Palatinate Saumagen

Ingredients for 12 servings:

• 1 ½ kg pork shoulder (pork leg), without rind
• 1 ½ kg pork belly, without rind
• 1 ½ kg minced pork
• 2 stalk(s) leeks
• 150 g parsley
• 2 large onions
• 5 cloves garlic
• 1 handful of marjoram, according to taste
• 1 tbsp curing salt
• 5 tsp salt
• 2 tsp black pepper
• 6 rolls, softened
• 10 eggs
• 500 g chestnuts, cooked and peeled, or pre-cooked potatoes
• possibly breadcrumbs
• 4 pork stomach, cleaned, or artificial casing with appropriate caliber, temperature-resistant

Instructions

Working time approx. 4 hours; Cooking/baking time approx. 4 hours; Total time approx. 8 hours

Recipe from my father

Mince the pork leg over a coarse disc and add the curing salt. Finely chop the leek, parsley, onions, and garlic and mix into the pork belly. Mince the pork belly over a fine disc. Chop the pork mince. Mix everything together and add the seasonings. Mix in the softened bread rolls and eggs. Then mix in the chestnuts or the slightly pre-cooked potatoes (you can tell when they’re cooked properly when you can crush the cubes between your thumbs). The dough should now be not too sticky. If it’s still too sticky, mix in some breadcrumbs. Season to taste. The flavor will diminish slightly during cooking. Fill the mixture into the gizzards or artificial casings. Wrap with a kitchen towel and wrap with sausage twine (Worschtgordel) so that the whole thing looks fairly round. Let it sit for 4 hours in hot water at 75-80 degrees Celsius. Then unwrap and enjoy with friends. Tip: I freeze the rind for making sausages, such as pork rind gizzards.