Pork "Sauerbraten"????

On Thu, 18 Dec 2003 16:37:09 -0500, Kate Connally <[email hidden]>

Quoted message said:

Anyway, I'm having friends for dinner over the holidays and one of them doesn't eat beef.

I don't change my whole lineup for someone who doesn't eat beef for some sort phobia or moral
reason. I've never heard of a beef allergy. Any aversion this person has to beef must be a phobia of
some sort.

If I think my guests would apprecaite good beef, I'd cook beef, and to hell with anyone who won't
eat it. Trying to make sauerbraten from pork is going way too far out the way to accomodate this
single person.

-sw (moooo!)

Kate Connally said:

I wonder if there is such a thing as sauerbraten made with pork instead of beef.

Yes, in the Eifel region they make it with pork. BTW, I wonder why you think sauerbraten has to be
made with beef. Here in the Rhineland, it traditionally used to be been made with horse meat and
this is still often enough the case.

Feel free to use your favourite sauerbraten recipe, substituting lean pork for the meat it
calls for.

Quoted message said:

Not quite sure what the "braten" part means.

'Roast', including 'pot roast'.

Victor

"Kate Connally" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi, I wonder if there is such a thing as sauerbraten made with pork instead of beef. I vaguely
recall possibly having seen such a recipe ages ago, but I might be hallucinating. Anyway, I'm
having friends for dinner over the holidays and one of them doesn't eat beef. After going through
dozens of recipes I came across my sauerbraten recipe and had an intense craving for it. So, I was
thinking, couldn't you maybe make something similar with pork? Probably wouldn't be called
sauerbraten though, then again it might. Not quite sure what the "braten" part means. Anyway, does
anyone out there have a recipe or has anyone ever heard of it? If I thought it would work (that
is, not taste sucky) I would just make it according to my sauerbraten recipe. Help! Friday,
December 19th, tomorrow, is my last day at work and at the computer until January 5 so it I can
get a response before 5pm EST tomorrow it would be great. If not I'll have to decide whether or
not to experiment with it on my own. P.S. I've already googled it and haven't yet come up with
anything. TIA, Kate

Sure, pork makes great sauerbraten. I'd use a boneless pork shoulder, since it contains some fat,
and won't get all dried out in the long braising process. It might take less cooking time than
beef, so watch and test it often towards the end of the cooking. When a fork pierces the meat
easily, it's done.

-Scott

"Kate Connally" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi, I wonder if there is such a thing as sauerbraten made with pork instead of beef. I vaguely
recall possibly having seen such a recipe ages ago, but I might be hallucinating. Anyway, I'm
having friends for dinner over the holidays and one of them doesn't eat beef. After going through
dozens of recipes I came across my sauerbraten recipe and had an intense craving for it. So, I was
thinking, couldn't you maybe make something similar with pork? Probably wouldn't be called
sauerbraten though, then again it might. Not quite sure what the "braten" part means. Anyway, does
anyone out there have a recipe or has anyone ever heard of it? If I thought it would work (that
is, not taste sucky) I would just make it according to my sauerbraten recipe. Help! Friday,
December 19th, tomorrow, is my last day at work and at the computer until January 5 so it I can
get a response before 5pm EST tomorrow it would be great. If not I'll have to decide whether or
not to experiment with it on my own. P.S. I've already googled it and haven't yet come up with
anything. TIA, Kate

Why not? The beauty of using pork for sauerbraten is...ya don't hafta 'lard' it. Jack Braten

My family has been making a dish with pork butt and sauerkraut for years! It's not technically a
sauerbraten, but it's really tasty.

I always "wing" it, but this is how I do it...

I get a pork butt and throw it into a crock pot with a jar of sauerkraut, and a chopped apple. Toss
in about 1/4 cup of white dry wine and let it go all day.

It's done when the pork shreds with a fork.

Easy but, oh, so good!

kilikini

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Kate Connally said:

Anyway, I'm having friends for dinner over the holidays and one of them

doesn't

Quoted message said:

Quoted message said:

eat beef.

I don't change my whole lineup for someone who doesn't eat beef for some sort phobia or moral
reason. I've never heard of a beef allergy. Any aversion this person has to beef must be a phobia
of some sort.

