Bavarian Pork Roast with Beer Gravy & Semmelknodel
This is not just a perfect Bavarian Oktoberfest or fall meal that you will love! It’s for any season. It’s served in Bavarian restaurants throughout the year. The Bavarian Pork Roast comes in a beer gravy and is served with bread dumplings (Semmelknödel) and Bavarian cabbage or red cabbage. Happy Cooking!
Ingredients Bavarian Pork Roast
2 kg pork roast, preferably with the slab
caraway seeds, coarse salt, pepper to taste
3 medium sized onions
2 medium sized potatoes
1/4 celery, root
1 leek
1 liter dark beer
1,5 liter beef broth – How to Make Beef Broth –
For the Dumplings
500 g 2 days old German style rolls (should be Wheat rolls)
3 eggs
250 ml semi-warm milk
1 medium sized onion, chopped
parsley, chopped
salt, pepper, nutmeg to taste
Cooking Instructions Bavarian Pork Roast
Pre-heat oven to 175 C or 350 F convection (regular oven 195 C or 380F).
– If the roast has the slab, with a sharp knife cut it diamond-shaped.
– Rub in a good amount of the coarse salt (but not too much!), caraway seeds and a little bit of pepper.
– Place the roast, slab side should face upwards, into a dutch oven.
– Pour 1/2 liter of boiling hot beef broth over the meat and place in oven.
– Let cook in oven for 1 hour.
– Cut onions in half, then quarter and quarter again.
– Slice leek, cut carrots in cubes.
– Add vegetable to the roast. Pour in 1 liter boiling hot broth.
– Let cook for another 2 hours. Pour several times some broth from the pan over the roast.
– 30 min before roast is done increase heat to 220 C or 420 (broiling heat) and pour the beer over the roast. It’s done so you get a nice crust. This process is very short. Watch it so it won’t get black.
– Remove the roast from the pan, and slice it with a sharp knife.
– Drain the roast juice, thicken if necessary with tomato paste or 1 tsp corn starch mixed in some water. You also can squeeze the soft veggies through a sieve and add to the gravy.
Make the Bread Dumplings
– Cut the rolls into fine slices.
– Bring water with some salt in a pan to a boil. Pan should be big enough so 8 dumplings can float next to each other at the surface.
– Pour the warm milk over the rolls. Mix with hands.
– Chop onions and parsley fine.
– Add parsley, onions and eggs to the rolls, mix well.
– Spice to taste, let sit for 2-3 min.
– Moisten your hands and form about 8 dumplings.
– Place the dumplings one after the other into the boiling water.
– Reduce heat and let simmer for about 20 min.
– Remove with a slotted spoon and serve right away.
You Might Like these Gravies from Maggi and Knorr (from Amazon)
Serve the roast with the dumplings, Bavarian cabbage or RED CABBAGE
Share the Recipes:
Valentine’s Day Breakfast Eggs
Valentine’s Day Breakfast Eggs – Surprise your beloved one on Valentine’s Day with a special breakfast that contains heart shaped toast bread with eggs and rosemary butter. Learn how to make the rosemary butter from scratch. Happy Cooking and Happy Valentine’s Day!
Ingredients
50 g soft butter
1/2 tbsp chopped fresh rosemary
salt, pepper to taste
4 eggs
8 slices white toast
Cooking Instructions
– Make Rosemary Butter: Mix soft butter with rosemary and salt, beat until foamy.
Make the Toast:
– Spread the rosemary butter on all toast slices
– With a heart shaped cookie cutter cut out hearts on 4 toast slices. You get heart shaped pieces and slices that are cut out (like a frame). Place these slices on a slice of toast that is not cut out.
– Place the double toast slices on a baking tray layered with parchment paper.
– Place each egg first into a bowl, then place it into each heart shaped toast.
– Bake in pre-heated oven for about 10 min on 350 F.
– Spice the egg with salt and pepper to taste.
Share the Recipes:
Southern German Apple Cake with Almonds
The Southern German Apple Cake is a specialty from the South of Germany and is different than other apple cakes featured on this website. This German apple cake is awesome for any “Kaffee and Kuchen” table, for the holidays, for birthdays and festive occasions. The apples are covered in a creamy filling and will be placed on a light dough. It is easy to make. Even baking beginners will succeed. I prefer to add raisins and cinnamon. We had this cake some days ago, and it was gone within one day! My husband said, “The best apple cake I ever had!” What a compliment! Try it out and let me know how you liked it. Happy Baking!
