The Nuremberg Christmas market provides, not only an excellent overview of the local cuisine but also, some of the best, freshly prepared options.
The "baggers" or potato pancakes start with a thick potato batter dropped in hot oil. The dollops flatten out as they cook and are served in orders of three, generally with applesauce on the side.
These fancier treats are served on an actual plate for which you leave a deposit that, like the gluhwein mugs, is refunded when returned.
The most prevalent food are three Nuremberg sausages sandwiched in a bun that’s perfectly crunchy on the outside yet soft in the middle.
It’s the perfect one-handed snack to walk and shop. And, about the time you finish, lo and behold there’s another stand serving them.
While they are generally the same, each stand does have a slight twist. We chose our favorite because they served them with sauerkraut, which Mrs Smith loved, and had a variety of mustards, horseradish, and other toppings available. We preferred the sinus-opening mix of spicy mustard and horseradish.
If the regular Nuremberg sausages are too small, there are always the half-meter sausages.
The crepes served on wafers make for a warm finish. Per usual, these freshly made crepes come in savory or sweet with a variety of fillings. The most popular seems to be Nutella, the ubiquitous chocolate-hazelnut spread. Fine by us.
Conveniently, the crepe is served on a light wafer, giving it stability and a bit of crunch. You don’t have to throw away or return this plate – just eat it.