Last night was our anniversary of our first date, which was an occasion where we went out to dinner during Wisconsin Octoberfest and had a Sauerbraten dinner. So every year we cook Sauerbraten on this date which is a treat.

The meat is marinated in wine and vinegar for 2 days and cooker per the below recipe.


The gingersnap gravy is made my mixing 1- 1/2 cup reserved juice from meat, 1/2 cup water, 2 tablespoons sugar and 3/4 cup of crushed gingersnap cookies and reducing over low heat.

It is the best German food ever!


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