Ingredients Southern German Apple Cake
200 g butter – 1.5 sticks
4 eggs
60 g sugar
150 g flour
1/4 tsp baking powder
juice from 1 lemon
1 package vanilla sugar 0.3oz
– How to make Vanilla Sugar –
4-5 medium size apples
70 g powdered sugar
1 tbsp vanilla pudding powder
(1 tsp liquid vanilla extract and 1 tbsp corn starch if you don’t use the vanilla pudding powder)
butter for the form and flour for dusting the form
3 tbsp chopped almonds and/or 3 tbsp raisins
cinnamon to taste
So EASY – the Streusel Cake Mix from Kathi!
Baking Instructions
– Pre-heat oven to 350 F.
– Grease a spring form (10 inches) and sprinkle with bread crumbs.
– Melt 100 g butter, let cool off a bit (shouldn’t be hot).
– Separate eggs.
– Beat egg yolks with 60 g sugar until creamy.
– Mix flour with baking powder, add to the egg cream, swiftly mix it, then add the butter.
– Fill dough into the form, the best is with wet hands squeeze it evenly into the form. The dough consistency is not soft and not firm.
– Place dough in the fridge for 15-30 min (dough needs to get firm).
– Peel apples, remove core and cut in slices, mix with lemon juice to prevent browning.
– Soften butter, and mix with powdered sugar, pudding powder or starch, add vanilla.
– Beat egg whites until firm.
– Add egg whites to the cream, mix gently with a spatula, add apple slices, mix gently.
– Remove dough from fridge (the dough should be firm), create an edge of 1.5 inches, gently press the dough around the rim of the form.
Use a 10 inch form
– Add the apple cream.
– Sprinkle with chopped almonds and/or add the raisins and cinnamon; mix well.
– Bake for 55 minutes, cover with foil to prevent that cake gets brown.
– Optional: Dust with powdered sugar.
Let cool off a bit before you release from the form. This cake tastes delicious if it is still warm 🙂
Serve with whipped cream.
Recommended Spring Forms for this Cake
. 
Share the Recipes:
German Rum Pot Muffins Recipe
When the Rumtopf is done you can serve the fruit in different ways. One is to make German Rum Pot muffins – a perfect way to use the rum dripping fruit.
Rumtopf is a German dessert that is served during the winter months. It is a mixture of various kinds of fruit, rum and sugar that is in a large stoneware pot (the rum pot) and will be matured for several months until the fruit is very soft and completely saturated with rum.
Making a Rumtopf is easy you just need to be patient and don’t eat it before it has reached the final result after 2-3 months.
You can use many fruit for the Rumtopf – Click here to Go to the Rumtopf recipe – Happy Baking!
Ingredients Rum Pot Muffins
60 g butter
50 g sugar
1 package vanilla sugar 0.5oz
50 g potato starch or Mondamin
70 g flour
1 egg
1/2 tsp baking powder
125 g fruit in rum
50 g quince jelly (Gelee) – alternatively red currant or apricot
paper forms for muffins
Cooking Instructions Rum Pot Muffins
– Mix sugar, butter, vanilla sugar and egg and beat until bubbly.
– Mix flour, starch and baking powder and add to dough.
– Let the fruit from the rum pot drip and add to the dough.
– Place muffin forms into a muffin tray.
– Fill forms 2/3 with dough.
– Bake in pre-heated oven on 160-180 C or 375 F for 20-25 minutes.
– Heat quince jelly and when it is liquid (don’t bring it to a boil) spread over the muffins.
Share the Recipes:
German Egg Liqueur Made from Scratch
If you ever wanted to find out how to make the German Egg Liqueur, here’s the Recipe. The German Egg liqueur, or “Eierlikoer” in German, is a traditional German liquor that you can buy from Verpoorten, the most popular Dutch brand for egg liqueur.
You can enjoy the egg liqueur pure in small liqueur glasses or use it as an ingredient for cakes and desserts. It is delicious as a topping for chocolate or vanilla ice cream and in Germany you can even buy German egg liqueur ice cream in ice cream parlors and frozen in the supermarket. We have two recipes for you. Happy Cooking!
Ingredients German Egg Liqueur Recipe
(for 1 bottle 0,7l or bottle of 0,5 l content – entirely 1,2 liter)
6 egg yolks
250 g powdered sugar
0.5 liter heavy cream
1 package or 0.9oz vanilla sugar – How to make Vanilla Sugar –
250 ml dark rum, 54% (you can use Schnaps, cognac or brandy instead, 40%)
Cooking Instructions
Eigelb, Puderzucker und Vanillezucker werden mit einem Mixer schaumig geschlagen. Dann werden die Sahne, der Rum und der Alkohol (Apotheke) hinzugefügt, und alles wird zusammen nochmals geschlagen. Fertig ist der Eierlikör und kann in die Flaschen gefüllt werden. Er hält sich im Kühlschrank gut 1/4 Jahr.
– Rinse bottles with boiling water and let dry completely.
