Palatinate Saumagen

Ingredients for 10 servings:

• 750 g lean pork belly
• 750 g lean ham
• 1,000 g veal sausage meat
• 750 g potatoes, waxy
• 3 rolls, soaked, squeezed
• 6 eggs
• 1 tbsp salt and pepper
• 1 tsp nutmeg
• 5 sprigs of parsley, very finely chopped
• 1 saumagen, cleaned
• marjoram

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Water the stomach. Cut the meat and potatoes into small cubes and place in a bowl. Mix the veal sausage meat, the soaked and squeezed-out bread rolls, eggs, and all the seasonings well. Pour the mixture into the opening of the saumagen, but do not overfill. Now tie the three stomach openings with string and let it stand in plenty of water (so that the stomach floats) for three hours at about 80°C. Then remove and let cool. Slice the saumagen and serve. Tip: Place a ladle in the pot to prevent it from burning. Once cooked, cut the saumagen into thumb-thick slices, fry with a little fat and onions, and deglaze with beef broth. Simmer for 15 minutes, then season and thicken the sauce. Serve with sauerkraut and mashed potatoes.