Herbed pork roast (Schweinebraten) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 137) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cumberland sauce; Braised red cabbage with apples and onions (Rotkohl); Bread dumplings (Semmelknödel); Bohemian steamed dumplings (Böhmische knödel)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 26, 2025

    The pork came out tender and juicy. I did not have a lot of liquid left with my roasted vegetables so I had to thin the sauce puree with chicken stock. I found that the celery root gave the sauce a distinct celery flavor.

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