Erlenbacher Saumagen

Ingredients for 1 servings:

• 1 kg beef
• 2 kg pork
• 300 g onion(s)
• 200 g leek
• 1 kg potatoes
• 4 rolls, stale
• 6 eggs
• 1 handful of parsley, chopped
• 80 g curing salt
• 14 g ground pepper
• 14 g marjoram, shredded
• 9 g nutmeg, ground
• 2 ½ g coriander, ground
• 2 ½ garlic cloves
• 2 g glutamate or 3 g cutter aid (optional)

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 3 minutes; Total time approx. 5 hours 3 minutes

First, turn a pork stomach inside out and clean it with coarse salt or vinegar water. Mince the specified ingredients using a 4.5 mm disc. Then knead well and add the spices. Then fill the stomach with the mixture and tie off all three openings. Then simmer at 82°C to 85°C for about 3 hours – but no longer, as it could burst. Note: The amount specified above is enough to stuff two medium stomachs by hand. I fill them with a sausage stuffer, which allows for larger fillings. If you want the sausage meat to be diced, mince 1/3 of the lean meat and the potatoes using a 14 mm disc and – if available – a two-blade knife, or cut them into 1 cm cubes with a knife. Then simmer this stomach at the specified temperature for 4 hours. Cut into slices of approx. 3 cm, the pork stomach can also be frozen and later heated in portions in the microwave or fried in a pan. Tip: You can also fill the stuffing into pork butts (caps) or 90-gauge artificial casings. These are then boiled at 82°C – 85°C for approximately 1 minute per mm diameter. The mixture is then filled into cans or jars and boiled for 2 hours.