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Make sauerfleisch yourself – simple, fast & delicious

Today I’m going to show you how to make sauerfleisch yourself. It is simple and super fast to make. 

Sauerfleisch is a dish from the German and Austrian cuisine and gets its name from the sour taste. The meat gets this from vinegar. In some regions, white wine is used instead of vinegar.

You can eat the sauerfleisch with pickles, on a fresh bread with butter or with fried potatoes.   

Finally, here’s a tip from me on the best way to get the sauerfleisch out of the mold. Put the baking dish in hot water for a few seconds. This will loosen the aspic from the edge. 

But now enough talking…

Here you can find the complete sauerfleisch recipe as a video or to read through.

Have fun and good luck making it!

Sauerfleisch – What do you need to make it?

Sauerfleisch-all ingredients

Ingredients for 750 g 

  • 750 g pork neck 

Spices per 750 g 

  • 1 l water 
  • 250 g vinegar
  • 200 g aspic powder
  • 125 g onions 
  • 75 g carrots 
  • 20 g sugar 
  • 20 g salt
  • 2,5 g black pepper
  • 0,75 g allspice
  • 0,5 g juniper berries
  • 0,3 g bay leaf
  • 0,1 g cloves

The equipment to make Sauerfleisch 

Pâté dish / glasses / aluminium dish / other dishes

It is up to you which dish you use to make the sauerfleisch. You can achieve the same result with any shape.

Make Sauerfleisch – Step-By-Step Instructions

1. Put all the ingredients except the meat and the aspic powder in a pot and stir a few times. 


2. Add the meat. I chose a pot where the pork neck is covered with a liter of liquid. 


3. Close the pot with a lid and let the meat simmer at XX °C for about 2 hours.


4. When the meat is soft, you can take it out together with the carrot and onion.  


5. Now you can pass the broth through a sieve. It is best to put an extra piece of Zewa in the sieve. This way the broth will be as clear as possible and the final product will have a nicer cut.


6. Add the aspic powder to the liquid and mix well. If the aspic powder has not dissolved, you can heat the liquid again. However, the broth with the aspic should not boil anymore. The amount depends on which aspic powder you use. The final aspic should be firm to the touch. 


7. Cut the meat and the carrot. You can decide for yourself if in strips or cubes. It is a matter of taste. 


8. Put the meat with the carrot and the onions in your mold. 


9. Add the liquid. 


10. Let your sour meat cool in the refrigerator for about 24 hours. 


11. your sauerfleisch is ready 😄. Enjoy it. 


How long is the shelf life of the Sauerfleisch?

The apple-onion liverwurst can be stored in a jar or can in theory indefinitely.

Store them best in a cool and dark place. When opening, look, smell and taste! If you use a casing, you should store the liverwurst after scalding in the refrigerator and consume within max. 10 days.


Pâté, Terrine & Rillette

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