Schäuferla – what exactly is it?
Schäuferla is a pork shoulder cooked on the bone. The name comes from the shoulder blade, which in the Franconian dialect is also called “Schäufele” (little shovel). This special cut of meat is characterised by its intense flavour and crispy crackling, which make the dish a real treat.
Preparation – tradition meets flavour
Preparing Schäuferla is an art in itself. The meat is first rubbed with spices such as salt, pepper and caraway and then slowly braised in the oven. The long cooking time makes the meat particularly tender and juicy, while the crackling becomes beautifully crisp. The secret lies in the combination of a low temperature and plenty of patience. Schäuferla is traditionally served with potato dumplings and a rich gravy made from the roasting juices. The dish is often rounded off with Franconian sauerkraut.
Recipe
Recipe for 4 people
4 pork Schäuferla, salt, pepper, caraway, marjoram or rosemary to taste. Clarified butter for searing.
For the sauce
1/4 l meat stock, optionally ¼ l dark beer, 2 onions, 2 carrots, 1 clove of garlic, 1/2 leek, 1 piece of celeriac or 1 bunch of soup vegetables, sauce spices such as allspice berries, cloves, pepper, bay leaves
Method:
Clean the vegetables, quarter the onions, cut the carrots and celeriac into sticks and the leek into thin slices. Rub the meat with salt and pepper, place it in the preheated oven (150 °C) with the soup vegetables and the remaining spices and brown everything briefly. Pour in the stock and, if using, the beer; more modern variations also season with honey, nutmeg, cloves and ginger. Roast in the oven for about 2 hours until crispy, basting the meat again and again with stock or beer. If you use beer, make sure that the meat and sauce do not become too bitter – so it is best to use a Franconian dark beer or Kellerbier.
To make the crackling extra crispy, you can raise the temperature slightly at the end of the cooking time (200 – 220 °C). Then baste the crackling with stock once more.
Once the Schäuferla is cooked through, pour the juices through a sieve, thicken them with flour if desired, season to taste once more and serve with dumplings and sauerkraut, salad, savoy cabbage or red cabbage.
Source: https://www.genussregion-oberfranken.de/spezialitaeten/schaeuferla/
Schäuferla – a must for food lovers
When you visit Bayreuth, don’t miss the chance to try Schäuferla. It is more than just a dish – it is a piece of Franconian culture. The combination of tender meat, crispy crackling and flavoursome gravy makes Schäuferla a true culinary experience, with every bite revealing a love of Franconian cuisine.
Enjoy your meal!