Sauerbraten II


Sauerbraten (zow-err-brah-tehn) // is a well-known north German speciality. The meat is traditionally flavoured with spices and vinegar and the sauce thickened zoith crumbled lebkuchen, a type of German gingerbread. If lebkuchen is not available, any gingerbread or ginger biscuits may be substituted. Serve Sauerbraten II with braised cabbage and noodles.


1 X 3

½ lb. shoulder of pork, boned and rolled

2 pints buttermilk



11. oz. water

14 fl. oz. red wine

3 tablespoons red wine vinegar

2 teaspoons salt

1 bay leaf

6 peppercorns, crushed

4 juniper berries

1 oz. butter

1 oz. flour

4 oz. lebkuchen, crumbled

3 oz. raisins, soaked in

1 tablespoons lemon juice for

30 minutes

Place the pork in a large mixing bowl and pour over the buttermilk. Set the bowl aside in a cool place, or in the refrigerator, to marinate for 2 days, basting and turning the meat occasionally.

Remove the meat from the marinade and pat it dry with kitchen paper towels. Discard the marinade.

To make the sauce, pour the water, red wine and vinegar into a large saucepan. Set the pan over moderate heat and bring the liquid to the boil. Stir in the salt, bay leaf, peppercorns and juniper berries. Place the meat in the pan and bring the liquid back to the boil. Cover the pan, reduce the heat to low and simmer the meat for 22 to 3 hours or until it is tender when pierced with the point of a sharp knife. Remove the pan from the heat. Using two large forks, remove the meat from the pan and place it on a carving board. Keep warm.

Strain the cooking liquid and reserve 1 pint . Discard the remaining cooking liquid and the contents of the strainer. Skim the fat from the surface of the cooking liquid.

In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the reserved cooking liquid, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 minutes. Stir in the lebkuchen crumbs and the raisin and lemon juice mixture. Reduce the heat to low and cover the pan. Simmer the sauce for 10 minutes, stirring frequently.

Carve the pork into thin slices and arrange them on a heated serving dish.

Remove the pan from the heat and pour a little of the sauce over the pork. Pour the remaining sauce into a warmed sauce- boat and serve immediately, with the meat.

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