The Germans do call it Spatburgunder (no second 's'). I also enjoy sauerbraten, red cabbage, salads with celeriac (celery root), fruit torten desserts, maultaschen (a Schwabische speciality soup with meat dumplings), Baden-style schneckensuppe (snail soup), Nurnberger wurstchen (little sausages with spices), french fries without the grease, rouladen, etc. And I enjoy veal or pork schnitzel in at least a dozen preparations--jagerschnitzel, rahmschnitzel, with fried egg on top or with asparagus on top, zigeunerschnitzel, etc. One thing I never really acquired a taste for was some of the cakes which seemed far too dry to me. I like moist cake.