zxcvbob wrote:
>
> Greykits wrote:
> >>Kate Connally > wrote:
> >>
> >>
> >>>I wonder if there is such a thing as sauerbraten
> >>>made with pork instead of beef.
> >>
> >>Yes, in the Eifel region they make it with pork. BTW, I wonder why you
> >>think sauerbraten has to be made with beef. Here in the Rhineland, it
> >>traditionally used to be been made with horse meat and this is still
> >>often enough the case.
> >>
> >>Feel free to use your favourite sauerbraten recipe, substituting lean
> >>pork for the meat it calls for.
> >>
> >>
> >>> Not quite sure what the "braten" part means.
> >>
> >>'Roast', including 'pot roast'.
> >>
> >>Victor
> >>
> >
> > This is interesting. Would one use a lighter wine than a red for it? A pork
> > saurbraten sounds sort of good to me. I've only made this dish at home, so I
> > don't know how to compare it with the best. It seems that the pork version
> > would go especially well with some cabbage.
> >
> > I had friends with odd taste. One guy wouldn't eat beef but ate pork. If he
> > were still here I would gladly make him a pork sauerbraten instead of beef.
> >
> > Svakas, Bubba!
> > rharps.com
>
> I think a Gewürztraminer (sp?) would be good. German beer (I like
> Warsteiner) is obvious, or how about a Belgian ale?

I suppose one could make it with a white wine but I
would think that the seasonings might need to be different
to complement the wine. The version with red wine had
juniper berries, bay leaf, etc. I wonder if they would
be too "heavy" for white wine.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?