Landjäger is a semi-dried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. Landjäger tastes similar to dried salami. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
Landjäger sausages are made of roughly equal portions of beef
, red wine, and spices. They are each six to eight inches (15–20 cm) in length, made into links of two. Prior to smoking and drying they are pressed into a mold, which gives them their characteristic rectangular cross-section of about one inch by half an inch (2½ cm × 1 cm). Typically, a pair of Landjäger weighs about 100 g and contains about 516 kCal. In Austria, Landjäger are sometimes made using horse meat.