Schäufele (also "Schäuferle", "Schüfeli", "Schäuferla" or "Schäufelchen") is a traditional dish from the south of Germany. It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele", or the pig's scapula.
Depending on region the recipe for the dish differs a bit:
In Franconia the meat, the pork rind and the bone are roasted together as a whole. Before that, the pork rind is scratched in a criss-cross pattern, seasoned with salt, pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is doused with beer and roasted in the oven for about two or three hours. The roast is ready as soon as the meat is easy to separate from the bone and the pork rind is crispy and golden brown. It is then served with various side dishes including gravy, Kartoffelklöße, salad, sauerkraut, red cabbage and savoy cabbage.
In Baden the meat is cured and smoked before it is simmered in a broth of water, white wine, vinegar, onion, bay laurel and clove for about two to two and a half hours. It is then served with potato salad, dressed with a broth of salt, pepper and vinegar. Although available all year around, Schäufele with potato salad is the typical Christmas Eve supper in the southern half of Baden.
In Switzerland it is also cured and smoked but served with beans or sauerkraut. There it is very common as a Christmas dish.
schäufele, this, article, does, cite, sources, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october, 2011, learn, when, remove, thi. This article does not cite any sources Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Schaufele news newspapers books scholar JSTOR October 2011 Learn how and when to remove this template message Schaufele also Schauferle Schufeli Schauferla or Schaufelchen is a traditional dish from the south of Germany It is made from the pig s shoulder meat which gives the dish its name Schaufele or the pig s scapula Schaufele from Franconia Schaufele from BadenDepending on region the recipe for the dish differs a bit In Franconia the meat the pork rind and the bone are roasted together as a whole Before that the pork rind is scratched in a criss cross pattern seasoned with salt pepper and caraway and put in a casserole dish with diced root vegetables and onions where it is doused with beer and roasted in the oven for about two or three hours The roast is ready as soon as the meat is easy to separate from the bone and the pork rind is crispy and golden brown It is then served with various side dishes including gravy Kartoffelklosse salad sauerkraut red cabbage and savoy cabbage In Baden the meat is cured and smoked before it is simmered in a broth of water white wine vinegar onion bay laurel and clove for about two to two and a half hours It is then served with potato salad dressed with a broth of salt pepper and vinegar Although available all year around Schaufele with potato salad is the typical Christmas Eve supper in the southern half of Baden In Switzerland it is also cured and smoked but served with beans or sauerkraut There it is very common as a Christmas dish See also editList of smoked foods nbsp Food portal Retrieved from https en wikipedia org w index php title Schaufele amp oldid 1134186713, wikipedia, wiki, book, books, library,
