Yesterday was sausage day in the TFF Research Kitchen. I also made Blutwurst, more on that soon in a detailed report. After this exhausting work I didn't really fancy cooking today, so I took care of leftovers.
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.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.
"The stockwurst is as good as dead.", Bavarian satirist Gerhard Polt said in an interview [link in German] over 15 years ago. A good stockwurst is just as good as a weisswurst, and it would be a shame if this type of sausage eventually became extinct.
In Germany there are quite a few different sausages from various regions that are called Knackwurst, most of which are either related to frankfurters or to mettwurst. But there is one type that is unique. Brunswick has always been famous for its sausages, and this particular Knackwurst is a local specialilty.
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
Granted, I live 3 kilometres outside the Munich city boundary. But because a few years a ago an initiative failed to grant Munich weisswurst a protected geographic status anyone can legally name their weisswurst "Munich". I have always wanted to make proper weisswurst myself. And despite the lack of an offical definition I will keep to the procedure outlined in the failed application
A few days ago my new Magimix food processor arrived, and understandably my fingers began to itch. As a first task for the machine I decided on leberkäse because you don't need sausage casings for this.