Badisches Schäufele from the Bratschlauch
Time
Preparation time: 1 hr.
Cooking or baking time: 2 hours
Total preparation time: 3 hours
From a very dear friend from the Badnerland, I got the following recipe and because it does not buy the Schäufele here with us - in contrast to the Kassel Kotelett or Kasseler neck roast - she has also a wonderful piece of Schäufele = pig shoulder piece , cured, smoked and freshly vacuumed for shipping, sent so I can try this Badische recipe once.
Of course, there are at least as many different recipes for the Schäufele as there are housewives there. That's why I do not claim that my friend's recipe is the only original recipe, but one thing is for sure, it tastes super delicious and I can really recommend the preparation.
The Schäufele is eaten in Baden-Württemberg also very much together with potato salad - of course without mayonnaise - or with potato lamb's lettuce.
We enjoyed it together with sauerkraut and mashed potatoes but also good.
Ingredients for 4 servings
- 1 piece of shovel (I had 1350 g)
- 150 ml of white wine
- 100 ml of water
- 1 bay leaf
- 2 cloves
- 2 pimento grains
- 8 peppercorns
- 5 juniper berries, slightly crushed
- 1 medium onion
- 1 toe garlic
- 1 pinch of salt
- 1 piece of frying tube
For the sauerkraut:
- 500 g fresh sauerkraut (no canned goods)
- 1 small onion
- 2 - 3 juniper berries
- 1 bay leaf
- 1/2 peeled, sour apple
- Pepper, salt, nutmeg
- 1 tablespoon of sugar
- some meat broth to fill up
- 1 Pckg. Very lean ham cubes
- 1 - 2 tablespoons of flour
- Pork lard for frying
For the puree:
