The very first meal I ever ate in Germany was not sausage, but it was a memorable feast for me at the time. The German mother cooked a delicious dish of red cabbage knodle (potatoes) and spatzle, served with a generous portion of sauerkraut and a side dish of meatballs (horse).
After marinating the meat for a day in a slow cooker I enjoyed it with a little salt and pepper, and it will be ready again in about an hour and a half or less. I tried it with slow-cooked horse and enjoyed it just as much as beef, if not better.
Grandma’s sauerkraut from the slow cooker is the best. This traditional German dinner can be enjoyed all week long. It can also be served as a side dish to a traditional German dinner on Sunday evening or even as an appetizer.
Sauerbraten is considered one of the national dishes of Germany and has become one of its official national dishes. One of the most popular dishes in Germany for generations And I think it’s worth a certain amount of time to appreciate it.
Small noodles are very popular in southern Germany and are usually served with sauerbraten. This “German dish” is on the menus of many German restaurants in Germany.
In other parts of Germany, sweet or sour cream is used to soften the taste of the sauce, but I use vinegar more often as a base. Sugar or even ginger cookies can also be stirred in to turn the sautéed braising liquid into a sweet and sour sauce.
One of the most interesting things about sautéed roasts is that chopped gingerbread is used to thicken and season the sauce, creating a wonderful sauce that can be spooned over the sliced meat when cooking.
That’s all for today folks!
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