| Prep: 20 mins | Cook: 120 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 700 | 50g | 18g | 30g |
| sugars | fibre | protein | salt |
| 3g | 6g | 48g | 2.5g |
Why I Love Austrian Bauernschmaus
As a New England native, I tend to gravitate towards seafood. But every now and then, I like to expand my culinary horizons and try something new. That’s how I stumbled onto one of my treasured recipes, the hearty and satisfying Austrian dish, Bauernschmaus.
A Taste of Austria
While I never strayed too far from my coastal kitchen in Maine, I’ve always had a knack for testing my palate with international delicacies. This led me on a virtual culinary journey to Austria, where I discovered the traditional Bauernschmaus, thanks largely to the influence of Bianca Is(s)t, a Viennese chef whose cooking has both authenticity and simplicity. This dish, with its succulent pork shoulder, hearty smoked bacon, and savory Bratwurst sausages, truly is a meat lover’s delight.
A Harmonious Symphony of Flavors
What I love about Bauernschmaus is not just its richness, but how the different ingredients come together to create such a deeply satisfying and layered dish. The earthy sauerkraut, aromatic onion and garlic, the starchy backbone of the cubed potatoes, and the unique blend of caraway seeds and marjoram all harmonize beautifully with the assortment of meats. Add a dash of beef broth and apple cider vinegar to enhance the flavors, and you’ve got a melody that sings on your tongue with each bite.
This dish may be quite different from the lobster rolls and clam chowder that I am used to, but it shares a common trait: it’s comfort food. Just as my dishes transport you to the rugged coast of Maine, Bauernschmaus has the heartiness of a home-cooked meal in the Austrian countryside. Essentially, it’s the Austrian equivalent of a New England seafood boil.
A Complementary Dish – Sauerkraut Salad
To accompany Bauernschmaus, I highly recommend a sauerkraut salad, a refreshing palate cleanser that balances the richness of the main course. Don’t forget the chopped parsley for garnish – this final touch not only adds a pop of color but also brings a subtle freshness that plays off the robust flavors of the dish beautifully.
Combining the familiar with the new in this recipe has created a dish that my daughters, Erin and Samantha, love just as much as my seafood favorites. If you’re looking to explore Austrian cuisine without leaving your own kitchen, Bauernschmaus is an excellent place to start. Indulge, enjoy, and as the Austrians say – Guten Appetit!
What You’ll Need
- 2 pounds of pork shoulder
- 1 pound of smoked bacon
- 6 Bratwurst sausages
- 2 pounds of sauerkraut, drained
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 large potatoes, cubed
- 1 teaspoon of caraway seeds
- 1 teaspoon of marjoram
- 1 cup of beef broth
- 1/2 cup of apple cider vinegar
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Chopped parsley for garnish
Method
Step One
First, preheat your oven to 325 degrees (F). Afterwards, heat the vegetable oil in a large dutch oven or heavy-bottomed pan over medium heat. Once the oil is hot, add the pork shoulder and brown on all sides. Make sure to season it with salt and pepper to taste.
Step Two
Next, remove the browned pork shoulder from the pan and add the chopped onion and garlic. Sauté them until they are soft and fragrant. This will usually take around five minutes.
Step Three
Add the caraway seeds and marjoram to the pan, stirring them in to mix well with the sautéed onions and garlic. Following this, add the smoked bacon, Bratwurst sausages, and cubed potatoes to the mixture. Continue cooking for another 5-10 minutes.
Step Four
Incorporate the sauerkraut into the dutch oven. Once you’ve stirred it in, add in the beef broth and apple cider vinegar, ensuring everything is well mixed.
Step Five
Submerge the browned pork shoulder back into the dutch oven, nestling it among the mixture.
Step Six
Cover the dutch oven and place in the preheated oven for about 2.5 to 3 hours, or until the pork shoulder is tender and the flavors have melded together.
Step Seven
After cooking, remove the Bauernschmaus from the oven and allow it to cool for a few minutes before serving.
Step Eight
Finally, sprinkle the dish with chopped parsley as garnish before serving. Serve the Bauernschmaus hot for the best flavor. Enjoy your hearty Austrian meal!
