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Salisbury Sauerbraten

 Salisbury Sauerbraten
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
4 ServingsPrep: 15 min. Bake: 45 min.

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.