If I think my guests would apprecaite good beef, I'd cook beef, and to hell with anyone who won't
eat it. Trying to make sauerbraten from pork is going way too far out the way to accomodate this
single person.

[censored], amigo. Sauerbraten can be made with pork anytime. Just make sure there's red
cabbage around.

Jack Dish

In article <[email hidden]>,

(Victor Sack) said:

Kate Connally said:

I wonder if there is such a thing as sauerbraten made with pork instead of beef.

Yes, in the Eifel region they make it with pork. BTW, I wonder why you think sauerbraten has to be
made with beef. Here in the Rhineland, it traditionally used to be been made with horse meat and
this is still often enough the case.

Feel free to use your favourite sauerbraten recipe, substituting lean pork for the meat it
calls for.

Quoted message said:

Not quite sure what the "braten" part means.

'Roast', including 'pot roast'.

Victor

Here Victor is correct. A well trimmed boned and tied fresh ham makes wonderful sauerbraten.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Quoted message said:

Kate Connally said:

I wonder if there is such a thing as sauerbraten made with pork instead of beef.

Yes, in the Eifel region they make it with pork. BTW, I wonder why you think sauerbraten has to be
made with beef. Here in the Rhineland, it traditionally used to be been made with horse meat and
this is still often enough the case.

Feel free to use your favourite sauerbraten recipe, substituting lean pork for the meat it
calls for.

Quoted message said:

Not quite sure what the "braten" part means.

'Roast', including 'pot roast'.

Victor

This is interesting. Would one use a lighter wine than a red for it? A pork saurbraten sounds sort
of good to me. I've only made this dish at home, so I don't know how to compare it with the best. It
seems that the pork version would go especially well with some cabbage.

I had friends with odd taste. One guy wouldn't eat beef but ate pork. If he were still here I would
gladly make him a pork sauerbraten instead of beef.

Svakas, Bubba! rharps.com

Greykits said:

Quoted message said:

Kate Connally said:

I wonder if there is such a thing as sauerbraten made with pork instead of beef.

Yes, in the Eifel region they make it with pork. BTW, I wonder why you think sauerbraten has to be
made with beef. Here in the Rhineland, it traditionally used to be been made with horse meat and
this is still often enough the case.

Feel free to use your favourite sauerbraten recipe, substituting lean pork for the meat it
calls for.

Quoted message said:

Not quite sure what the "braten" part means.

'Roast', including 'pot roast'.

Victor

This is interesting. Would one use a lighter wine than a red for it? A pork saurbraten sounds sort
of good to me. I've only made this dish at home, so I don't know how to compare it with the best.
It seems that the pork version would go especially well with some cabbage.

I had friends with odd taste. One guy wouldn't eat beef but ate pork. If he were still here I
would gladly make him a pork sauerbraten instead of beef.

Svakas, Bubba! rharps.com

I think a Gewürztraminer (sp?) would be good. German beer (I like Warsteiner) is obvious, or how
about a Belgian ale?

That leftover bottle of Beaujolais nouveau might be an OK red wine.

Best regards, Bob

Jack Schidt® said:

"Steve Wertz" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Trying to make sauerbraten from pork is going way too far out the way to accomodate this single
person.

Quoted message said:

[censored], amigo. Sauerbraten can be made with pork anytime.

It would *not* be sauerbraten. I can make a ribeye roast from pork as well.

Just for giggles I looked for recipes for pork sauerbraten or saurbraten pork... nada.

I'm all for a pork roast slow-cooked in sauerkraut, though.

-sw

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My family has been making a dish with pork butt and sauerkraut for years! It's not technically a
sauerbraten, but it's really tasty.

I always "wing" it, but this is how I do it...

I get a pork butt and throw it into a crock pot with a jar of sauerkraut, and a chopped apple.
Toss in about 1/4 cup of white dry wine and let it

go

Quoted message said:

all day.

It's done when the pork shreds with a fork.

Easy but, oh, so good!

kilikini

It's delicious but it's not sauerbraten. That's just roast pork round here. Sauerbraten is marinaded
for days and then cooked.

Jack Pecksnifferoni

"Steve Wertz" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Jack Schidt® said:

"Steve Wertz" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Trying to make sauerbraten from pork is going way too far out the way to accomodate this single
person.

