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Shadows 
Posted: 24-Jul-2005, 07:10 AM
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ZodiacHolly

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I will start off this new topic part of my forum....

I have been looking for a recipe for homemade landjagers for several years with no success. Does anyone know where I can find one? I have found many places that sell this type sausage but not one recipe!


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stoirmeil 
Posted: 25-Jul-2005, 12:17 PM
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ZodiacBirch

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http://www.alliedkenco.com/data/recipes/la...ger_sausage.htm

Well -- the above is a site that supplies sausage makers with everything but the meat: equipment, spices, preservatives, etc. Also a whole load of sausage recipes, including this one for the sausage you mention:


LANDJAGER SAUSAGE
Landjager means land hunter in German. A Landjager in Germany was similar to our National Guard or Army Reserve. It seems this sausage was used by the field troops, as US armed forces use K or C rations. Landjager also is referred to as a pressed sausage and is very popular sausage in the Midwestern part of the U. S. A.
From "GREAT SAUSAGE RECIPES AND MEAT CURING" by Rytek Kutas

Click Here To Buy This Book With Over 190 Recipes. This Book Is Considered By Most Sausage Makers To Be The Complete And Definitive Book On Sausage Making.

INGREDIENTS FOR 25 LBS.
1-1/4 cup salt
5 tsp. Instacure
1/2 cup corn syrup solids
1 Tb. ground white pepper
1 Tb. ground caraway seeds
1 Tb. ground coriander
3-3/4 cups Fermento
1/2 cup powdered dextrose
19 lbs. lean beef
6 lbs. fat pork
2-1/2 Tb. cardamom
1 Tb. nutmeg


PROCESSING PROCEDURE
All meat should be chilled at 32-34° F before grinding. Then grind through a 1/4" grinder plate, add all ingredients and mix well. The mixing of the meat should be done as quickly as possible to avoid smearing the fat meat. Ingredients can be properly distributed in about 2 minutes of mixing. The meat is stuffed loosely into a 32-35 mm hog casing and made into links 7-8" long. Sausage is held at 70- 75° F for 3-4 days with humidity of 70-80%. The Landjager sausage is placed into a wooden mold and pressed into a unique flat but oblong shape. The sausages are placed very tightly against each other and a weighted board placed on top of them. The sausages then are removed from molding boards and placed on smokehouse sticks. Hold in room at 52-55° F for 2 days, drying with humidity around 70%.
Sausage is cold-smoked until desired color is obtained. Be sure the smoke never exceeds 80° F.
Only certified pork trimmings should be used in processing Landjager sausage. This processing procedure does not conform to government regulations concerning destruction of live trichinae. Since certified pork is nearly impossible to purchase, follow instructions on page 40.

Try these guys (Penzeys) for strong, fresh, reasonably priced herbs and spices, small or bulk amounts. Their sausage blends are excellent.
http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Fermento and Instacure -- I have no idea. Only for the initiate in sausage making, I guess. I make "sausages" as patties with fresh ground meat and spices, one meal at a time. I don't do the casings and all that.
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Shadows 
Posted: 25-Jul-2005, 04:40 PM
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ZodiacHolly

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Thanks for the links and recipe!
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gaberlunzie 
Posted: 25-Jul-2005, 05:50 PM
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I have a recipe here which has a bit different ingredients, the method is more or less the same then. It's an original German recipe, the way we fix it here. I converted the German measures (gramm) to U.S. measures: in case you want to check it again yourself I put the U.S. measures in brackets.

LANDJAEGER

Ingredients:

700 gramm (1,54 lb.) lean pork
700 gramm (1,54 lb.) lean beef
500 gramm (1,1 lb.) bacon (from the back, no rind!)
50 gramm (0,11 lb.) salt
2 tablespoons white pepper, grinded
2 teaspoons caraway seed
2 teaspoons mustard grains
2 teaspoons dextrose

Method is the same as in the recipe above.

Good luck!!


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(Native American Proverb)
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Shadows 
Posted: 31-Jul-2005, 07:15 AM
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ZodiacHolly

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Thanks I will try both of these!

