>"Jack Schidt®" schriben:
>
>"Steve Calvin" wrote:
>> kilikini wrote:
>>> ms. tonya wrote:
>>>
>>>>In honor of my b/f's grandfather who hailed from Germany I want to
>>>>prepare an authentic german meal for new years day.
>>>>Am trying to plan my sides around my main course which will be
>>>>Weisswurst -white german sausage- and that wasn't easy to find in the
>>>>metro Detroit area.
>>>>Need ideals just what kind of potato to serve -not mash- and other
>>>>sides plus type of breads.
>>>> I know there are a few in this group who live in or near Detroit who
>>>>may be can lead me to a speciality grocery store, as Frankenmuth is
>>>>too far for me to drive.
>>>>I would be grateful for any help I don't know authentic german food
>>>>from american version.
>>>>TIA
>>>
>>>
>>> A traditional German-style New Year's dinner is pork roast with
>>> sauerkraut.
>>> Take a pork butt, toss it in a crock pot, throw in a couple of jars of
>>> sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I
>>> never
>>> add those) and you have a wonderful meal (well in about 6 hours or so).
>>> Very traditional New Years.
>>>
>>> kili
>>>
>>>
>> Ya beat me to it Kili. Yup. I'm of german decent and we've had saurkraut
>> and pork for New Year's dinner for as long as I can remember, and still
>> do. We used to make our own when I lived in PA and could get a good
>> quality 'kraut cabbage (we used Danish Ballhead). We'd make 50 gallon a
>> year and New Years was always the first dinner from the new crock.
>>
>> Of course we had mashed potatoes and applesauce with it but you could
>> switch that. Fried potato pancakes maybe?
>>
>
>Same here, down to the mashed potatoes even. I've had boiled potatoes also,
>and can't think why potato pancakes wouldn't fit right in.
>
>Jack Schwein



SAUERBRATEN

6 pound rump of beef
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps

Combine the vinegar, wine, water and seasonings, pour this mixture over the
meat. Add the sliced onions. Keep meat in the refrigerator, covered with
marinade, for 1-3 days, turning occasionally. (Purists say it should be 3 days;
I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels
and brown in the shortening over high heat, sprinkling with 1 tablespoon flour.
Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until
fork-tender. Remove meat and keep in warm place. Pour off the stock. In the
same kettle, melt the butter, add the remaining flour and the sugar, stirring
until smooth and browned. Slowly add the stock, cooking until smooth and
thickened. Add the crushed gingersnaps, and cook until dissolved. Replace meat
in the sauce and cook 1/2 hour longer. Meanwhile, cook noodles to serve with
the sauerbraten. This dish tastes better the second day.

House & Garden
January 1963
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---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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