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I have now tried Landjager. Verdict: Yum
Pursuant to my last post about things that are like Slim Jims except made out of food: Karl's Sausage Kitchen just off of Rte 1 in Peabody makes landjager. So I bought a pair (they're sold in pairs -- it's a single casing made into two links, which are pressed into rectangular-ish shapes for some reason instead of being round).
If you're going to get them, remember how calorically dense they are -- each one of those is basically a meal. So, for $3.50, you're effectively getting two meals. But they have such a satisfying texture, and they have enough flavor, that each one is satisfying enough to feel like you've gotten enough "eating-experience" to count as a meal. They've got enough protein and fat to let your body know that you've eaten enough, and they've got enough flavor and texture to let your mouth know.
Now, for my tastes, they could be spicier. I might suggest someday that they experiment with adding some capsaicin-type peppers in -- they make chorizo, and what they call "cajun fiery andouille", so I bet they could. However, even as is, it's got a satisfying black pepper heat to it.
It is also intensely treif, being made out of pork and lard and stuff like that. Just in case that makes a difference to you.
However, if you are not vegetarian, don't keep kosher, and sometimes get to the Peabody part of Rte 1, I suggest you try it. Maybe it won't be your sort of thing, but it's worth $3.50 to find out.
If you're going to get them, remember how calorically dense they are -- each one of those is basically a meal. So, for $3.50, you're effectively getting two meals. But they have such a satisfying texture, and they have enough flavor, that each one is satisfying enough to feel like you've gotten enough "eating-experience" to count as a meal. They've got enough protein and fat to let your body know that you've eaten enough, and they've got enough flavor and texture to let your mouth know.
Now, for my tastes, they could be spicier. I might suggest someday that they experiment with adding some capsaicin-type peppers in -- they make chorizo, and what they call "cajun fiery andouille", so I bet they could. However, even as is, it's got a satisfying black pepper heat to it.
It is also intensely treif, being made out of pork and lard and stuff like that. Just in case that makes a difference to you.
However, if you are not vegetarian, don't keep kosher, and sometimes get to the Peabody part of Rte 1, I suggest you try it. Maybe it won't be your sort of thing, but it's worth $3.50 to find out.
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(My dad's store used to be in the Bonkers parking lot. I am quite familiar with that area.)
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BTW, I see a lot of landjaeger wanna-be's out there. If it is not pressed into a square shape it ain't a real landjaeger
Reason for the square shape is that they can stack neater and take up less room in the hunter's "kit"
Happy hunting!
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They also have really good sachertorte for Abby...
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I still have the original 19th century recipes (somewhere). Start with 350 pounds of ...
Sacher torte is always a winner ...
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However, I do remember all the salami sticks that Josh & I used to consume.
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But, from my barely-educated layman's perspective, I don't see why you couldn't. Landjager is a mix of pork and beef and lard; I don't see why you couldn't do all beef and suet or tallow. I presume that you'd have to make some sorts of adjustments if lard and suet don't work exactly the same way, but I'd guess that they'd work close enough that you could adapt it if you knew what you were doing.
I honestly don't know how similar pork fat and beef fat are. Flipping quickly through Wikipedia suggests that tallow and lard are pretty similar, so I suspect that this could work. I wouldn't know how to do it, though.
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