John Myers
Ingredients for 4 servings:
- 1 small stomach (pig stomach), cleaned by the butcher
- Water for pickling
- 5 shallots, finely chopped
- 1 clove(s) garlic, finely chopped
- 1 tbsp butter
- 1 bunch parsley, chopped
- 8 potatoes, boiled, diced
- 350 g lean pork belly, diced
- 350 g sausage meat
- 2 rolls, soaked in milk
- 3 eggs
- 1 tsp marjoram
- ½ tsp nutmeg
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
Soak the stomach in water overnight. The next day, pat it dry and sew up two of the openings. Lightly fry the shallots and garlic in butter, add the parsley, and let the mixture cool slightly. Combine all of the remaining ingredients with this mixture and season generously with salt, pepper, marjoram, and nutmeg. Loosely fill the stomach with the mixture (it will expand during cooking) and sew it up. Let the stomach simmer in plenty of water over low heat for about 2.5 hours. Drain at the end of the cooking time and serve sliced. If you like it crispy, you can briefly fry the slices on both sides before eating.
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