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Average Customer Review:
 ( 7 customer reviews )
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Most Helpful Customer Reviews
11 of 11 found the following review helpful:
 Just as I remember from my childhoodJul 12, 2007
By James R. Walsh
These are just like the ones my grandmother bought in Queens, NY from the local German butcher store! I do recomend opening the package and letting them dry out a bit. I opened mine in the fridge....very hi quality!
8 of 8 found the following review helpful:
Good stuff...Mar 25, 2007
By B. C. Dolsen
I'm a beef jerky, sausage, and all-things-meat junkie. So I figured I'd order some stuff in bulk off the net. These are pretty darn good. The trick is to let them hang in the open air for as long as you can resist eating them. The longer the better. I imagine letting them hang for a really long time (months) would be detrimental, but I never managed to let them hang for more than a week or 2. After the first week or so they hit their stride and are prime for eating.
3 of 3 found the following review helpful:
oh man I love me some landjaegerFeb 24, 2011
By Rich
Im from germany and this is the real deal. If they are in the house, I eat them til my stomach aches. A bit spendy, if you don't mind the cost, you'll be thrilled with the purchase.
3 of 3 found the following review helpful:
Marvelous sausageJan 29, 2009
By RETIRED FOR GOOD
"TJ the Grouch"
These people from Bavaria really know how to make this stuff. The Landjagers are super (you have to let them dry for them to develop their full, intended flavor), and it is worth any sausage fan's time to check out their complete offering of German style sausages and hams. Due to the perishability of some of their products their S&H charges appear outrageous but I guess that sending frozen or refrigerated foods costs money. Personally, I recommend their coarse grind liverwurst but that is a matter of personal taste.
1 of 1 found the following review helpful:
MeatEaterMar 23, 2010
By Thomas Strangfeld
"blueeyedtwin"
This stuff is pretty good. I used to get the best landjagers from a place in Salt Lake City . . . unfortunetly they have changed their recipe recently; they now taste much like these bavarians.
I buy these and stick them in my smoker for several hours to help dry and age the sausages. Then I like to hang them to dry further. I'm hooked on these.
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