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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Germany

Pork Stomach Filled with Meat and Vegetables (Saumagen)

Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 small pork stomach (order from your butcher)
  • 375 g fatless pork belly (Schweinebauch)
  • 375 g pork meat
  • 375 g ground meat (Bratwurstfüllsel)
  • 1–2 rolls, soaked 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

Method

  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. Smash 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.