Faschierter Rahmbraten

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Faschierter Rahmbraten
Faschierter Rahmbraten

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Funny sausages!


These look weird, but taste great. It's another great way to use pork.

Paul R Smith
Faschierter Rahmbraten, cornmeal-coated, ready for the oven
Servings:Serves 4
Calories per serving:610
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

Minced pork with sour cream

sausage ingredients


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

to bake

to coat the sausages

Mise en place

  • Preheat oven to 220° C (425° F - gas 7)


  1. Mix together the sausage ingredients until you have a fairly firm consistency.
  2. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
  3. Melt the lard in a frying pan and quickly brown the meat on all sides.
  4. Place the meat in a baking dish and add the stock.
  5. Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
  6. Add more stock if necessary.
  7. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.

Chef's note

Automate the process! Place the whole pork steak, quartered onion, bread roll, breadcrumbs, herbs, whole eggs and peeled garlic into a food processor equipped with a metal blade and blend to a rough mince.


Not having a spare bread roll when making this a second time, I used 3 tablespoons of dried packet herby stuffing, reconstituted with a little boiling water. I also a little yellow cornmeal to thicken the sausage mix and also to coat them as I feel it has such a nice flavour.

Other variations to this recipe can be found on its comments page, feel free to add yours!

Serving suggestions

Serve with noodles or potato dumplings.

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