Hempler's
Hempler's Uncured Landjaeger
What it is
This is a type of dry-cured, fermented sausage. It is typically made from a mixture of beef and pork. The sausage is seasoned and then air-dried. The curing process gives it a firm texture and a tangy flavor. It is a popular snack food in some regions. The uncured designation means it does not contain added nitrates or nitrites from artificial sources. It is ready to eat as is.
How people cook with it
Landjaeger is a versatile sausage that can be enjoyed in many ways. It is a convenient snack on its own or can be incorporated into various dishes.
- Snack on the go
- Add to charcuterie boards
- Slice into salads
- Include in hearty soups
Uncured landjaeger is typically eaten without further cooking. You can slice it thinly or into thicker rounds. It is excellent served at room temperature. For a more substantial meal, it can be added to the end of cooking for soups or stews to warm through. It also pairs well with cheese and crusty bread. Consider serving it alongside pickled vegetables for a complete appetizer.
How it differs from similar foods
Unlike some other cured sausages, landjaeger undergoes a fermentation process that contributes to its distinct sourness. Its firm, dense texture also sets it apart. The uncured nature means it relies on natural curing methods for preservation, offering a different flavor profile than conventionally cured meats.
Who it is for
This is a great choice for anyone looking for a savory, ready-to-eat sausage for snacking or entertaining.
How to keep the rest
After opening, store any remaining uncured landjaeger tightly wrapped in the refrigerator. It should be kept in a cool, dry place. Proper storage will help maintain its quality and flavor for an extended period. Consume within a few days of opening for best results.