German Saumagen Recipe
This dish is known for its unique preparation method, which involves stuffing a pig's stomach with a mixture of ingredients.
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Servings: 8 People
Calories: 780 kcal
Equipment
- Large pot for boiling the Saumagen
- Kitchen twine or food-safe thread for tying the pig's stomach
- Mixing bowl for preparing the stuffing mixture
- Knife for chopping ingredients
- Clean surface for working with the pig's stomach
Ingredients
- 1 cleaned pig's stomach
- 1 lb. pork belly
- 1 lb. bacon
- 1 lb. potatoes
- 1 lb. sausage meat raw
- 4 eggs
- 2 tsp salt
- 1 tsp pepper
- 1 tsp nutmeg
- handfull of marjoram
Instructions
Clean the pig's stomach thoroughly, ensuring there is no residue or impurities.
- a. Rinse it under cold running water.
- b. Scrub gently to remove any dirt or debris.
- c. Drain and set aside.
Prepare the stuffing mixture:
- a. Dice the pork belly into small pieces.
- b. Cut the bacon into strips.
- c. Peel and chop the potatoes into small cubes.
- d. In a mixing bowl, combine the diced pork belly, bacon strips, chopped potatoes, raw sausage meat, and marjoram.
- e. Season the mixture with salt, pepper, and nutmeg.
Stuff the pig's stomach:
- a. Place the cleaned pig's stomach on a clean surface.
- b. Carefully stuff it with the prepared mixture, ensuring it is evenly distributed.
- c. Do not overstuff to allow room for expansion during cooking.
Seal the pig's stomach:
- a. Sew or tie the open end of the pig's stomach securely to prevent the stuffing from falling out during cooking.
- b. Use kitchen twine or a food-safe thread for this purpose.
Boil the Saumagen:
- a. In a large pot, bring water to a boil.
- b. Carefully place the stuffed pig's stomach into the boiling water.
- c. Reduce the heat to a simmer and cover the pot.
- d. Allow it to simmer for several hours until the Saumagen is fully cooked and tender.
Cool and slice:
- a. Remove the cooked Saumagen from the pot and let it cool slightly.
- b. Once it has cooled down, slice it into portions.
- c. It can be pan-fried or grilled for a crispy exterior before serving.
Notes
Prior to sewing or tying the pig's stomach, ensure the stuffing is evenly distributed.
Use a strong and secure knot or stitching when sealing the pig's stomach to prevent any leaks during cooking.
Allow the Saumagen to cool slightly before slicing to ensure easier handling.
Pan-frying or grilling the sliced Saumagen can enhance its flavor and texture.
Serve with a variety of sauces or condiments to add flavor and versatility to the dish.
Consider adjusting the seasoning to your personal taste preferences.
For a quicker version, use pre-cooked ingredients in the stuffing mixture.
Nutrition
Calories: 780kcal | Carbohydrates: 11g | Protein: 25g | Fat: 70g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 201mg | Sodium: 1370mg | Potassium: 631mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg
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