– Beat egg yolks, powdered and vanilla sugar with a hand mixer until foamy
– Slowly add the heavy cream and rum.
– Again beat the liquid very thoroughly.
– Fill in bottles – keep the liquor in the fridge (is good for 3 months).
Recipe Vanilla Egg Liqueur
5 egg yolks
125 g powdered sugar
200 g heavy cream
100 ml white rum
2 tsp vanilla extract
– Mix egg yolks and powdered sugar with the hand mixer for 10 min (highest level).
– Add heavy cream and beat for another 7 min.
– Add rum and vanilla; mix for 3 min, then fill in clean bottles as described above.
Share the Recipes:
German Hot White Chocolate – Irresistible
Who doesn’t love hot chocolate? The popular hot winter beverage can be made with dark or with white chocolate. Here’s the recipe for a German Hot White Chocolate – Simply irresistible. Happy Cooking and Happy Holidays!
Ingredients German Hot White Chocolate
(4 servings)
750 ml milk
125 g white chocolate
2 tbsp liquor such as Coffee or egg liquor
125 ml heavy cream
ground cinnamon
Enjoy the German Christmas Box Cake
Cooking Instructions
– Bring the milk to a boil, then remove from stove.
– Break chocolate into small pieces and add to hot milk.
– Mix until chocolate has melted completely. If you still have some chocolate pieces heat the milk again.
– Add the liquor, mix well and pour into glasses or cups.
– Beat heavy cream but not firm, it should be creamy.
– Place cream on top and sprinkle with cinnamon.
Share the Recipes:
Pan Fried Leberkäse with Spinach
A classic and typical German meal is the pan fried Leberkäse with spinach and fried potatoes. It’s just delicious and so easy to make, you jsut need to get the Leberkäse. In the USA you wold find it in special German stores or places where they serve German specialties. Happy Cooking.
Ingredients Pan Fried Leberkäse with Spinach
500 g frozen spinach
4 eggs
3 larger potatoes
4 slices Leberkäse
1 onion
3 tbsp heavy cream
salt, nutmeg, pepper to taste
Cooking Instructions
– Place frozen spinach in a pot, add 3-4 tbsp water, cover the pot, and bring to a brief boil. When spinach has defrosted spice to taste and add the heavy cream. Cook for 5 min.
– Peel potatoes, cut in slices, boil them in water with some salt until semi-soft.
– Heat oil in a pan. Fry the Leberkäse slices until they are brown. Set aside and keep warm in the oven.
– In the same pan add chopped onions and fry for 2 min (add oil or butter as needed).
– Then add the potatoes and fry until they are golden brown.
– Make the fried eggs, spice with salt and pepper. Important is to add the eggs to the pan when the butter had become really hot. I always use a mix of butter and olive oil.
Place the fried egg on top of the Leberkäse, spinach and the roasted potatoes go aside. Alternatively you can also make French fries or potato salad.
Share the Recipes:
Oktoberfest Creamy Mushrooms – Rahmschwammerl
The popular Munich Oktoberfest comes with many food specialties. One is the so called “Rahmschwammerl” or Oktoberfest Creamy Mushrooms. The classic combination would be to serve with Semmelknoedel – Find recipe here – It’s a delicious meatless alternative, and so easy to make. It’s a dish that can be made throughout the year – Happy Cooking!
Ingredients Creamy Mushrooms
750 g white mushrooms
1 small onion
200 ml heavy cream
4 tbsp cooking oil
50 ml dry white wine
100 g créme fraîche, optional
2 twigs Rosemary
4-5 tbsp chopped parsley
salt, pepper to taste
1 dash sugar
Cooking Instructions Creamy Mushrooms
– Clean mushrooms and cut in quarters or in halves.
– Peel onion, chop fine. Wash herbs, dry on kitchen paper.
– Heat oil in a large pan, add mushrooms and rosemary twigs, brown for 6-7 min.
– Remove rosemary. Add onions.
– Fry for about 2 in.
– Add chopped parsley to mushrooms, then the wine. Set some parsley aside.
– Let cook until wine has evaporated.
– Now add the heavy cream, bring to a brief boil, then add creme fraiche.
– Let simmer for 5 min, spice with salt and pepper to taste.
– Should the sauce be too thin, mix 1 tbsp corn starch with 2 tbsp water and add to the sauce.
– Sprinkle some chopped parsley on top.
—-> RECIPE FOR SEMMELKNOEDEL<—-
The Oktoberfest Box Makes a Great Gift
Share the Recipes:
—> Get Our NEWSLETTER
ORGANIC SPICES
MOST POPULAR RECIPES
Vacuum Cleaning Made Easy
Herbs & More
Get Our Newsletter
Authentic German Christmas Cookie Recipes
Authentic German Soup Recipes
