Schäufele on sauerkraut

For 4 people
  • 1,5 kg Pork shoulder with bone and rind
  • Salt, black pepper
  • Caraway
  • 1 Bund Soup green
  • 3 medium-sized onions
  • 900 ml clear broth
  • 1 Can (s) (850 ml) Sauerkraut
  • 1 EL Butter / Margarine
  • 1/8 l Apple juice
  • 1 bay leaf
  • 1 EL Cornstarch
180 minutes
light
1.
Wash meat, pat dry, cut rind into a diamond shape . Rub the meat with salt, pepper and ground caraway seeds. Place on the oven's drip pan. Clean, wash and roughly dice the soup greens. Peel and quarter the onions
2.
Spread the vegetables, 2/3 onions and approx. 1/4 l stock around the roast. Fry in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 2 1/2 hours. Gradually pour in 1/2 l of the stock
3.
Fry the sauerkraut and the remaining onions in the hot fat. Add 1/8 l stock, juice, bay leaf and 1/2-1 teaspoon whole caraway seeds. Cover and simmer for about 30 minutes
4.
Remove the Schäufele. Sieve the meat stock and dissolve the roast with approx. 1/8 l hot water.Bring the entire stock to the boil. Mix the starch and 2-3 tbsp water until smooth, bind the stock with it. Season the sauce and sauerkraut to taste. Serve everything. Franconian dumplings taste great with it
5.
Drink: Franconian white wine in a Bocksbeutel, e.g. B. Silvaner from the wine gallery / GWF
1 person approx.:
  • 650 kcal
  • 2730 kJ
  • 57 g protein
  • 40 g fat
  • 12 g carbohydrates

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