The landjaeger has been stuffed and fermented for about 2 days now. A mixture of beef and pork with spices, stuffed into hog casings. (we had fun with the extra casings.. now I know where balloon animals came from). I don't have official wooden landjaeger molds, so I squished them between a couple sheet pans for 48 hours. The bacteria inoculation wants to ferment at 80F or so, which is convenient since it's been 80 in the garage for the past few days.
You're supposed to dry the sausages for a bit, so we did that today, giving me a chance to take a picture. Tomorrow evening, after another 24 hours of fermentation, (and I might add, they smell like they are fermenting.. a distinct acidic odor), I hit them with low temperature smoke for 4-6 hours, and then they go to cure for a couple weeks at 50-60 F (e.g. the temperature of the wine).
I got ambitious yesterday.. watching the DVD that comes with Jacque Pepin's new book I saw how you can bone out a chicken while keeping the skin intact to make a ballotine. It actually worked (although I'm not nearly as proficient and speedy as Jacque).
And, I made a pate (my first)... a pork tenderloin with a pork forcemeat around it, with a garnish of andouille. Tastes pretty good.
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