Pork Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Pork German Bake Remove all Source Saveur (4) Simply Recipes (1) Difficulty Easy (3) Medium (2) Course Main Course (4) Breakfast/Brunch (1) Season Fall (3) Winter (3) Topic Recipe (5) 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 = "Technique:Bake"; var omni_prop8 = "Main Ingredient:Pork,Cuisine:German,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 11/11/2009 Ham Steaks with Hazelnut Sauce The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy. Issue #125 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 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 02/16/2010 Spare Ribs with Cabbage and Sauerkraut Cabbage, sauerkraut, and beer are baked together, creating a hefty base for slowly roasted spare ribs. Continue... Does Not Apply Source: Simply Recipes