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German Saumagen

German Saumagen Recipe

5 from 1 vote
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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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 8 People
Course: Main Course
Cuisine: German
Calories: 780
Ingredients Equipment Method Notes

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

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

Method
 

Clean the pig's stomach thoroughly, ensuring there is no residue or impurities.
  1. a. Rinse it under cold running water.
  2. b. Scrub gently to remove any dirt or debris.
  3. c. Drain and set aside.
Prepare the stuffing mixture:
  1. a. Dice the pork belly into small pieces.
  2. b. Cut the bacon into strips.
  3. c. Peel and chop the potatoes into small cubes.
  4. d. In a mixing bowl, combine the diced pork belly, bacon strips, chopped potatoes, raw sausage meat, and marjoram.
  5. e. Season the mixture with salt, pepper, and nutmeg.
Stuff the pig's stomach:
  1. a. Place the cleaned pig's stomach on a clean surface.
  2. b. Carefully stuff it with the prepared mixture, ensuring it is evenly distributed.
  3. c. Do not overstuff to allow room for expansion during cooking.
Seal the pig's stomach:
  1. a. Sew or tie the open end of the pig's stomach securely to prevent the stuffing from falling out during cooking.
  2. b. Use kitchen twine or a food-safe thread for this purpose.
Boil the Saumagen:
  1. a. In a large pot, bring water to a boil.
  2. b. Carefully place the stuffed pig's stomach into the boiling water.
  3. c. Reduce the heat to a simmer and cover the pot.
  4. d. Allow it to simmer for several hours until the Saumagen is fully cooked and tender.
Cool and slice:
  1. a. Remove the cooked Saumagen from the pot and let it cool slightly.
  2. b. Once it has cooled down, slice it into portions.
  3. 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.