Schäufele on sauerkraut

Name: Schäufele on sauerkraut
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1.5 kg Pork shoulder with bone and rind; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Caraway seeds; 1 collar Soup Greens; 3 medium-sized onions; 900 ml clear soup; 1 can(s) (850 ml) Sauerkraut; 1 TABLESPOON butter/margarine; 1/8 l apple juice; 1 Bay leaf; 1 TABLESPOON Cornstarch

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1.5 kg Pork shoulder with bone and rind
7-10 Tbsp salt, black pepper
7-10 Tbsp Caraway seeds
1 collar Soup Greens
3 medium-sized onions
900 ml clear soup
1 can(s) (850 ml) Sauerkraut
1 TABLESPOON butter/margarine
1/8 l apple juice
1 Bay leaf
1 TABLESPOON Cornstarch

Directions

1
Wash the meat, dab dry, cut the rind into a diamond shape. Rub meat with salt, pepper and ground caraway. Place on the fat pan of the oven. Clean, wash and roughly dice the soup greens. Peel and quarter onions
2
Vegetables, 2/3 onions and approx. 1/4 l broth around the roast distribute. Roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 2 1/2 hours. Gradually pour on 1/2 l stock
3
Sauté the sauerkraut and remaining onions in the hot fat. Add 1/8 l broth, juice, bay leaf and 1/2-1 teaspoon whole caraway. Cover and braise for about 30 minutes
4
Remove the shovels. Sieve the roast stock and dissolve the roast with approx. 1/8 l hot water. Bring the entire stock to the boil. Stir starch and 2-3 tbsp. water until smooth, thicken stock with it. Season to taste sauce and sauerkraut. Arrange everything. Frankish dumplings taste good with it
5
Drink: Franconian white wine in a Bocksbeutel, e.g. Silvaner from the Weingalerie/GWF