John Myers
Ingredients for 10 servings:
- 1 stomach (sausage stomach)
- 750 g ham (raw pork shoulder without rind)
- 750 g pork belly, raw without rind
- 750 g potatoes, diced
- 1 kg bratwurst sausage meat
- 5 eggs
- salt and pepper
- marjoram
- 3 rolls
- nutmeg
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 7 hours
Order a small, fresh Saumagen from your butcher. This includes 750g of pork shoulder, 750g lean pork belly (both without rind), and 750g raw potatoes. Cut everything into 1cm cubes (briefly boil the potato cubes in water and drain). Mix well with 1kg of fine bratwurst filling, 2-3 soaked and squeezed-out bread rolls, 4-6 eggs, and season with salt and pepper, nutmeg, and plenty of marjoram. Don’t overfill the stomach (otherwise it will burst during cooking) and tie the three stomach openings. Let it simmer in boiling salted water for a good 3 hours; do not boil. Drain, serve, and slice at the table. Many love it when it’s baked crispy in hot fat in the oven after cooking. Paired with farmhouse bread and sauerkraut, it’s a “heavenly dish.” Wine recommendation: full-bodied, robust wines.
Facebook Comments