Pan-Seared Landjäger with Mustard & Beer
German smoked pork sausage crisped in a skillet and finished with sharp mustard and a splash of beer. Ready in under 15 minutes—pure weeknight comfort.
- Total time
- 12 min
- Servings
- 2
- Calories
- 420
- Protein
- 24g
Ingredients
- 6 links (about 12 oz) landjäger (smoked pork sausage)
- 3 tbsp German mustard (whole grain or spicy brown)
- ½ cup beer (German lager or pilsner)
- ½ medium onion, thinly sliced
- ¼ tsp caraway seeds (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Score the landjäger skin in a crosshatch pattern with a sharp knife, cutting only the casing.
- 2
Heat a large skillet over medium-high heat. Add the landjäger and sear 2–3 minutes per side until deep golden and skin crisps.
- 3
Push the sausages to the side; add sliced onion to the empty space and cook 2 minutes, stirring once, until softened.
- 4
Pour in the beer and scrape up any browned bits from the pan. Stir in the mustard and caraway seeds if using.
- 5
Simmer 2–3 minutes until the sauce reduces and coats the back of a spoon. The landjäger should be heated through.
- 6
Serve immediately, spooning the mustard-beer sauce and caramelized onion over the sausages. Garnish with fresh parsley.
Tools you’ll need
- sharp knife
- 12-inch stainless steel or cast iron skillet
- wooden spoon
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