Recipes

Recipes · Sausage

Sausage, Landjaeger

Sausage · Weight Loss Friendly

Sausage, Landjaeger
View source — Smokingmeatforums.com ↗

Ingredients

  • 1.5 lbs of lean chuck or 93/7 GB (90/10 I’m using)
  • 1 lb pork butt (ground - 70/30)
  • 1 3/4 tsp non iodized salt
  • 1/2 tsp cure #1 (You can use cure #2 but you will have a very hard LJ link)
  • 1 tsp ground black pepper
  • 1/4 tsp garlic granules
  • 1/4 tsp ground caraway seed
  • 1/4 tsp ground coriander (pack this in the spoon)
  • 1/4 tsp cardamom
  • 1/4 cup fermento
  • 2 Tbs clear karo
  • 1/3 cup cold water
  • rinsed sheep casing (if you have hog those are ok to)

Directions

  1. 1 - Add all the dry ingredients to the water except for the fermento and karo. Mix well
  2. 2 - Add the karo and mix in well.
  3. 3 - Add the fermento and mix well to get rid of any clumps then put in the fridge to keep cool.
  4. 4 - Mix Ground Beef and Pork then cover and put in the fridge so you can work on the casings. Don’t mix in the liquid in yet.
  5. 5 - Prepare the sheep casings by washing off the packing salt - inside and out.
  6. 6 - Get stuffer ready and thread casings onto the horn.
  7. 7 - Mix meat and liquid. Put in stuffer and stuff casings.
  8. 8 - I like short (6” or so) links.
  9. 9 - Weigh one set of links to get a “green” weight and tie a string to this set so you know which one you weighed.
  10. 10 - Put the links on a cookie sheet lined with plastic wrap, top with paper towel (NOT cloth) and weigh the down with another cookie sheet on top (this gives the “traditional” rectangular shape).
  11. 11 - Leave in the fridge overnight.
  12. 12 - In the morning hang the links on a dowel or somewhere so the casings can dry for bout 1 hour.
  13. 13 - Smoke at 140 degreed (I like pecan or hickory???)
  14. 14 - Give the LJ 2 full hours of smoke at the 140*
  15. 15 - After the 2 hours of 140* smoke raise the temp to 170* another hour.
  16. 16 - You are looking for an internal temperature of 160*.
  17. 17 - If the internal temperature of the LJ is not yet 160* check every 30 minutes or so (remote temp sensor here)
  18. ---- CAREFUL here so you drain all the fat out!!! ----
  19. 18 - Once the internal temperature is at 160*, weigh the set of links with the string on it. Did it loose 15% of its weight?
  20. 19 - If the LJ has not lost 15% of it’s weight, replace LJ with the sting, Lower smoker temp to 160* Continue to check the sting LJ every hour (CAREFUL ABOUT LOSING THE FAT)
  21. 20 - Once the weight has reduced by 15%, remove all the LJ and cool at room temp.
  22. 21 - After the cool down, place LJ in fridge uncovered for 1 day.
  23. 22 - Cut if you wish into single sticks, vacuum seal and freeze.