richard-in-cincy
Well-known member
Finally followed your advice to do the German Schweinsbraten using the big fresh picnic roast with the skin and we are happy little German piggies this weekend.
I filled the roasting pan with sauerkraut, spiced with juniper berries, caraway, onions, and garlic. Plopped the big roast (9 lber for $10!!!) on top, scored the skin, annoited with beer, rubbed in a mixture of ground coriander, caraway, black pepper, and garlic, then roasted for 4 hours, basting every half hour or so with the beer pan juices, until the skin was crisp deep golden brown crispy succulence! My! I served a slab of the juicy roast pork with sauerkraut and fauxtatoes (cauliflower with sour cream, butter, cream cheese, and chives--we're low carbing before the holidays). Yes, I missed my potatoes and knoedel, but I was so happy feeling like I was in Bavaria from this meal that it was only a brief longing. We'll be doing this one again soon! Thanks for the suggestion!
I filled the roasting pan with sauerkraut, spiced with juniper berries, caraway, onions, and garlic. Plopped the big roast (9 lber for $10!!!) on top, scored the skin, annoited with beer, rubbed in a mixture of ground coriander, caraway, black pepper, and garlic, then roasted for 4 hours, basting every half hour or so with the beer pan juices, until the skin was crisp deep golden brown crispy succulence! My! I served a slab of the juicy roast pork with sauerkraut and fauxtatoes (cauliflower with sour cream, butter, cream cheese, and chives--we're low carbing before the holidays). Yes, I missed my potatoes and knoedel, but I was so happy feeling like I was in Bavaria from this meal that it was only a brief longing. We'll be doing this one again soon! Thanks for the suggestion!