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.
If you love French charcuterie as much as I do, you might want to give this a try. The recipe is fairly easy, and the result is delicious.