Dry Sausage - wonderful love child of sausage and jerky

[masraum]

Why has this never come up here before?!?

Our rural property is in an area that was largely settled by Germans and Czechs. We drive out to a dairy farm and buy milk, cream, cheese, etc.... I noticed they had "dry sausage" and "dry sausage with jalapeno" so I bought some. OMG, this stuff is TASTY!!!

It's like sausage and jerky got together and had the most amazing love child.

How has this not been mentioned before? Maybe it's because Vash is MIA.

[flipper35]

We like it up here. Then again we like a lot of that from Kielbasa to Landjeagers.

I guess I thought everyone knew about it. Sorry.

[Nostril Cheese]

Just got a batch from a friend who does a yearly run down to Tillamook.

Amazingly good. Combine with braunschweiger and onions for artery clogging goodness

[masraum]

Originally Posted by Nostril Cheese

Just got a batch from a friend who does a yearly run down to Tillamook.

Amazingly good. Combine with braunschweiger and onions for artery clogging goodness

Mmmm, I went through a several week period back around the holidays where I wanted some braunschweiger, but never got it. Thanks for the reminder. I may end up having to go to Kroger and settling for Oscar Meyer.

[Evans, Marv]

I occasionally order some different types of Spanish sausage online. It's not cheap, but you only have to have a small amount for taste. I loved the food and sausages in Spain the times I traveled there, but you can't buy sausage directly from there - at least last time I was aware. The "Spanish sausages" you can buy online are really good though.

[masraum]

Originally Posted by Evans, Marv

I occasionally order some different types of Spanish sausage online. It's not cheap, but you only have to have a small amount for taste. I loved the food and sausages in Spain the times I traveled there, but you can't buy sausage directly from there - at least last time I was aware. The "Spanish sausages" you can buy online are really good though.

I spent a summer or two in southern Spain when I was in college and my dad was stationed there. Great place, great food and lots of neat culture.

[911 Rod]

Sounds like summer sausage.

[masraum]

Originally Posted by 911 Rod

Sounds like summer sausage.

apparently, very close per at least one source on the 'Net.

Summer sausage, as mentioned, is a semi-dry sausage; it loses around 15 percent of its original moisture during aging. While salami can be considered a type of summer sausage, it generally loses about 25 percent of its original moisture during aging, making it a dry sausage.

[craigster59]

I like Landjaeger sausage. I used to buy Saag's out of San Leandro at the local German deli but they were sold to Smithfield Meats who shut them down. I also buy some of the dried chorizo and other sausages at the local Mexican market.

[Rot 911]

Even better, try cold smoke sausage. I don’t know how anyone could become a vegan after eating some of that!

[flipper35]

We have a couple places locally that make their own landjaegers. Good and not horrible prices. $4 for two tied together about 7" long each.

[TimT]

For the last 5+ years I've been making, curing, drying, aging, smoking various types of dried sausage and meats...and have made some really good stuff... Duck and fig. Landjaeger, Sopresetta, Salami, gravlax, chorizo, duck prosciutto, bresaola etc.... I get good fresh venison from a good friend.... Use both natural, and synthetic casings..

Check out Umai bags if you want to give it a whirl....

I'm in luck that there are numerous Italian, German, Polish butchers nearby where I can get a fix while waiting for my home made stuff to finish..

Some jerk buying sopresetta, from a place on Arthur Ave, in the Bronx.



Venison snausage...

[flipper35]

We make sausage and jerky and have been looking for a good landjeager recipe.

[masraum]

Originally Posted by TimT

Some jerk buying sopresetta, from a place on Arthur Ave, in the Bronx.

Definitely, you can just tell! He's got that shifty, beady eyed thing going on. Don't trust that guy with your sausage any farther than you could throw him.

[onewhippedpuppy]

Never had it, but that sounds amazing.

[wdfifteen]

Originally Posted by 911 Rod

Sounds like summer sausage.

That's what I thought.

[Superman]

Dry salami is one of my favorite hiking/backpacking snacks. It's dense and yummy and loaded with body fuel. I am not expert in these matters, but I think it is cured and not cooked, and that it needs no refrigeration.

[gtc]

Tim, are you stuffing straight in to the Umai bag, or is there another casing? And what are you using for a curing chamber / environment?

Originally Posted by TimT

For the last 5+ years I've been making, curing, drying, aging, smoking various types of dried sausage and meats...and have made some really good stuff... Duck and fig. Landjaeger, Sopresetta, Salami, gravlax, chorizo, duck prosciutto, bresaola etc.... I get good fresh venison from a good friend.... Use both natural, and synthetic casings..

Check out Umai bags if you want to give it a whirl....
...

[Starless]

Being from Spain, the dry sausage, chorizo, salchichon, and serrano ham are never out of stock in our house.

[Evans, Marv]

Oh man, that's beautiful! One thing I miss about going to Europe is being able to go into stores with everything imagineable hanging from the celing. Another is all of the cheeses. Another is getting glasses of wine served from a whole pig skin.