German-style Sauerbraten with Pork
German-style Sauerbraten with Pork is a traditional pot roast where pork is marinated for days in a tangy vinegar-based brine, often with spices like cloves, juniper berries, and bay leaves, before being slow-cooked until tender. The marinade, which gives the dish its signature 'sour' flavor, is then typically thickened with crushed gingersnaps or flour to create a rich, savory-sweet gravy. It is a classic comfort food from Germany, with regional variations found throughout the country.
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🍽️ Nutrition at a glance
This dish is primarily a high-protein meal from the pork, with a significant amount of fat depending on the cut used. The gravy can contribute some carbohydrates, especially if sweetened or thickened with gingersnaps. A typical serving (about 4-6 oz of meat with gravy) likely ranges from 400-600 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 900 mg |
| Iron | 3.5 mg |
| Potassium | 550 mg |
| Vitamin B12 | 1.5 mcg |
| Zinc | 5 mg |
| Phosphorus | 300 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 30 mcg |
Per 1 serving (about 240 g) · estimated, varies by recipe
💡 What's interesting
What makes Sauerbraten unique is its extended marination process, which acts as both a tenderizer and a deep flavor infuser, a technique historically used for preservation. Nutritionally, the vinegar marinade can aid in mineral absorption and digestion, while the slow cooking breaks down collagen, making the protein highly digestible.
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AI estimate may be inaccurate · Terms