Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Sauerfleisch is a highly spiced dish peculiar to the Allgau. You will either love it or hate it, no one ever feels neutral.

Ingredients Nutrition


  1. Cut meat in chunks 1 1/2 to 2 inches square.
  2. Cut onions in thin rings.
  3. Add all ingredients to large soup pot with cover and cook for 1 to 1 1/2 hours until meat is very tender.
  4. Put generous helpings of mashed potatoes in soup bowls.
  5. Place the Sauerfleish in the soup bowls then ladle onions and soup over the Sauerfleisch and mashed potatoes.
  6. Serve with soup spoons.
  7. NOTE: The spices in this dish are NOT to be removed before serving.
  8. It is the kaleidoscope of taste that varies from bite to bite as you bite into a coriander seed, a juniper berry or a caraway seed that makes this dish extraordinary.
  9. TYPICAL MENU: Sauerfleisch—Sour spiced pork Kartoffelpuree—Mashed potatoes Bier--Beer or Rotwein—Red Wine Miller's German Cookbook.
Most Helpful

at first i was a little put off by how many spices there were in this,i thought it would be overwhelming. it ended up wonderful. all the different flavors blended really well. the only things i didn't have were juniper berries and marjoram. with or without i think it still would turn out nice. i wanted the pork to be very tender so i slow cooked it for about 4 hours. i think this helped to mellow out the seasoning quite a bit. when it was done i felt like the sauce was a little too watery so i mixed in a tablespoon of sour-cream. i garnished it with crispy bacon in the end and it added little bites of smoky salty bits. i think this would have also been very good with egg noodles. i added my own spin to it but i think my changes or the original recipe is wonderful. it was very easy to make and i would make this again!

ispurling October 17, 2007