Pork Stomach Filled with Meat and Vegetables (Saumagen)
Source and licence
"Pork Stomach Filled with Meat and Vegetables (Saumagen)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pork_Stomach_Filled_with_Meat_and_Vegetables_(Saumagen), revision 4494445), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pork_Stomach_Filled_with_Meat_and_Vegetables_(Saumagen)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4494445
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
- 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. Smash 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.