RCI-BR.001.0005.001

Saumagen

Name: Saumagen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
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 unit rolls (put in some milk); 1 kg boiled potatoes; 2 unit carrots; 3 unit eggs; 2 unit onions; 1 unit bunch of parsley; 1-2 cloves of garlic; 1 unit salt; 1 unit pepper; 1 unit marjoram; 1 unit nutmeg

Saumagen from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

Soak the pork stomach overnight and use twine to close two of the three apertures.

Cut the meat and potatoes into small cubes.

Stew the onions, carrots, and parsley in butter. Squeeze the garlic.

Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.

Put the stomach in hot water and cook for 2-3 hours. The water must not boil!

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.

Saumagen

Ingredients

Method

What Makes This Variant Distinct