German Saumagen Recipe
780kcal
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.
- 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.
Nutrition
Calories780kcalCarbohydrates11gProtein25gFat70gSaturated Fat24gPolyunsaturated Fat9gMonounsaturated Fat31gTrans Fat0.2gCholesterol201mgSodium1370mgPotassium631mgFiber1gSugar1gVitamin A191IUVitamin C12mgCalcium32mgIron2mg
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.