Fränkisches Schäuferle mit Kloß ist ein traditionelles Gericht aus der fränkischen Küche. Es besteht aus einem Schweineschulterbraten, der zusammen mit einer Knusprigen Kruste aus dem Ofen kommt. Dazu gibt es einen Kloß, der aus Kartoffeln oder Semmelbröseln hergestellt wird und die perfekte Beilage zum zarten Fleisch ist. Das Gericht ist auch außerhalb Frankens sehr beliebt und wird gerne von vielen genossen.

Fränkisches Schäuferle mit Kloß

Musik is a German term that translates to music in English. In this video, we are welcomed into a kitchen in Nuremberg, located in the Franconian region of Germany. Here, the culinary traditions and specialties are highly treasured, and we are about to see one of them being prepared: the Franconian saale. To prepare this dish, we need several ingredients, with the key one being a piece of pork shoulder known as Schäufele.

The Schäufele is a unique cut of meat that gets its name from the shape of the bone, which looks like a shovel. Traditionally, it weighs about 750 grams and can be obtained from a butcher who can also cut it into smaller pieces. For this recipe, we will need the Schäufele, dark beer, some vegetables such as celery, carrots, onions, parsley, and vegetable broth.

To start, we make cuts on the surface of the Schäufele using a carpet knife, creating a diamond-shaped pattern on the fat layer. We then rub the meat with salt and a generous amount of caraway, which is essential in creating the delicious crust. In a heated pan with oil, we add chopped vegetables and sear them until they are golden brown. We then place the pork on top of the vegetables and add beer and vegetable broth, covering the meat half-way.

The pork is then cooked for an hour at high heat and two additional hours at 160 degrees in the oven. Meanwhile, we prepare the potato dumplings and Brüsseler Brega, which are toasted bread crumbs added to the potato mixture, giving it a crunchy texture. After the pork is cooked thoroughly, we remove it from the oven and coat it with the original sauerbraten sauce, returning it to the oven for about 15 minutes.

During this time, the potato dumplings are boiled for 20 minutes, and the dish is finally ready to be served. The final presentation is impressive, with the meat having a beautiful brown crust, and the potato dumplings looking soft and flavorful. The chef reminds us to subscribe to his channel and leave a comment if we enjoyed the video.

Overall, the video is a fantastic representation of the Franconian cuisine and the passion that goes into preparing it. The hospitality and warmth of the chef’s welcome make the viewer feel at home, and the step-by-step instructions make it easy for anyone to replicate the dish in their own kitchen. It shows the importance of preserving culinary traditions, regardless of where one comes from, and how food can connect people from different parts of the world.
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