Minced Pork With Sour Cream (Faschierter Rahmbraten)

READY IN: 45mins
Recipe by Tea Jenny

This is a very traditional meal you can add a few chopped pickles to the pork. Posted for ZWT#6 2010

Top Review by Darkhunter

A good solid dish. Paired this with Recipe #382002 for a German based meal. I went ahead and added the pickle to make it as traditional as I could. Thnx for sharing your recipe, Jenny. Made for the Voracious Vagabonds for WT6.

Ingredients Nutrition

  • 500 g lean ground pork
  • 1 onion, minced
  • 1 roll, soaked in milk and squeezed
  • 2 eggs, beaten
  • 2 tablespoons breadcrumbs
  • seasoning
  • marjoram
  • garlic, crushed
  • breadcrumbs, for coating
  • 2 -3 tablespoons meat stock
  • lard or oil
  • 125 ml sour cream
  • 1 teaspoon flour


  1. Pre-heat oven to 220° C (425° F - gas 7).
  2. Mix together all but the last four ingredients until you have a fairly firm consistency.
  3. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
  4. Melt the lard in a frying pan and quickly brown the meat on all sides.
  5. Place the meat in a baking dish and add the stock.
  6. Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
  7. Add more stock if necessary.
  8. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
  9. Serving suggestions.
  10. Serve with noodles or potato dumplings.

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