Sauerbraten

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/three days turning the meat over every day.

Once you've sufficiently marinated the meat, drain the liquid through a strainer, retaining the liquid and discarding the remaining ingredients left in the strainer.  Using a large frying pan or pot add 3 tablespoons of oil and brown the meat on all sides.  Then add the captured liquid, but don't cover the meat completely.  Add most of a small box of crushed ginger snaps (about 10 or 12) saving 1/4 (about 6 to 8) for later.  Cook slowly on the stove for approximately four to five hours.

Once cooked, remove the meat to make this gravy:  Remove the liquid from the pan or pot and keep it in a large container for immediate use in making the gravy   In the pot/pan melt a half stick of good butter, adding 1 tablespoon of sugar and 5 tablespoons of flour.  Mix this slowly but continuously on medium heat until the mixture starts to turn brown then add the liquid from the meat.  Crush and add the remaining Ginger Snaps. Increase heat until this now gravy begins to boil and thicken. Turn down heat to keep warm.

Serve this with potato pancakes, red cabbage, and green beans.

Virginia's Sausage and Peppers

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.