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Shadows 
Posted: 30-Oct-2005, 07:53 AM
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ZodiacHolly

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Once upon at time I had a recipe that came with a grill set of kabob skewers for the grill. It was for Beef Kabobs... I have found many recipes that come close but not this particular one...

Guess what I am asking is ..Does anyone have a recipe that came with such at grill set?
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Shadows 
Posted: 02-Jan-2006, 11:13 AM
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ZodiacHolly

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Anyone have recipe for Gefüllte Hühnerbrust ?

My wife loves this dish, but we can't seem to find the right recipe.
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Shadows 
Posted: 25-Mar-2006, 10:27 AM
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ZodiacHolly

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Don't forget about this topic area...

Are you looking for something special that you had in the past or just a recipe for an ingredient that you have on hand...


ASK HERE.
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gaberlunzie 
Posted: 26-Mar-2006, 03:16 PM
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QUOTE (Shadows @ 02-Jan-2006, 11:13 AM)
Anyone have recipe for Gefüllte Hühnerbrust ?

My wife loves this dish, but we can't seem to find the right recipe.

I have a couple of different recipes for "Gefüllte Hühnerbrust"; do you still remember the most important ingredients, Shadows? I'll check mine recipes for it then.....
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Shadows 
Posted: 27-Mar-2006, 06:14 PM
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ZodiacHolly

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QUOTE (gaberlunzie @ 26-Mar-2006, 04:16 PM)
QUOTE (Shadows @ 02-Jan-2006, 11:13 AM)
Anyone have recipe for Gefüllte Hühnerbrust ?

My wife loves this dish, but we can't seem to find the right recipe.

I have a couple of different recipes for "Gefüllte Hühnerbrust"; do you still remember the most important ingredients, Shadows? I'll check mine recipes for it then.....

Chicken Breast stuffed with Spinach and Cheese in a cream sauce with Mushrooms and Ham.

Just can't seem to get the right mix of flavors. Do you have one for this?
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gaberlunzie 
Posted: 30-Mar-2006, 01:48 PM
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Still checking recipes but haven't been successful yet. sad.gif I will let you know when I'll find an appropriate one.
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Shadows 
Posted: 11-Aug-2006, 04:49 PM
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ZodiacHolly

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Looking for a recipe that we had at a resort in FLA at my oldest's girls wedding a few years back, it was Augratin potatoes with ham. I have had many but this one was tops! I think the resort was called the Sarroto or Serata in St. Petersburg, FLA. Anyone have the recipe?
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Nancy-Raven 
Posted: 19-Aug-2006, 06:43 PM
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If you have seen the movie V for vendetta , we see V doing to Evey for the breakfast a kind of egg with a slice of bread in a frying pan.My question how did you call that and how to do it.My honey say thank you for it because he didn't stop asking me for that so I try here to see if I can get an answer.
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Shadows 
Posted: 20-Aug-2006, 05:59 AM
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ZodiacHolly

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QUOTE (Nancy-Raven @ 19-Aug-2006, 07:43 PM)
If you have seen the movie V for vendetta , we see V doing to Evey for the breakfast a kind of egg with a slice of bread in a frying pan.My question how did you call that and how to do it.My honey say thank you for it because he didn't stop asking me for that so I try here to see if I can get an answer.

I have not seen the movie, but you may find somehing here:

http://www.celticradio.net/php/forums/inde...?showtopic=9439

can you describe the dish you mean?
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Nancy-Raven 
Posted: 22-Aug-2006, 07:06 AM
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I try to look at the link Shadow but it said it is broken .Well it's hard to describe since we didn'tt see a lot this meal.In a frying pan with a lot of butter,you have a slice of bread , a squarre to be exact and an entire egg on the top I mean over the bread.

I dont't know if I should do first put my bread and my egg and cook or put my egg wait a little bit and put my bread and then return it to be sure my egg is well cook.I hate to eat an egg not enough cook.So this is how I saw things if you have a better idea or a suggestion because I think this try will be a desaster.
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