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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Ready In:
2hrs 30mins
Ingredients:
18
Serves:
6
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ingredients

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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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Reviews

  1. 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!
     
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