Landjäger sausage

Yes. Landjäger is a cured, smoked and air-dried sausage, so it is usually eaten cold; slice it for a packed lunch or snack, or warm it in a cooked dish.

Slice it into bite-sized pieces and add it to lentil soup, bean stew or a potato dish near the end of cooking. Simmer for about 10 minutes, just long enough to heat it through and flavour the broth.

Try it with rye bread, mustard, pickles and a firm cheese. Sliced Landjäger also works in a cold lunch with radishes or alongside potato salad.

The casing is generally edible, but it can be firm or chewy. If it feels tough, peel it off before eating; for easier slicing, cut the sausage across into thin rounds.

Keep opened Landjäger wrapped or in a sealed container in the fridge, and use it within the time stated on its packaging. You can freeze it well wrapped; thaw it in the fridge before eating.

It is a compact, firm sausage made from seasoned meat that is cured, fermented, smoked and dried. Its flattened shape makes it easy to carry and helps it dry evenly.