GERMAN-- SAUERFLEISCH---SOUR SPICED PORK
Sauerfleisch is a highly spiced dish peculiar to the Allgau. You will either love it or hate it, no one ever feels neutral.
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INGREDIENTS
Nutrition- 3lbs fairly lean pork
- 2lbs onions
- 1 1⁄2tablespoons finely minced carrots
- 2quarts water
- 1⁄2cup vinegar
- 20dried juniper berries
- 30whole dried peppercorns
- 10
- 1 1⁄2teaspoons whole dried mustard seeds
- 2tablespoons whole dried coriander
- 3
- 6
- 1⁄4teaspoon ground marjoram (not powdered)
- 3⁄4teaspoon caraway seed
- 1⁄4teaspoon sugar
- 1⁄4teaspoon cinnamon
- 2
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DIRECTIONS
- Cut meat in chunks 1 1/2 to 2 inches square.
- Cut onions in thin rings.
- Add all ingredients to large soup pot with cover and cook for 1 to 1 1/2 hours until meat is very tender.
- Put generous helpings of mashed potatoes in soup bowls.
- Place the Sauerfleish in the soup bowls then ladle onions and soup over the Sauerfleisch and mashed potatoes.
- Serve with soup spoons.
- NOTE: The spices in this dish are NOT to be removed before serving.
- 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.
- TYPICAL MENU: Sauerfleisch—Sour spiced pork Kartoffelpuree—Mashed potatoes Bier--Beer or Rotwein—Red Wine Miller's German Cookbook.
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