Landjaegers sausage does not need to be refrigerated which is why it is also called the soldiers food because it can keep without refrigeration.
Landjäger is a semi dried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace.
It is popular as a snack food during activities such as hiking.
It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions.
The Landjager sausage is a type of sausage that is traditionally made with pork, beef and spices, whose name is derived from a German expression “lang tige” which means “smoked for a long time and air-cured for a long time.”
Landjager sausage just tastes like meat, fat, and salt, nothing more.
The meat flavor of landjager sausage isn't even intensely concentrated like in higher quality products because its a mix of beef and pork, it just sits in the background to bolster the fat and spices.
They're most likely leftovers from other meat processing endeavors.
Best way to accomplish storing Landjaeger in a cool, dry place and be able to jostle it up would be to store it in an open paper bag.
Try to avoid storing Landjaeger in refrigeration.
If this can't be helped, then once in refrigeration it should remain refrigerated to help avoid moisture build-up.
Landjäger tastes like dry salami. Eaten straight from the deli, it goes well with a cold beer.
As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
To reduce the fat, poke holes through the casing of your landjäger before you boil it.
Landjaeger sticks are fully cooked and ready to eat.
Can be air dried like salami. Great to take along on trips.
They can be cubed and served with chunks of cheese on an appetizer tray, or just grab a stick for a quick on the go snack.
Translation: 'Land Hunter,” this Bavarian sausage looks like a stick of pepperoni, but is smoked dryer like a jerky.
Hunters and sheep herders carried Landjaegers in their pocket as a healthy meat snack to enjoy along their journey.
Pork and beef are fermented, smoked and dry cured.