A Munching Marathon through Munich

The spaetzel is good but not outstanding. But when we try the Nuremburg stadtwurst (or, as I like to call it, the Nuremburglar) we are blown away. Cooked over the same beachwood flame as the bratwurst, the stadtwurst is much thicker with a spicier kick.
We polish off the large wurst with sweet brown mustard, as instructed by our waiter, in no more than 45 seconds. The bill paid, we march on to our next destination.