Simple Palatinate Saumagen

Ingredients for 1 servings:

• 500 g pork schnitzel
• 500 g bratwurst, fresh, coarse, to taste
• 300 g potatoes, mostly waxy
• 2 tsp salt
• 1 ½ tsp marjoram
• ½ tsp white pepper
• ½ tsp garlic powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

No stomach, no eggs, and no dry rolls. Pure enjoyment from the boil-in-the-bag – enough for 3 boil-in-the-bags.

Cut the schnitzel meat into cubes approximately 1 cm in size. Squeeze the sausage meat out of the sausages and add it to the schnitzel cubes. Peel the potatoes, also cut them into small cubes, and add them to the meat. Add salt and spices and mix the mixture well. This is important; I do this by hand using disposable gloves. Tip: If you like things colorful, you can also mix in diced carrots and parsley at this point. The mixture is then spooned into three freezer bags. Make sure the bags are well packed and there are no gaps. Squeeze out as much air as possible from the bags, screw them shut, and seal them with a clip. Fill a sufficiently large pot with water and bring it to a boil. Place the boil-in-the-bag bags in the bag with the seal facing up. The optimal temperature is now 85–90°C. After 1 1/2 hours of cooking, remove the boil-in-the-bag bags from the water and cut them open. Let the small pig’s stomachs cool, cut into not-too-thin slices, and fry on both sides in melted butter. Serve with sauerkraut or coleslaw.