Specialty Sausage 103: Making Landjaeger


  • Walton's Employee

    Cured Sausage

    Specialty Sausage 103: Making Landjaeger

    Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Breaking Down Beef
    Flushing Natural Casings
    Grinding Meat
    Protein Extraction
    Flatenning Out Sausage

    What is Landjaeger?

    Landjaeger is a German sausage that is made from a combination of beef and pork. It is stuffed into natural casings and can be smoked and semi-dried or just smoked. Before smoking, it will be pressed either flat or formed with a mold to give it its classic flattened look.

    Meat Block

    6 lb of Untrimmed Pork Butts
    4 lb of Lean Beef
    1 Bag of Landjaeger
    1 Bag of Sure Gel
    1 Bag of Encapsulated Citric Acid
    1 oz of Sure Cure (Included with purchase)

    Equipment

    Weston #12 Butcher Series Grinder
    Walton’s 11 lb Sausage Stuffer
    20 lb Meat Mixer

    Process

    Landjaeger needs to be stuffed into a natural hog casing for it to really be an authentic landjaeger and we also want to press and form it so natural hog is the best choice. I’m using a home pack of hog casings so they need to have the salt rinsed off of the casings, then the insides need to be flushed with running water and then let them soak for an hour in warm water.

    We need to cut up our beef and pork into pieces that a grinder will easily handle. The smaller the grinder you are using the smaller you will need to cut up your product. With something like this Weston #12 Butcher Series, we want to cut our product into chunks between 2 and 3 inches.

    I have had our meat in the freezer for about 45 minutes before to make it ice cold, cold meat will always grind better than warm meat. We will we are going to grind the beef once through a 3/16th plate, before we started we made sure our plates and knives were well oiled to prevent any friction between the plate and knife, this would cause the plate to heat up and it would add unnecessary wear and tear on our equipment. Then we will grind the pork twice, first through a 3/16th-inch plate to break down the meat and then through a 1/8 plate to finish it off.

    Meat Mixing

    We are going to smoke this so we need to get good protein extraction when mixing. Place in a mixer with water, seasoning, and cure and mix until you have achieved protein extraction. Remember to mix it an even amount of time forward and reverse, about 8 minutes should do it. Remember if you are using Encapsulated Citric Acid like we are that it needs to be added during the last 60 seconds of mixing or you run the risk of breaking the encapsulation.

    Sausage Stuffing

    Before you load your stuffer you should oil your piston gasket with White Oil to make sure it moves smoothly along the walls of the canister. Load your stuffer, being careful not to create any air pockets in the canister and stuff it somewhat loosely into the casings, you will want to stuff them loosely so you can form them before smoking.

    Thermal Processing & Smoking

    Lay them out on screens in a smoker and cook with no smoke at 120° for 30 minutes, then 140° for 1 hour, again with no smoke at this stage and dampers still wide open, then at 145° with smoke for an hour and finally 180° until internal temp reaches 160°. The smoking process is a lot easier with something like the Grilleye Pro Plus thermometer that can track your temperature and alert you when you have reached your desired temps. Adding a water pan is a good idea to help add some moisture to the smoker.

    Cooling

    Once you are done smoking them leave them out for an hour at room temperature to allow them to cool and then place them in a fridge for 24 hours before vacuum packing.

    Wrap up

    All in all the largest difficulty we faced was flattening the Landjaeger out. Other than that it was really very similar to making any other cured sausage. Adding more water might have made the flattening the meat out easier and allow it to hold it’s shape better, if we do this again we will try that.

    I would also either use less Encapsulated Citric Acid as the seasoning appears to have some tang to it by itself. So if you still want to use a cure accelerator I would recommend Smoked Meat Stabilizer or Sodium Erythorbate

    Additional Tips

    • As always make sure you keep your meat as cold as you can before grinding. This not only helps speed the grinding process but also helps with food safety which is especially important here if you are going to try to flatten it out.
    • *In the end, flattening out the sausage was the hardest part, getting it between two hard surfaces with a LOT of weight is important. *

    Other Notes

    We also tried to take an extra stuffing tube and flatten the opening with a vice to give us the desired flattened outlook. I was limited in how much I could flatten it out and still be able to get the hog casing over the flattened out portion. Once I stuffed the meat into the casings it immediately took on the shape of the casing so it did not work.

    Watch WaltonsTV: Specialty Sausage 103: Landjaeger

    Shop waltonsinc.com for Cured Sausage Seasoning

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    Shop waltonsinc.com for Sausage Stuffers

    Shop waltonsinc.com for Boning Knives




  • In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.


  • Admin

    @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.


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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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