Landjaeger Recipe | Landjaeger with Jägermeister
Learn how to make Landjaeger sausage with a PS Seasoning twist! Landjaeger sausage is known for its smoky flavor and unique flat shape. Originally carried by soldiers and hunters due to its portability and long shelf life, this sausage has been enjoyed for years. Using our No. 790 Grandpa’s Landjaeger Seasoning, we mixed beef chuck roast, pork butt, and a splash of Jägermeister for a bold upgrade on this classic flat sausage.
We hope you enjoy making and tasting your homemade Landjaeger sausage. Give this a try and we’d love to see how they turned out. Follow and tag us on Instagram or Facebook @psseasoning.
Happy sausage-making!
Landjaeger
Rated 4.0 stars by 2 users
Prep Time
2 hours
Cook Time
6-9 hours
Discover a unique twist on the classic Landjaeger sausage. Featuring PS Seasoning’s No. 790 Grandpa’s Landjaeger Seasoning, this recipe combines beef chuck roast, pork butt, and a splash of Jägermeister for a bold and flavorful upgrade. Originally designed for soldiers and hunters due to its portability, Landjaeger is a smoky, delicious sausage that's surprisingly easy to make at home.
Ingredients
- 15 LB – Beef Chuck Roast
- 10 LB – Pork Butt
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1 pkg - #790 Grandpa’s Landjaeger Seasoning
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12 oz Jägermeister
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12 oz – Water
- 4 oz – Dextrose
- Culture (usage dependent on product)
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29/32 Natural Hog Casings
Equipment
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Pro Classic or
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Pro Max
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Meat grinder with 3/8” and 3/16” plates
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Sausage Stuffer
Directions
Rinse your Natural Hog casings well in warm water and then soak for at least 45 minutes before use.
Cut the meat into 1” to 1 ½” pieces to fit your grinder and place in the freezer for 30 minutes to temper.
- Add the culture to 12 oz of water the help the bacteria “wake up.”
- Set up your grinder with a 3/8” plate and grind the meat once.
- Reset the grinder with a 3/16” plate and grind one more time.
- Add in the seasoning, Jägermeister and dextrose.
- Mix by hand until the meat becomes tacky.
- Add the water/culture mixture and mix until well incorporated.
- Set up your stuffer and load up with your meat block.
- Stuff the meat into your natural hog casings. Link into 7” sections if desired. Or leave whole to cut after smoking.
- Lay the stuffed sausages flat on sheet trays in a single layer. Place another sheet tray on top to flatten the sausages. Place a 1-2 LB weight on top of them.
- Wrap the entire sheet tray tightly with plastic wrap. Let sit out at room temperature for 12-18 hours to ferment.
The following day, preheat your Pro Classic or Pro Max smoker to 100 degrees on Smoke mode.
- Hang the sausages on smoke sticks and place in the smoker.
- Run with dampers wide open for 1 hour to dry out the casings.
Fill a sawdust pan half way with sawdust and dampen with water. Place directly on the heating element. Set dampers to 2/3 closed.
- Smoke for 2 hours.
Carefully remove sawdust pan with sawdust gripper, and increase the temperature to 165 degrees and run for 1 ½ hours.
Increase temperature of the smoker to 175 degrees and run until the internal temperature of the Landjaeger reaches 155 degrees.
- Remove from the smoker and place in an ice bath to cool quickly for 30 minutes.
- Remove from ice bath and hang at room temperature for 1 hour before placing in the fridge to cool completely.
- Un-link or cut the sausages and enjoy!
Recipe Note
Pro Tips:
- The recipe includes beef chuck roast and pork butt. You could also use pork shoulder and beef chuck for flavor, and beef round for a leaner meat.
- Chilling the pieces in the freezer for 30 minutes prevents smearing during the grinding process. Smearing happens when the meat is too warm during the grinding process that the fat then gets broken down and alters the consistency of the sausage.
- We recommend using 1/8 teaspoon of culture per 5 pounds of meat but always check your culture package for specific usage.
