Landjager,is a semi-dried sausage traditionally made in Southern Germany, Austria, Switzerland and Alsace. They are made of roughly equal portions of beef and pork with lard, sugar, red wine and spices. They are each six to eight inches in length, made into links of two. Prior to smoking and drying they are pressed into a mold, which gives them their characteristic rectangular cross-section of about one inch by half an inch. In Austria, Landjager are sometimes made using horsemeat.
Salt, dextrose, corn syrup solids, spices, garlic powder, sodium erythorbate, spice extractives, <2% silicon dioxide
Salt, Sodium Nitrite, #3 Red, <1% glycerin
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