>>Assuming there are the darker sorts, specially real rye bread (without caraway)... anytime.
>
>There are - altough the really black ones are not my fancy.

Just heard yesterday that they don't make dark flour (type 1100) anymore. What they sell as the so-called black bread is actually the same bun-type (Kipfel? - we call it kifla) very white dough, painted with caramel or whatnot. They just add some linseed, sunflower and sesame seeds, and charge almost double for it. Nutritional value - not much above raw starch.

>>BTW, are there still all those kinds of sausages (which I last ate in 1990s) and leberwurst, or are they just as destroyed with "water added" and other emulsifier crap like here and in the US?
>
>not much change in sausages here from the nineties - steady but slow decline as less people are interested in slaughtering at their place, if you are talking about the leberwurst and blutwurst which is served hot with kraut (and was never a real item in supermarkets and only available in rural areas).

I've tried some blutwurst (what the Brits would call black pudding, I guess) last year, and that's destroyed as well. Too much bacon, plus some unknown filler. Not even close to what it used to be. I'd hazard to say that what the old Yugoslav army had for the guard dogs' food was better.

> If you are talking about "Frankfurter Würstchen" (similar to Wiener, sometimes a bit smaller but more tasty and longer smoked) they are still created in Neu-Isenburg, 3km South of Frankfurt - kept the quality mostly AFAICT. Added substances: probably in half of typical offerings - I mostly stay away from sausages unless I know who made them. Even with ham some tried to sell small parts stuck together with grain/gluten based stuff in pre-packeged offerings and with ground beef the selling point for the stoopid is nowadays "fat reduced" to allow the addition of 25% watered, plant based protein ;-)

Same story. And I remember the times, not too long ago, when industrial sausage, salami etc was far better than what they sell now as delikatessen.