powder
- 1g ground mustard seed
- 50ml dry red wine, chilled
- Natural hog casings (32 to 35mm diameter), soaked in warm water
- Butcher's twine
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 20 g
- Carbs
- 2 g
- Fat
- 22 g
