Wash the mess and pat dry. Score the rind in a cross shape. Then mix salt, pepper and caraway seeds with one or two tablespoons of oil to form a paste and rub it evenly into the Schäuferla. Place the scabbards on the baking sheet with the skin side up.
Clean the soup vegetables, cut them into small pieces and spread them on the baking sheet with the sauce gingerbread and half a slice of bread. Pour in the beer and vegetable stock. Put the Schäuferla in the oven at 160 ° C for at least 2 hours (better 2.5 hours).
Then pour the sauce with the soup vegetables through a sieve into a pot. Put the Schäuferla back in the stove and, if necessary, “crunch up” the rind under the grill. Strain some of the soup vegetables with the spoon through the sieve into the sauce. Season the sauce to taste and briefly bring to the boil again.
Franconian savoy cabbage, dumplings and of course an unpounded beer go well with it.
For all non-Francs. A good Schäuferla lives on a crispy rind and a tasty thick sauce. A soft, gum-like rind is a mortal sin. To prevent this from happening, the Schäuferla are simply placed under the grill for another 5 or 10 minutes as described above. The rind then puffs up and bubbles, almost looking a little like popcorn.
The sauce gingerbread and bread are used so that the sauce is nice and creamy without a binding agent. If the sauce does not have the right consistency after skimming, you can also add some sauce gingerbread and bread afterwards. But this time the bread has no crust. Bring the sauce to the boil again for 5 minutes and pass through with the hand blender.