Sausage trip to the Upper Palatinate

I wonder if the farmers in eastern Bavaria are particularly melancholy? The name of this Upper Palatinate sausage speciality certainly sounds melancholy: Bauernseufzer. But there's actually nothing to moan about. The dark-smoked pork sausage not only goes perfectly with Upper Palatinate beer, but also tastes equally flavourful both hot and cold. Horseradish is a must. Insider tip: It is at its best fresh from the smoke. Its other name sounds much nicer: Schlotengerl. You can get very good ones at Landmetzgerei Braun. The main branch in Weiherhammer (but also the one in Weiden) is within walking distance of the railway station.