I made this hearty traditional German winter dinner in December 2014. Sauerbraten, the centerpiece of the dinner, is a Christmas favorite so it was a timely choice for December, but it's really good for any of the colder months.

I had recently been to Morse's Sauerkraut, where I got some good supplies and inspiration, but I had planned to make a sauerbraten for a long time so the whole plan just came together.

We had:

• Usinger's smoked liverwurst on rye bread
• Mild Butterkase cheese and stinky Handkase cheese
• Sauerbraten
• Festive Red Cabbage
• Roasted Acorn Squash
• Spaetzle
• Steamed New Potatoes
• Fresh sauerkraut
• A green salad
• An assortment of fresh fruit
• A bottle of St-Urbanshof Riesling