Make sauerfleisch yourself – simple, fast & delicious
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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!
Table of Contents
Sauerfleisch – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork neck | 750 g | 75 % |
| aspic (made from the stock below) | 250 g | 25 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| vinegar | 250 g |
| onions | 125 g |
| carrots | 75 g |
| sugar | 20 g |
| salt | 20 g |
| black pepper | 2.5 g |
| water | 1 l |
| allspice | 0.75 g |
| juniper berries | 0.5 g |
| bay leaf | 0.3 g |
| cloves | 0.1 g |
In addition, you need Bloom 240 aspic powder. Use it as the pack instructions say; the goal is an aspic firm enough to slice.
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
Put all the ingredients except the meat and the aspic powder in a pot and stir a few times.
Add the meat. I chose a pot where the pork neck is covered with a liter of liquid.
Close the pot with a lid and let the meat simmer at 75 °C for about 2 hours.
When the meat is soft, you can take it out together with the carrot and onion.
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.
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.
Cut the meat and the carrot. You can decide for yourself if in strips or cubes. It is a matter of taste.
Put the meat with the carrot and the onions in your mold.
Add the liquid.
Let your sour meat cool in the refrigerator for about 24 hours.
your sauerfleisch is ready 😄. Enjoy it.
Frequently asked questions
What is Sauerfleisch?
What is Sauerfleisch?
The name says it: sauer is sour, Fleisch is meat. It is pork simmered soft in a vinegar stock and then set in aspic, and it is eaten cold. You will also see it written as sauer fleisch or sour fleisch, and those are all the same dish.
The aspic is not decoration. It is the cooking stock, strained clear and set firm, and it is what holds the meat and vegetables in place so the whole thing cuts into slices instead of falling apart on the plate. That is why step 5 is worth doing properly: the clearer the stock, the better the cut looks.
What is the difference between Sauerfleisch and brawn?
What is the difference between Sauerfleisch and brawn?
Mostly the vinegar. Sauerfleisch is the sour one, which is where its name comes from, and a brawn or Sülze is far milder. The other difference is the meat: Sauerfleisch keeps big pieces you cut yourself, while a brawn runs on smaller pieces with more vegetable mixed through them.
How long is the shelf life of the Sauerfleisch?
How long is the shelf life of the Sauerfleisch?
The Sauerfleisch can be kept for around a week in the fridge.
