Mummer’s Day Meal

The Mummer’s Day Meal, and a brief history of how this Philadelphia Tradition came to be.

If you’ve ever been to Philadelphia and experienced a Mummer Strut, then you ought to know that Philadelphians take this tradition very seriously.  Mummers can be traced to Egyptian origins, according to the Mummer-based site Quaker City String Band.  The site further explains that our Mummer’s Day Parade became a tradition after Scandinavians who immigrated to the area began to celebrate the New Year. 

Years later, President George Washington took to the annual celebrations and established the tradition as a yearly event during the seven years he resided at 6th and Market Street in Philadelphia.  Then, in 1901, the Mummer’s Parade was officially adopted by the City of Philadelphia, whose residents and visitors look forward to watching every year! 

In the “If you know, you know” category, another time-honored tradition that follows the day’s festivities is the meal that Mummers & their loved ones enjoy.  We love Philadelphia traditions and cuisines just as much as we enjoy N’awlin’s style.  So,  in honor of the Mummers and their time-honored meal, we invite you to do your best Mummers strut before sitting down to enjoy a hearty meal afterward!

Mummer’s Day Meal

4 ½ Pound Pork Loin

1 (24) oz Package of Sauerkraut (drain; set aside Sauerkraut and reserve drained juices)

2 Large Honey Crisp Apples (Core and cut into slices; cut slices in half; set aside)

1 Large Yellow Onion (Peel and then cut into 1-inch pieces)

2 Tbsp Ground Mustard Seed

1&¼  Tsp Salt*

1&¼  Tsp Pepper*

1 Tsp Juniper Berries (divided into 3 bundles; wrap in cheesecloth & tie)

2 Tbsp Dry Vermouth 

1&½ Cups Vegetable Broth (use low-sodium if you have dietary restrictions)

3 Tbsp Brown Sugar 

1 Tbsp Sauerkraut Juice

2 Tbsp Salted Butter

2 Tbsp Olive Oil

*Salt & Pepper according to your taste and dietary needs


Prepare your Pork loin by mixing the Ground Mustard, Salt, & Pepper and dry-rubbing it over the entire surface of the meat. If you would like to enhance the flavor, give the dry rub a minimum of 1 hour to infuse the meat or for best results, follow these steps and let the meat sit covered in your refrigerator overnight. 

Preheat the oven to 350°F.

Add the butter and Olive Oil over medium heat, to a large oven-safe and stove-top safe pan.  Once melted, place the seasoned pork loin in the pan and sear all sides until golden brown (approximately 2 minutes per side).  Remove the loin from the pan and set aside.

Turn the temperature down to low to medium heat and pour the Dry Vermouth into the pan to coat and deglaze. Add the Brown Sugar, Sauerkraut Juice, and Vegetable Broth and mix until the brown sugar is dissolved.  Add the drained Sauerkraut, Onions, Apples, and Juniper Berry bundles; then stir together.

Place the seared pork loin into the middle of the Sauerkraut mixture and cover with lid and/or aluminum foil. Place the pan in a preheated 350-degree F oven for approximately 1 & 1/2 to 2 hours (cooking time can vary depending on your oven), carefully lifting the aluminum foil and basting the pork loin with the juices every 30 minutes.  As a rule of thumb, the interior meat temperature should register 145 – 160 degrees F.

Remove the pot from the oven and place it on a heat-safe surface.  Allow to rest for 5 minutes and remove the bundles of Juniper Berries before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: