Sauerbraten

Information about German Sauerbraten plus a small collection of authentic Sauerbraten recipes

Speciality Dish - Germany

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Sauerbraten (sour roast)  is considered by most to be Germany's National dish but whilst the basis of the recipe remains the same, variations do occur from region to region. Traditionally made with a beef roasting joint (topside or similar) the meat  is marinated for 2-3 days in vinegar and/or beer,  spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is  then braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat.

A popular variation is made with Venison and other variations include the addition of gingersnap biscuits crumbled into the sauce to thicken it and/or  the addition of raisins or currants.

Some sources believe sauerbraten was invented by Charlemagne  in the 9th century when he devised the recipe to use up leftover roasted meat and that Albert of Cologne, in the 13th century, adapted the recipe to be made with fresh meat. However, this is somewhat vague and no real confirmation of it seems to exist...or not that we could find.

Below are some Sauerbraten recipes for you to try. Serve them with  boiled potatoes, dumplings or noodles........the German way.

   Happy cooking!

Venison Sauerbraten     HT   MC  German  180mins plus marinating

Bavarian Sauerbraten     HT   MC   German   200mins plus marinating

Rhineland Sauerbraten    HT   MC   German   200mins plus marinating