Hot Dog!

December in Munich: cold, cold, cold, but awesome. The city is filled with an amazing pre-Christmas buzz and all of the Christmas markets – there seems to be a different one every block or so – are packed. Here we are eating the best hot dog of my entire life. It was cooked over a wood burning fire so the sausage was smoky and the bun was warm and slightly crispy on the outside. Delicious! [Editorial note: I am still thinking about how good that dog was daily. It's now February.]

Most stands that sell sausages offer at least two kinds: bratwurst, the white pork sausages, and Rotwurst, red sausages made from beef. Though you'd think that the beef sausages would be the same as American hot dogs they really are an entirely different animal.

One of the most amusing things about the bratwursts sold here is that, no matter how big the sausage, the roll that is comes in is always tiny. It’s as if the bun more as a handle that part of the snack.