Landjaeger’s are a classic Bavarian-style sausage—an old-school favorite with a bold, tangy flavor and a satisfyingly chewy bite. Our Landjaeger is carefully crafted using a traditional mix of beef and pork, fermented, smoked, and dried for peak flavor.   The process starts by grinding and mixing the meat, then adding our specifically chosen starter culture. This kick-starts the fermentation and gives our Landjaeger its signature tang. While it ferments, we slowly smoke it for 12 hours, layering on the rich, smoky aroma that makes our sausage stand out.  Landjaeger is shelf-stable, kind of like salami, so it’s totally fine to keep at room temperature. In fact, the flavor and texture get better as it dries. We suggest hanging them in pairs somewhere dry and with good air flow—your kitchen or pantry works great. We have hanging cases available for sale but a clothes hanger has been known to do the job in a pinch.  Everyone’s got a favorite stage of dryness: 

• Fresh out of the pack? Perfect for kids 

• Three days dried? My wife swears by it—still soft, but with a nice little snap. 

• A full week? That’s my sweet spot—firm, chewy, and a bit like jerky. 

No matter how you like them, Landjaeger is a tasty, protein-packed snack that’s perfect for hikers, hunters, adventurers, or anyone who loves a sausage with real personality. Try it at different stages and find your favorite! 

Interested in learning more about Landjaeger? Check out “A Perfect Pair” By our friend Jesse Brookstein. It is the de facto book on Landjaeger and its history in Green County Wisconsin.