As bad as they are for you IMO there isn't anything better than those ridiculously long sausages served up in a ridiculously small "hamburger" bun..add mustard just like at home...tasty despite what's in them but hey, you don't live forever so why not?

Some of the asparagus dishes although you'll be there kinda too late I guess.

I enjoy comparing the local sausages in the different towns. Every area claims to have the best Bratwurst (or other variety of best-Wurst).

And I agree that Rothenburg's Schneeballen are disgusting--a lump of gunky dough.

PaulJagman - that's the place!

Thanks Logos - I'll try it out!!!

Wear gloves!!, put every pretzel into the 3% solution for at least 30 sek before baking and keep humidity high in the oven. That's the secret! You can go up to 5%, but it's not really needed.

you can see why these foods need a slightly acidic but off dry wine to go with them

A pretzel needs a beer.

And the myth that Germans drink a lot of sweet wines continues live on, it appears. We admittedly ar makers of the infamous Blue Nun, but only for export and are happy to indulge ourselves into dry and crisp Rieslings, Grauburgunders and Sylvaners - wines that in most instances are considerably drier than any French or Californian Chardonnay will ever get.

We were happy to discover some nice reds on our last trip. We enjoyed a Dornfelder which was bold and flavorful and were pleased with several of the reds we tasted.

Germany has great food and great beer. Love it! Rothenburg was a memorable meal of schnitzel and beer.

I too, have a thing for the brats. The worst of the wurst was Curry Wurst. I don't know what I was expecting but curry flavored catsup wasn't it.

Ah, the beer. I was never a beer drinker until I tried real beer- German beer. I still don't drink beer at home, it's simply not as good.

Currywurst and Pommes, yummy!!!

Remember that schinken is ham, not chicken.

Going into the fall season, try dishes made with Pfifferlingen. I believe the English translation is Chanterelles. Most often served in a heavy cream sauce over noodles, a schnitzel or in a risotto, they taste fantastic. Mushroom season is one of my favorites as there are so many to choose from. Salad with sauteed oyster mushrooms, fettucini with Steinpilz, they all taste wonderful.

Fall is also the season for root vegetables, so look for Blumenkohl (cauliflower) or Broccoli gratins, Wirsing sauteed with speck, fresh rosenkohl (brussel sprouts) and of course the rot kraut (red sour cabbage) served with venison or wild boar. Potato and leek soup or lentil or pea soup are tasty when it gets cooler.

You need the pommes to get rid of the curry catsup taste.

I just discover the avilability of a German red here in the US (CT). It's under the label "RV" as a Pinot Noir - tastes like a Trollinger/Lemberger to me - and that's a very good thing!