Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, german pork pot. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Franconian Pork Roast is a German pork pot roast that is cooked in a beer gravy. This pork pot roast recipe is a traditional recipe from Bavaria Germany. It stems from the region of Franconia. The two secret ingredients to this roast are beer and rye bread.
German Pork Pot is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. German Pork Pot is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have german pork pot using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make German Pork Pot:
- Take 1 Onion
- Get 2 Pork Chops
- Get 2 tbsp Juniper Berries
- Get 2/3 tbsp Caraway Seeds
- Take 3 large Potatoes
- Take 3 large Pork Sausages
- Prepare 2 Tart Apples
- Prepare 3 cup Beef Broth
- Take 3 cup Chicken Broth
- Get 12 oz Real Sauerkraut
- Take 1 dash Black Pepper
A deliciously rich gravy flavored with mustard, this authentic dish comes with a satisfaction guarantee. I come from a musical family and my husband and I are both musicians. Schweinshaxe (German Pork Knuckle) Print Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer. Bring to a boil and cover with lid.
Instructions to make German Pork Pot:
- Add sauerkraut, bay leaf, garlic powder, juniper berries, and caraway seed to the pot.
- Roughly chop and add potatoes, apples, and onion.
- Chop sausage and pork chops into chunks. Add to pot. Also add the beef and chicken broth.
- Bring to a boil and cover the pot. Let simmer for an hour.
- Remove the cover and let the pot simmer until most of the liquid evaporates (about half an hour).
Schweinshaxe (German Pork Knuckle) Print Schweinshaxe, or tender and juicy pork knuckle wrapped in a salty and roasted-crisp skin, is the quintessential Oktoberfest feast, perfect for pairing with a big stein of your favorite beer. Bring to a boil and cover with lid. Turn roast and simmer for another hour. Remove roast to a plate to rest and keep warm. Strain the liquid into a small sauce pan.
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