Saumagen

Ingredients

• 1 small pork stomach (order at your butcher)
• 375 g fatless pork belly (German Schweinebauch)
• 375 g pork meat
• 375 g ground meat (German Bratwurstfüllsel)
• 1-2 rolls (put in some milk)
• 1 kg boiled potatoes
• 2 carrots
• 3 eggs
• 2 onions
• 1 bunch of parsley
• 1-2 cloves of garlic
• salt,
• pepper
• marjoram
• nutmeg

Procedure

1. Soak the pork stomach overnight and use twine to close two of the three apertures.
2. Cut the meat and potatoes into small cubes.
3. Stew the onions, carrots, and parsley in butter. Squeeze the garlic.
4. Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.
5. Put the stomach in hot water and cook for 2-3 hours. The water must not boil!
6. Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it.