Quoted message said:

[censored], amigo. Sauerbraten can be made with pork anytime.

It would *not* be sauerbraten. I can make a ribeye roast from pork as well.

haha, welcome to the variations in German cuisine. Every region has its own version of sauerbraten.
My dad has said beef was not always available, so pork and even horse meat was used and it was still
considered sauerbraten. I myself have made it with venison, which is arguably closer to beef than
the other meats. Sauerbraten = 'sour roast'.

I know, stunning to see variation and German in the same sentence. We like order und organization.

Quoted message said:

Just for giggles I looked for recipes for pork sauerbraten or saurbraten pork... nada.

I'm all for a pork roast slow-cooked in sauerkraut, though.

For me, it rarely gets better than that.

Jack Puercomaniac

Steve Wertz said:

Kate Connally said:

Anyway, I'm having friends for dinner over the holidays and one of them doesn't eat beef.

I don't change my whole lineup for someone who doesn't eat beef for some sort phobia or moral
reason. I've never heard of a beef allergy. Any aversion this person has to beef must be a phobia
of some sort.

No, I don't either, but this is a special case and I'm making this dinner especially for this
person. Normally I think of what I want to make - for *me* - and if people don't like it too bad.
;-) Anyway, of course, it's not an allergy or anything. She just doesn't eat beef or lamb (don't
know about goat, venison, etc.). That's her perogative. Her mother, who is also coming, also does
not eat beef or lamb, etc., and currently is on a vegetarian diet. I am not making any concessions
for her. She can either eat the pork (which she will probably do, she likes pork) or just eat the
other dishes. She knows there's no way I'm going to cook vegetarian. I like meat. And the other
thing is that pork is my favorite meat anyway - and much cheaper than beef - so it will be an
interesting experiment to see how pork sauerbraten turns out.

Quoted message said:

If I think my guests would apprecaite good beef, I'd cook beef, and to hell with anyone who won't
eat it. Trying to make sauerbraten from pork is going way too far out the way to accomodate this
single person.

Actually, it turns out my panic yesterday was all for nought. When I got home I looked through
my German cookbooks thinking to find another pork recipe and lo and behold there it was! - the
very same recipe I always use for regular sauerbrated actually said ". . . or pork shoulder"!!!!
I couldn't believe it! I must have registered it subconsciously but never knew at a conscious
level that pork was mentioned as an alternative meat in the recipe. I've been making that recipe
for 30 year!

So, as Roseanne Roseannadanna would have said, "Nevermind."

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Victor Sack said:

Kate Connally said:

I wonder if there is such a thing as sauerbraten made with pork instead of beef.

Yes, in the Eifel region they make it with pork. BTW, I wonder why you think sauerbraten has to be
made with beef. Here in the Rhineland, it traditionally used to be been made with horse meat and
this is still often enough the case.

Well, that would be because all my German cookbooks call for using beef and all the recipes I have
come across on the web call for beef. And even if some of them called for horse I wouldn't make it
or would substitute beef. I don't want to eat horse.

Quoted message said:

Feel free to use your favourite sauerbraten recipe, substituting lean pork for the meat it
calls for.

Actually found out when I got home that my regular recipe calls for pork as an alternative. Never
really registered with me before. It's the Sauerbraten auf Nordischer Art - marinated in buttermilk
and then cooked with red wine, red wine vinegar, juniper berries, etc.

Quoted message said:

Quoted message said:

Not quite sure what the "braten" part means.

'Roast', including 'pot roast'.

Aha. Good to know. I was gonna look it up in my German dictionary but now I don't have to. ;-)

Thanks, Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Greykits said:

Quoted message said:

Kate Connally said:

I wonder if there is such a thing as sauerbraten made with pork instead of beef.

Yes, in the Eifel region they make it with pork. BTW, I wonder why you think sauerbraten has to
be made with beef. Here in the Rhineland, it traditionally used to be been made with horse meat
and this is still often enough the case.

Feel free to use your favourite sauerbraten recipe, substituting lean pork for the meat it
calls for.

Quoted message said:

Not quite sure what the "braten" part means.

'Roast', including 'pot roast'.

Victor

This is interesting. Would one use a lighter wine than a red for it?

