In Germany there are countless varieties of Leberwurst, two of which I like in particular. For one there is the grey "Hausmacher" style from Palatinate. Being born in Mannheim this may well be called my home sausage. Then I also love the smoked variety in thin rings which is also suitable for air drying. So when I decided to convert my ProQ Frontier water smoker to cold smoking I did not have to think for long what to make as first job.
Anyone who knows me will agree that I am an outspoken carnivore. And also in this blog meat plays a major part. But there is one vegetarian dish that I would not want to swap for anything in this world and that for me puts many meat dishes to shame: Käsespätzle