My Favorite Homecooked Sunday Dinner

Because sometimes homesickness tastes like pork roast, dumplings, and krautsalat.

Whenever I feel a wave of homesickness roll in, I know exactly what the cure is: time to roast a pork shoulder! There’s something about the smell of it sizzling in the oven, the crackling skin, and that rich beer gravy that instantly transports me back to Sundays at home in Bavaria. And let’s be honest, this is more than just food. It’s therapy, tradition, and comfort all rolled into one.

The Star of the Show: Schweinsbraten (Bavarian Pork Roast)

A true Sunday roast starts with a pork shoulder—juicy, marbled, and ready to turn into magic. The trick? Scoring the fat in a diamond pattern (about 0.2 inches deep), rubbing it with salt, and roasting it until that glorious crispy crust—die Kruste—forms. This is the crown jewel. No Kruste, no glory.

The secret weapon? A braising bath of dark beer, malt beer, and water, with veggies and spices that simmer into a rich, glossy sauce. Forget bottled gravy. This sauce reduces to perfection, finished with a touch of cold butter. Smooth. Silky. Irresistible.

And yes, half a pretzel goes in too. Because why wouldn’t it?

Sidekick #1: Kartoffelknödel (Potato Dumplings)

These fluffy, starchy clouds are the perfect partners for all that gravy. The process is almost a ritual: half the potatoes boiled, half grated raw, mixed with quark (substitute with cream cheese), egg yolks, nutmeg, and potato starch. But the surprise twist? A crunchy pretzel crouton hidden in the middle of each dumpling.

Drop them into salted hot water, wait 25 minutes, and watch them float to the surface when they’re ready. It’s like dumpling magic.

Sidekick #2: Krautsalat with Speck (Cabbage Salad with Bacon)

No Bavarian feast is complete without something fresh, tangy, and crunchy to cut through the richness. Enter krautsalat. Shredded cabbage kneaded with vinegar, salt, and sugar until it softens up. Then add toasted caraway, crispy bacon bits, and—after resting overnight—a sprinkle of parsley and sunflower oil.

Pro tip: make this the day before. The flavors need time to mingle, and trust me, tomorrow-you will be thankful.

The Payoff

Imagine it: a plate loaded with slices of juicy pork, that bubbly golden crust crackling under your fork, dumplings soaking up rivers of gravy, and krautsalat giving you that fresh, tangy crunch. It’s hearty. It’s comforting. It’s a hug in meal form.

Every time I make this dinner, it’s like bringing a little piece of Bavaria into my kitchen – even if I’m an ocean away. And honestly? There’s no better way to beat homesickness than with a plateful of tradition.