Victor Sack wrote:
> 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

Oh, I was going to ask if not gingersnaps, then what? Yes, we use
the gingersnaps to thicken the gravy, after the beef has been
cooked. Now I will need to find a recipe that incorporates one of
those more-authentic thickeners. Any suggestions?

--
Jean B.