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Sauerbraten Spices

Sauerbraten Spices
Sauerbraten is a German sour pot roast, using a unique blend of spices. It marinates for up to three days in a mixture of herbs, spices, and wine vinegar. Today, these roasts are usually beef, but the preparation was once popular for venison and mutton, too. Our Sauerbraten Spices include mustard, coriander, dill seeds, allspice and cloves.


Featured in this Recipe

Preparation Instructions:

To Make the Sauerbraten Spice Blend: Mix spices together in a bowl.

To Make Traditional German Sauerbraten: Season a 4-5 lb. chuck, rump, or round of beef roast with salt and pepper. Place in a large ceramic or glass dish, then add 2 cups of cider vinegar, 2 cups of water, and 2-3 tablespoons Sauerbraten Spice Blend (2 1/2 Tablespoons of Pickling Spices and 1/2 Tablespoon of Juniper Berries ). Cover and refrigerate for 3 days, turning meat twice daily. Remove meat from marinade and reserve. Brown meat in 2 tablespoons bacon drippings in a large kettle. Add 1 cup of marinade and simmer, covered 2.5-3 hours (until tender). If necessary, add more marinade from time to time. Remove meat, let stand 15 minutes, then slice. Meanwhile, add 1/4 cup brown sugar and 4-6 crumbled gingersnaps to the liquid in the kettle. Stir until gravy thickens; add a little arrowroot or flour if needed. Pour gravy over sliced meat and serve.



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