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Meat from Switzerland, Germany, Alsace
Beef or pork lean is minced with back fat, curing salt and spices such as caraway, pepper and coriander, stuffed in pairs into narrow pork casing and pressed flat. The links are fermented, cold-smoked or air-dried, and eaten raw as a hard, square-sided snack sausage.
| Beef75 % | Of the total mass in the Swiss recipe example[sff2022] |
| Pork back fat21 % | [sff2022] |
| Nitrite curing salt20 g per kg | European curing salt, usually under 1 % nitrite. US pink curing salts (Prague powder, Cure No. 1 or No. 2) hold 6.25 % nitrite, so never use them at this amount[sff2022][wp-nitrite][wp-curing-salt][cfia-nitrite][bfr-nitrite] |
| Salt5 g per kg | Total salt is capped at 25 g per kg of raw mix[sff2022] |
| Red wine5 g per kg | [sff2022] |
| Caraway, whole or cracked3 g per kg | [sff2022] |
| Pepper, coriander and garlic1 g per kg each | [sff2022] |
| Sugar, additives and starter culture (optional) | Glucono-delta-lactone (E575) is allowed; a starter culture is not required[sff2022] |
| Starter | a starter culture is not required (Swiss guidelines) |
Total time across the recorded steps: 2 days – 3 days
What changes: Lean meat is minced and the fat cut coarser so it shows in the slice
The meat is chopped or bowl-cut; the back fat is cut less fine so it shows in the slice. Output: coarse sausage mix with visible fat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Beef or pork lean is minced with back fat, curing salt and spices such as caraway, pepper and coriander, stuffed in pairs into narrow pork casing and pressed flat. The links are fermented, cold-smoked or air-dried, and eaten raw as a hard, square-sided snack sausage. Made in 6 steps over 2 days – 3 days. The longest step, press flat, takes 24 h – 2 days (German Wikipedia). Salt is up to 2.5 % (Schweizer Fleisch-Fachverband (SFF) 2022).
| Main step | 24 h – 2 daysReported[wp-de] | Press flat |
|---|---|---|
| Salt | up to 2.5 %Reported[sff2022] | Mix with curing salt and spices |
| Acidity | pH 4.8Reported[rivera2015] | Ferment |
Landjäger is stuffed in pairs into narrow pork casing and pressed flat, which gives it its square shape. The Swiss guidelines class it as a firm raw sausage storable unchilled, unlike spreadable Mettwurst.
In one challenge study, beef and pork trim was inoculated with E. coli O157:H7, Listeria monocytogenes and Salmonella and sprayed with 4.5 % lactic acid; the sausages were then fermented to pH 4.8, cold smoked and dried to water activity 0.88. Fermenting and drying cut the three pathogens by 3.94, 4.11 and 4.29 log, and by 7.83, 6.19 and 7.21 log over the whole study, which included 20 days of vacuum-packed storage at about 23 °C. The authors conclude that traditional processing may give about a 5 log reduction. That result belongs to that study's controlled process, with the acid spray and a starter culture, and it does not cover a home batch of the recipe here. The sausage is raw meat, and CDC says curing, drying or smoking alone does not consistently kill Trichinella worms. Oregon's rules for shops making dry sausage require certified trichina-free pork, a commercial starter, a pH test and a water-activity test on each batch, and a process shown to cut E. coli O157:H7 by 5 log. The curing salt in this recipe is the weak European kind. US pink curing salt is more than 6 times stronger in nitrite, and swallowing too much nitrite can cause methemoglobinemia, which starves the body of oxygen.
Hazards the sources name: Escherichia coli O157:H7 (inoculated at about 8 log CFU/g in one study; fermenting and drying cut it by 3.94 log); Listeria monocytogenes (same study; cut by 4.11 log); Salmonella (same study; cut by 4.29 log).
Every number is labelled with how it is known. How this atlas is made
German Wikipedia says the origin of Landjäger is assumed to lie in the Alemannic cultural area.
