Janet Wilder > wrote:

> IIRC, the meat is cooked in
> a braise that contains ginger snaps.

Not in Germany, if only because gingersnaps are all but unknown here.
Some American Sauerbraten recipes are approaching a caricature. In
Germany, there are many Sauerbraten recipes, regional and otherwise.
Some of them, perhaps a minority, call for (Aachener) Printen, or some
kind of Lebkuchen, or black bread of the Pumpernickel type, some of
which is perhaps what gingersnaps are supposed to replace. However,
almost invariably, these ingredients are crumbled into the ready or
almost ready sauce, in order to bind it together with, or instead of,
flour or starch - they are not a part of the braising liquid.

Victor