Homemade Landjäger (German Cured Sausage)

Ingredients

• 1 lb ground pork
• 1.5 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions

1. 1

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

2. 2

   In a medium bowl, combine the ground pork, salt, black pepper, smoked paprika, and minced garlic.

3. 3

   Mix with your hands or a wooden spoon, squeezing and folding the pork into the spices until the mixture feels uniform and sticky, about 1 minute. The texture should resemble wet sand.

4. 4

   Divide the pork mixture into 8 equal portions by eye, then roll each portion between your palms into a thick log about 3 inches long and 0.75 inches thick, like a small piece of chalk.

5. 5

   Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Carefully place all 8 pork logs into the hot oil in a single layer, leaving a small gap between each one.

7. 7

   Cook without moving them for 3 minutes, until the bottoms turn deep golden brown, the color of caramel.

8. 8

   Roll each log a quarter turn to expose a new side, then cook for another 2 minutes until that side is also golden.

9. 9

   Roll the logs again to a new side and cook for another 2 minutes until all exterior surfaces are browned.

10. 10

    Transfer the Landjäger to a plate lined with paper towels and let them rest for 2 minutes to firm up slightly.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• 12-inch skillet
• paper towels
• serving plate

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