Pork Sauerbraten in Apple Wine

Pork Sauerbraten in Apple Wine

Course: MainCuisine: German, Hessen, WetterauDifficulty: Medium

Sauerbraten is an ancient dish typically associated with Catholic regions of the Rhineland. In the distant past, old wine, i.e., vinegar, was used to preserve meat butchered throughout the week so that it could be sold for Sunday Roast at a reasonable price. Though most modern recipes use beef, pork was once the more common ingredient. This recipe replaces the traditional red wine with Apple Wine, a dry wine made from apples instead of grapes.


  • Marinade
  • 500ml Apple wine

  • 250ml Wine vinegar

  • 10 Black peppercorns

  • 3 Bay Leaves

  • 1 Tbs Mustard Seed

  • Roast
  • 2.5kg Pork shoulder or equivalent (should have some fat inside of the cut, or it will end up dry)

  • 1 Large onion

  • 2 Carrots

  • 1/2 Celery Root or similar root vegetable

  • 1-2 Tbs Tomato Paste

  • Salt, Pepper

  • 2 Garlic Cloves

  • 1 twig of Rosmary and Thyme

  • Flour

  • 100 ml Apple wine


  • Marinating the Meat
  • Mix all of the ingredients from the marindate list into an airtight container, leaving enough space for the meat
  • Add the meat to the mixture, and store for at least one week in the refrigerator. It can marinate up to two weeks, and the longer you wait, the softer the meat will get.
  • The Roast
  • Pre-heat the oven to 160°C
  • Remove the roast from the marindate and pat dry – reserve the marinade to the side
  • In an oven-safe casserole, or high-sided roasting pan, sear the meat on all sides on medium-high temperature
  • Dice the onion and chop the vegetables in small cubes.
  • Deglaze the pan with the onions, and when soft, add the vegetables and tomato paste. Mix and cook through for a few minutes
  • Slowly add the marindate to the vegetables, heating it through until the mixture has a nice brown color.
  • Add the meat on top, and place the pan in the oven for about 2 hours, or until the roast has achieved the desired internal temperature
  • Remove the meat, and let sit for up to 10 minutes
  • In the meantime, separate the broth into a sauce pan season the juices with salt, pepper and diced garlic
  • Cook the broth with the rosemary and thyme for about 10 minutes, followed by some flour to thicken to the desired level
  • Finally, mix in the apple wine, and optionally pass the sauce through a sieve or puree with an immersion blender
  • Serve the roast with the vegetables and sauce

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