Saumagen Minfeld

Ingredients for 4 servings:

• 500 g beef, from the rump
• 500 g pork (pork belly)
• 1 kg potato(s), floury
• 2 onions
• 2 cloves garlic
• 15 g salt
• 1 tsp all-spice
• 1 tsp white pepper
• 3 tbsp marjoram
• 1 stomach (sausage stomach)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Get a saumagen from the butcher. It can be bought fresh or salted, but in any case, ask the butcher to clean it thoroughly! There are two corners on the stomach that need to be tied. The filling is added through the slit the butcher cut in the stomach. Cut the potatoes and meat into small cubes. Finely dice the onions and garlic. Mix all the ingredients and fill the saumagen. I use a funnel with a large hole for this. Sew the slit shut. The filled stomach needs to be cooked in 80°C water. This takes about 3 hours. Under no circumstances should the water boil, or the stomach could burst. Remove the saumagen from the water. (Once cooked, it can be kept in the refrigerator for 2 days. Or you can freeze the stomach.) Preheat the oven to about 165°C, then roast the saumagen for about 1 hour, until it has a nice light brown color. This goes well with sauerkraut, white bread and of course a Palatinate Riesling