I made this hearty traditional German winter dinner in December 2014. Sauerbraten, the centerpiece of the dinner, is a Christmas favorite so it was a timely choice for December, but it's really good for any of the colder months.
I had recently been to Morse's Sauerkraut, where I got some good supplies and inspiration, but I had planned to make a sauerbraten for a long time so the whole plan just came together.
- Usinger's smoked liverwurst on rye bread
- Mild Butterkase cheese and stinky Handkase cheese
- Festive Red Cabbage
- Roasted Acorn Squash
- Steamed New Potatoes
- Fresh sauerkraut
- A green salad
- An assortment of fresh fruit
- A bottle of St-Urbanshof Riesling