Pork Sauerbraten (Swabian Style)
Pork Sauerbraten (Swabian Style)

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pork sauerbraten (swabian style). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Original and Authentic German Recipe Swabian Sauerkrautsoup. Find traditional and classic recipes, cakes and cookies, deserts and soups, bread and German specialties. This Sauerkraut soup is very popular in the South of Germany, Swabia, the Schwabenland with its capital Stuttgart..

Pork Sauerbraten (Swabian Style) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Pork Sauerbraten (Swabian Style) is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook pork sauerbraten (swabian style) using 18 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Pork Sauerbraten (Swabian Style):
  1. Prepare 450-500 g (1 lb) pork roast - I used shoulder
  2. Prepare ********
  3. Prepare MARINADE:
  4. Take 1 carrot
  5. Make ready 1/3 stalk celery
  6. Prepare 1 small onion
  7. Prepare 1 handful fresh parsley
  8. Make ready 5 juniper berries
  9. Get 5 peppercorns
  10. Make ready 1 bay leaf
  11. Make ready 250 ml (1 cup) red wine
  12. Get 180 ml (3/4 cup) vinegar
  13. Get ********
  14. Get GRAVY:
  15. Prepare 1 Tbsp butter
  16. Prepare 1 Tbsp flour
  17. Get 1 cup marinade liquid set asided after cooking
  18. Prepare to taste salt & pepper

This spaetzle recipe is probably the most traditional one in Germany. It is an authentic Swabian spaetzle recipe. Usually made by hand, but in this recipe, I will show you how to use a stand mixer and spaetzle maker to make. Same Series: Swabian pork filet with spaetzle and wine.

Steps to make Pork Sauerbraten (Swabian Style):
  1. Roughly chop onions, carrots and celery. Put in pot with parsley, juniper berries, peppercorns and bay leaf.
  2. Add wine and vinegar to pot. Bring to a boil, turn heat to low and cover with lid. Simmer for 5 minutes.
  3. Let the marinade cool completely before using with meat.
  4. After the marinade cools, put the pork and marinade in a container so the pork is fully submerged.
  5. Marinate for 5-6 days and in the fridge. Turn the pork every day or two to ensure it's evenly soaked.
  6. Remove meat from marinade and dry off with paper towels. Sprinkle with salt and pepper.
  7. Melt butter or heat oil on high in a heavy pot. Brown meat on all sides.
  8. Pour in the marinade liquid along with the veggies and spices.
  9. Bring to boil, then turn to low heat. Cover and simmer for 45 minutes.
  10. After 45-60 minutes, remove the pork to a plate. Strain the vegetables and spices out of the cooking liquid (Keep the liquid! You can toss out the veggies). Set aside 1 cup of the cooking liquid for making the sauce. Return the rest of the cooking liquid and pork to pot for now.
  11. To make the sauce: Melt butter and add 1 tbsp butter in a separate sauce pan. Mix together and sauté until golden in color.
  12. Add 1 cup of the cooking to the flour and butter mixture. Bring to a simmer and cook, stirring often until reduced into a smooth sauce.
  13. Here is my sauce after reducing.
  14. Pour the finished sauce back into the pot. Cook for an additional 15 minutes on low heat. Add salt & pepper to taste.
  15. Slice the pork on a plate and keep the sauce aside for pouring on top when serving.
  16. Serve with spätzle (I have a recipe in my profile if you want), potato dumplings (kartoffelknödel) or bread dumplings (semmelknödel - I have a recipe for this too). Pour sauce over to taste. Also often served with red cabbage.

Closeup of a german sauerbraten with dumplings. Schupfnudeln Swabian recipe for finger-like German-style gnocchi. Spinach Spaetzle from Scratch Spinach spaetzle are a perfect complement to venison or any other roast meat. Recipe from Master Chef Peter Schaffrath, Hay Adams Hotel, Washington DC. Rough, direct but friendly service - Swabian style.

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