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Bratengewürz

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Bratengewürz

Bratengewürz is a quintessential German seasoning blend traditionally crafted for Sunday roasts, especially when preparing pork knuckle or shoulder. This aromatic rub is deeply rooted in regional culinary practices, reflecting a love for hearty, flavorful meats that are often the centerpiece of family meals. Its composition of spices and herbs transforms a simple roast into a celebration of taste and tradition, perfect for leisurely Sunday dinners.

The flavor profile of Bratengewürz is robust and earthy, with the warm, nutty notes of caraway and the aromatic sweetness of marjoram harmonizing beautifully with the heat of paprika and the pungency of garlic. This rub should feel like an invitation to savor each bite, its peppery undertone balanced by a touch of saltiness, creating a deeply satisfying dining experience.

Ingredients

  • 3 tbspcaraway seeds
  • 2 tbspdried marjoram
  • 2 tbspsweet paprika
  • 1 tbspgarlic powder
  • 1 tbspfreshly ground black pepper
  • 2 tbspfine sea salt

Method

  1. Begin by placing a small, dry skillet over medium heat. Add 3 tablespoons of caraway seeds to the skillet. Toast them gently, stirring occasionally, until they become fragrant and slightly darker in color, which should take about 3 to 5 minutes. Once toasted, remove the skillet from the heat and allow the seeds to cool completely.
  2. Transfer the cooled caraway seeds to a mortar and pestle. Crush them until they are coarsely ground, releasing their aromatic oils. This step ensures the seeds integrate well with the other spices and impart their full flavor.
  3. In a medium mixing bowl, combine the crushed caraway seeds with 2 tablespoons of dried marjoram, 2 tablespoons of sweet paprika, 1 tablespoon of garlic powder, 1 tablespoon of freshly ground black pepper, and 2 tablespoons of fine sea salt. Stir the mixture thoroughly until all the spices are evenly distributed, creating a uniform blend.
  4. Take your chosen cut of pork, such as Schweinshaxe (pork knuckle), Schäufele (pork shoulder), or a pork roast. Lightly coat the meat with a small amount of oil to help the spice mixture adhere. Generously rub the spice blend all over the meat, ensuring it is evenly coated on all sides.
  5. If you have leftover spice blend, transfer it to an airtight jar. Seal the jar tightly to preserve the freshness and brightness of the paprika. Store the jar in a cool, dark place for future use, ensuring the blend remains potent and flavorful.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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