German Landjaeger Recipe

Ingredients

• Beef (lean) – 1.5 pounds, finely ground
• Pork (with a good amount of fat) – 1.5 pounds, finely ground
• Salt – 2 tablespoons, essential for curing and flavor
• White pepper – 1 teaspoon, for subtle heat
• Black pepper – 1 teaspoon, freshly ground for aromatic depth
• Coriander seeds – 1 tablespoon, toasted and crushed for a warm citrus note
• Nutmeg – 1/2 teaspoon, freshly grated to enhance richness
• Garlic powder – 1 teaspoon, for a mild pungency
• Sugar – 1 teaspoon, balances the spice and aids fermentation
• Pork sausage casings – Approximately 4 to 5 feet, soaked in warm water before use
• Sodium nitrite curing salt (Prague powder #1) – 1 teaspoon, to ensure safety and preservation while imparting Landjaeger’s signature color
• Cold water – 1/4 cup, to mix into the meat and spices for binding