Sauerbraten for a dinner party — went down extremely well

I made Sauerbraten for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The robust and filling profile was the main talking point — no one had quite experienced sauerkraut used that way before.

regional specialities vary dramatically between Bavaria, Saxony, and the Rhineland. I explained the a traditional Gasthaus context as I served it which helped people appreciate it fully. schnapps after the meal was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.