Bauernfeind Recipes

First, let me introduce this Sauerbraten as a combined recipe of my father's (James Bauernfeind) my sister's (Mary Ellen Katilus and Patricia Muens) with a tiny bit of adjustments by myself to ensure clarity and flexibility.  The bottom line is this is a tried and true sauerbraten used many times over the years. 1 Top Round or Bottom Round Vinegar 6 whole cloves Bay Leaves 1 Large onion Sugar Pickling spice Ginger snaps Butter Flour Shortening Salt Pepper Assemble the Marinate:  Vinegar, 6 whole cloves, 2 bay leaves, 1 large onion cut up, 1 tbsp salt, 1 tbsp sugar, 2 tbsp pickling spice, 1 tsp pepper.  The amount of vinegar to use will depend on the container in which you will put the meat in to marinate; so, after putting the meat in the container and adding the ingredients above, you add vinegar until the meat is immersed in liquid halfway.  Then you add water to cover the meat completely.  Covering meat with 1/2 brine and 1/2 water.  Marinate for two/thr...

Of all the meals Virginia makes, and she makes many, I always liked her sausage and peppers the best.  After many years of trying to copy her method using a very similar recipe, I've never been able to mimic her recipe and I think I know why.  It's all about the sausage.  Fresh, sweet, Italian sausage, not the supermarket variety but more the local butcher variety make the meal.  But if you've never tasted Virginia's this recipe, which is hers, will be a tasty meal for everyone.   6 to 8 Sweet Italian Sausages 3 tbs Olive Oil 2 Onions 4 Green/Red Peppers 1 Can crushed tomatoes (Large can) 4 Fresh Garlic cloves Salt and Pepper Saute the Sausages in olive oil and garlic until sausages are brown and juices flowing.  Then add the peppers and onions stirring them until well mixed.  Next, add a can of crushed tomatoes.  Salt and Pepper to taste, cover, cook on low for 2 to 4 hours.