John Myers
Ingredients for 10 servings:
- 500 g pork neck (collar) without bones
- 500 g beef
- 6 onions
- 8 jacket potatoes
- 500 g bratwurst filling
- 6 eggs
- 8 rolls
- Salt
- pepper
- Paprika powder
- 250 g lard
- offal (a saumagen)
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
Order an empty saumagen from the butcher (have it cleaned and tied off). Cut the pork neck and beef into 1 cm cubes and brown them in lard, along with the chopped onions. Dice the potatoes and bread roll. In a large bowl, mix the sausage filling, bread cubes, eggs, potatoes and the toasted ingredients well, and season well with the spices. Pour the mixture into the stomach prepared by the butcher and close the opening. Do not overfill the stomach, or it will burst during cooking. Cook the stomach in plenty of water at 80°C for about 3 hours. This works well in a preserving pan where you can adjust the temperature. If you are worried that the stomach will burst, you can wrap it in foil; this will save the filling if something goes wrong.
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