I had this sausage over 15 years ago when a butcher near here used to sell it. He went out of business about ten years ago and I was not able to find it before, so I started to make it myself. I have made it several times with varying success. My biggest problem has been cold smoking the sausage. I have a Brinkmann Smoke 'n Grill, which I have had for over ten years, use it year round and love it, but I have not been able to keep temperatures low enough for cold smoking. These sausages need to be smoked at 90 to 100 degrees. I would have limited success and then the fire would spike, cooking the sausage. I bought a Smoke Daddy smoke generator and hopefully, I'll get better results. I made some simple modifications to the smoker for now to see how it works. I removed the damper door, one bolt, and cut a scrap piece of 1/2" plywood to the shape of the fire box. I then attached it inside the box with screws and fender washers. I got that idea somewhere on this forum. I then made simple sausage racks...I mean really simple. No cost, little time. The landjagers are in process: Pressing and fermenting. they are now air drying for a few hours: ...then back to 80 degrees to ferment for another day or two. I'm no expert at this, but I have tried several recipes with both good and not so good results. It's a multi-day process with a fair amount of time commitment, which I never seem to have enough. Hopefully, this time, with true cold smoking, will yield good results.