Pork Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Pork German Fall Remove all Source Saveur (15) Difficulty Medium (7) Easy (4) Course Main Course (6) Soups & Stews (6) Side Dish (2) Appetizers (1) Breakfast/Brunch (1) Show all... Salad (1) Occasion Christmas (2) Thanksgiving (1) Technique Saute (7) Bake (3) Slow Cook (2) Stew (2) Marinate (1) Show all... Poach (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "Main Ingredient:Pork,Cuisine:German,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/19/2011 Graupensuppe (German Barley Soup) Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself. Issue #142 10/19/2011 Maultaschensuppe (Dumplings in Broth) Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. Issue #142 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 11/10/2008 German Split Pea Soup This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. Issue #116 11/06/2007 Braised Red Cabbage with Bacon This deep, purple dish is a classic German accompaniment to a hearty meat course. Issue #107 01/16/2008 Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe) This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy. Issue #96 01/16/2008 Tyrolean Butcher's Platter (Tiroler Schlachtplatte) A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin. Issue #96 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 10/20/2005 Smoked-Ham Rolls While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast. Issue #69 12/04/2000 Sauerkraut Garnished with Smoked, Cured, and Fresh Pork No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church. Issue #16 12/04/2000 Venison Stew This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation. Issue #16 09/26/2012 Menu: An Oktoberfest Dinner Oktoberfest is just as much about hearty, warming German fare as it is about foamy mugs of beer. Host your own festive fall feast with homemade sausages, satisfying barley soup, and a decadent black forest cake. Does Not Apply 11/18/2011 Menu: A German Christmas This decadent take on a traditional German Christmas menu is perfect for any holiday feast. Does Not Apply 11/16/2011 Menu: A Cozy German Meal Fill your home with gemütlichkeit with this hearty German spread, perfect for any occasion on any chilly night. Slurp warming spoonfuls of beef marrow dumpling soup, followed by a course of ham steaks in a decadent hazelnut sauce flanked by traditional spätzle, and braised cabbage. Does Not Apply