Sausages hold a place of honor on Germany's culinary map
As Deutsche Welle notes, first we should announce the entire list of typical German dishes and treats that caught the attention, landed on plates or in the hands of the authors of Lonely Planet. As expected, half of them are various works of sausage art – fried sausages, white sausages, and currywurst. Also on the list are pork knuckles, and for dessert – Black Forest cherry cake and Christmas stollen.
Nuremberg and Thuringian fried sausages are particularly famous in Germany, but the guidebook authors chose Berlin, where bratwurst is sold by walking street vendors called Grillwalker.
Also worthy of mention is the oldest and most famous sausage stand in the German capital – Konnopke's Imbiss, opened in 1930. It is located under the elevated railway of the Eberswalder Strasse metro station (U2) in the Prenzlauer Berg district. During GDR times, the then-owner of this catering establishment, Max Konnopke, was even called the "King of Sausages of East Berlin."
Currywurst is another of the most popular German fast-food dishes. These fried sausages are served with a special sauce based on ketchup or tomato paste and curry powder. The recipe is believed to have been invented in Berlin after World War II. You can try them at the Curry 36 stand near Bahnhof Zoo.
What Berliners have in fried sausages and currywurst, Munich residents have in white sausages, which are not fried or boiled but heated in water, and for breakfast. The guidebook especially recommends Weißwurst at the Munich restaurant "Großmarkthalle." As the name suggests, it is located near the city's wholesale market (Großmarkthalle), opened in 1912.
For the next recommended dish, you don't even have to leave Munich, where after breakfast with Weißwurst you can have lunch or dinner with a delicious pork knuckle (Schweinshaxe), and the best place to do that is at the famous Hofbräuhaus beer hall.
Now for dessert. The international gastronomic guidebook rightfully mentions Black Forest cherry cake (Schwarzwälder Kirschtorte). The authors recommend trying it in the Black Forest town of Triberg, specifically at the Café Schäfer pastry shop, where this recipe was invented over a hundred years ago (in 1915).
The last recommendation for tourists heading to Germany is seasonal – though nowadays, German Christmas stollen (Stollen) can be bought year-round. However, it is best to try them at a Christmas market with mulled wine – for example, in the Saxon capital Dresden at the Striezelmarkt, which traces its history back to 1434.