Ingredients with Measurements:
- 2 lbs ground beef
- 2 lbs ground pork
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp mustard seeds
- 1 tbsp black pepper
- 1 tbsp salt
- 1/4 cup red wine vinegar
- 1/4 cup ice water
- 1/4 cup nonfat dry milk powder
- 1/4 cup corn syrup solids
- 1/4 cup dextrose
- 1/4 cup starter culture
- 1/2 tsp sodium nitrite
- 1/2 tsp sodium erythorbate
- 2 hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Smoker or oven with smoke box
Step-by-step instructions:
1. In a large bowl, mix together the ground beef, ground pork, garlic powder, onion powder, paprika, mustard seeds, black pepper, and salt until well combined.
2. In a separate bowl, whisk together the red wine vinegar, ice water, nonfat dry milk powder, corn syrup solids, dextrose, starter culture, sodium nitrite, and sodium erythorbate until fully dissolved.
3. Pour the liquid mixture over the meat mixture and stir until evenly distributed.
4. Cover the bowl with plastic wrap and let it sit in the refrigerator for 24 hours to allow the flavors to meld.
5. After 24 hours, prepare the hog casings by rinsing them thoroughly in cold water and soaking them in warm water for at least 30 minutes.
6. Attach the sausage stuffer to the meat grinder and feed the meat mixture into the stuffer, filling the hog casings with the mixture.
7. Twist the filled casings into 6-inch links and hang them in a cool, dry place for 24 hours to dry and develop a pellicle.
8. Preheat your smoker or oven with smoke box to 170°F.
9. Smoke the sausages for 4-6 hours, or until they reach an internal temperature of 155°F.
10. Remove the sausages from the smoker or oven and let them cool to room temperature.
11. Store the sausages in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Time:
Preparation time: 30 minutes
Marinating time: 24 hours
Drying time: 24 hours
Smoking time: 4-6 hours
Total cooking time: 29-31 hours
5. Temperature:
Smoker or oven temperature: 170°F
Internal temperature of sausages: 155°F
Serving size:
This recipe makes approximately 20-24 sausages, depending on the size of the links.
Nutritional information:
Calories per serving: 240
Fat: 16g
Protein: 20g
Carbohydrates: 2g
Sodium: 520mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- White wine vinegar can be substituted for the red wine vinegar.
- Honey or maple syrup can be substituted for the corn syrup solids and dextrose.
Variations:
- Add chopped jalapeños or red pepper flakes for a spicy kick.
- Use different types of wood chips in the smoker for different flavors.
- Add diced cheddar cheese to the meat mixture for a cheesy twist.
Tips and tricks:
- Keep the meat mixture and equipment as cold as possible to prevent the fat from melting and the sausages from breaking.
- Use a meat thermometer to ensure the sausages reach the correct internal temperature.
- Hang the sausages in a cool, dry place to prevent mold growth.
Storage instructions:
Store the sausages in the refrigerator for up to 2 weeks or freeze for up to 6 months.
Reheating instructions:
To reheat the sausages, grill or pan-fry them until heated through.
Presentation ideas:
Serve the sausages on a platter with mustard and pickles for a classic German appetizer.
Garnishes:
Garnish the platter with fresh herbs such as parsley or thyme.
Pairings:
Pair the sausages with a cold German beer or a glass of red wine.
Suggested side dishes:
Serve the sausages with sauerkraut, potato salad, or roasted vegetables.
Troubleshooting advice:
- If the sausages burst during cooking, it may be due to overstuffing or insufficient drying time.
- If the sausages are too dry, reduce the smoking time or increase the amount of liquid in the meat mixture.
Food safety advice:
- Always wash your hands and equipment thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the sausages reach a safe internal temperature.
Food history:
Landjäger sausage is a traditional German sausage that was originally developed as a portable snack for hunters.
Flavor profiles:
Landjäger sausage has a smoky, savory flavor with a hint of tanginess from the red wine vinegar.
Serving suggestions:
Landjäger sausage is traditionally served as a snack or appetizer, but can also be used in sandwiches or as a topping for pizzas.
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Region: German