Salisbury Sauerbraten Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 4 servings


  • 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
  • 1 can (16 ounces) whole potatoes, drained
  • 1/4 cup finely crushed gingersnaps
  • 1 tablespoon brown sugar
  • 2 tablespoons red wine vinegar


  1. 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.
  2. 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 1993, p38

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dverzic User ID: 762717 20587
Reviewed Apr. 19, 2010

"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."

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