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Salisbury Sauerbraten Recipe

I've been making this for at least 20 years. It combines the taste of two of my favorite meat dishes.—Lillian DePauw, Newark, New York

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Salisbury Sauerbraten Recipe

Prep: 15 min. Bake: 45 min.

Yield: 4 Servings

15 45 60

Ingredients

1 can (10-1/2 ounces) beef gravy, divided
1/3 cup dry bread crumbs
1 tablespoon finely chopped onion
1/4 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1 pound lean ground beef
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With Johnsonville Italian Sausage.
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1 can (16 ounces) whole potatoes, drained
1/4 cup finely crushed gingersnaps
1 tablespoon brown sugar
2 tablespoons red wine vinegar

Directions

In a bowl, combine 1/3 cup gravy, bread crumbs, onion, lemon peel and ginger. Crumble beef over mixture and mix well. Shape into four loaves. Place in an 11-in. x 7-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Drain fat. Arrange potatoes around loaves. Combine remaining gravy with gingersnaps, brown sugar and vinegar. Pour over meat and potatoes. Cover and bake 25-35 minutes longer or until bubbly. Yield: 4 servings.

Originally published as Salisbury Sauerbraten in Country Ground Beef , p38

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Salisbury Sauerbraten

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(1-1) of 1 reviews

Reviewed on Apr. 19, 2010 by dverzic

Didn't like this much. The meat ended up with a strong lemony flavor which was weird. The gravy dried out too much too, and was too sweet. It was fairly easy, but I wouldn't bother with it again.