Landjäger is a semi-dried, smoked sausage that is commonly found in the cuisines of Switzerland, Germany, and Austria. Made primarily from equal parts pork and beef, the sausage is traditionally seasoned with spices such as salt, pepper, sugar, and garlic, along with a curing agent like sodium nitrite. The meat mixture is encased in natural casings and pressed into a rectangular shape, giving Landjäger its distinctive flat profile. It is then smoked and dried, resulting in a firm texture and mildly smoky flavor.
Due to its long shelf life, Landjäger is often considered a convenient snack or travel food, especially for outdoor activities such as hiking. It can be eaten as is or cooked, and is sometimes paired with bread and cheese.