As I found out when I got home last night and consulted my German cookbook it actually uses exactly
the same ingredients as the beef version.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Jack Schidt® said:

"Kate Connally" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi, I wonder if there is such a thing as sauerbraten made with pork instead of beef. I vaguely
recall possibly having seen such a recipe ages ago, but I might be hallucinating. Anyway, I'm
having friends for dinner over the holidays and one of them doesn't eat beef. After going
through dozens of recipes I came across my sauerbraten recipe and had an intense craving for it.
So, I was thinking, couldn't you maybe make something similar with pork? Probably wouldn't be
called sauerbraten though, then again it might. Not quite sure what the "braten" part means.
Anyway, does anyone out there have a recipe or has anyone ever heard of it? If I thought it
would work (that is, not taste sucky) I would just make it according to my sauerbraten recipe.
Help! Friday, December 19th, tomorrow, is my last day at work and at the computer until January
5 so it I can get a response before 5pm EST tomorrow it would be great. If not I'll have to
decide whether or not to experiment with it on my own. P.S. I've already googled it and haven't
yet come up with anything. TIA, Kate

Why not? The beauty of using pork for sauerbraten is...ya don't hafta 'lard' it.

Well, I never did that anyway and it always came out fine. My regular recipe doesn't call for
larding but I've seen many recipes that do. Anyway, I can't wait to try it.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Jack Schidt® said:

It's delicious but it's not sauerbraten. That's just roast pork round here. Sauerbraten is
marinaded for days and then cooked.

I have a recipe for sauerbraten that I *will* make in the new year. It marinates for 5 days.
Unfortunately, I have the recipe but not how long or how to roast it. Guess I'll be checking out
various recipes in order to get a consensus on that.

I have put off making it because I know it will not be as good as the sauerbraten in the cafeteria
where I used to work. That sounds like a joke, but it's not. Some retired marine was the chef, and
he wouldn't give out the recipe. Dang him. But when sauerbraten was on the menu, be there when the
doors opened or it's, you snooze, you lose.

nancy

zxcvbob said:

Greykits said:

Quoted message said:

Kate Connally <[email hidden]> wrote:

>I wonder if there is such a thing as sauerbraten made with pork instead of beef.

Yes, in the Eifel region they make it with pork. BTW, I wonder why you think sauerbraten has to
be made with beef. Here in the Rhineland, it traditionally used to be been made with horse meat
and this is still often enough the case.

Feel free to use your favourite sauerbraten recipe, substituting lean pork for the meat it
calls for.

> Not quite sure what the "braten" part means.

'Roast', including 'pot roast'.

Victor

This is interesting. Would one use a lighter wine than a red for it? A pork saurbraten sounds
sort of good to me. I've only made this dish at home, so I don't know how to compare it with the
best. It seems that the pork version would go especially well with some cabbage.

I had friends with odd taste. One guy wouldn't eat beef but ate pork. If he were still here I
would gladly make him a pork sauerbraten instead of beef.

Svakas, Bubba! rharps.com

I think a Gewürztraminer (sp?) would be good. German beer (I like Warsteiner) is obvious, or how
about a Belgian ale?

I suppose one could make it with a white wine but I would think that the seasonings might need to be
different to complement the wine. The version with red wine had juniper berries, bay leaf, etc. I
wonder if they would be too "heavy" for white wine.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

In article <[email hidden]>,

Steve Wertz said:

Jack Schidt® said:

"Steve Wertz" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Trying to make sauerbraten from pork is going way too far out the way to accomodate this single
person.

Quoted message said:

[censored], amigo. Sauerbraten can be made with pork anytime.

It would *not* be sauerbraten. I can make a ribeye roast from pork as well.

Just for giggles I looked for recipes for pork sauerbraten or saurbraten pork... nada.

I'm all for a pork roast slow-cooked in sauerkraut, though.

-sw

"The German Cookbook" (by Mimi Sheraton) says to follow her Marinated Pot Roast recipe (Rheinischer
Sauerbraten) using any boned and rolled roasting cut of pork. She says red wine is often substituted
for vineger, ommiting pickling spices or cloves in the marinade. She calls it Pork Sauerbraten.
Maybe you could call it "Schweinesauerbraten?" I don't know ... the only thing German about me is my
name. But Victor Sack knows, I bet.

Regards, Dave W.

--
In the Ozarks. Dot edu will do for email.