DISH RESEARCH · Main dish
Franconian Schaeufele
Also known as: Fraenkisches Schaeufele, Franconian pork shoulder roast
Franconian bone-in pork shoulder with crisp rind and dark-beer pan sauce.
About Franconian Schaeufele
Franconian Schaeufele is the raw, bone-in pork-shoulder branch of a wider southern German family. The selected Franconian Tourism Board version keeps the rind on and pairs the roast with a dark-beer sauce, distinct from the cured and smoked Baden and Swiss styles.
Pork, browned root vegetables and veal stock make the flavour deeply savoury. Dark beer adds roasted malt depth, tomato paste brings sweetness and umami, and caraway, salt and pepper give the sauce its direct Franconian character.
The shoulder is tender enough to pull cleanly from its shovel-shaped bone, while the cross-cut rind is crisp and golden. Beneath it, the meat stays succulent and the blended roasting vegetables form a dark, smooth sauce.
Allergens in this recipe
Contains: Celery, Milk.
Product-dependent or unconfirmed: Barley (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Franconian Schaeufele
Franconian Tourism Board Schaeufele with dark-beer sauce.
- Bone-in pork shoulder with rindRoast
- CarrotSauce aromatic
- CeleriacSauce aromatic
- OnionSauce aromatic
- Dark beerBraising liquid
- Veal stockBraising stock
- Tomato pasteSauce base
- CarawaySeasoning
- Clarified butterBrowning fat
- SaltSeasoning
- Black pepperSeasoning
- CornstarchOptional sauce thickener · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Bone-in pork shoulder with rind:
- Carrot:
- Celeriac: . German Sellerie in this root-vegetable context is mapped to celeriac.
- Onion:
- Dark beer: . The exact beer and cereal formula are not specified; Barley remains product-dependent.
- Veal stock: . No supplier or full compound formula is given, so undeclared stock ingredients remain unresolved.
- Tomato paste:
- Caraway:
- Clarified butter: . Butterschmalz is clarified dairy butter.
- Salt:
- Black pepper:
- Cornstarch (optional): . The source makes this conditional if the sauce needs binding.
Origins & food traditions
The official regional recipe specifies raw pork Schaeufele with rind, root vegetables and dark-beer sauce. A supporting reference distinguishes this Franconian roasted form from the cured, smoked and simmered Baden and Swiss versions.
Countries
- Germany
- GermanyCatalogue link pending review
Cuisines & regions
- Franconian
- German
- Franconian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.