Pork Stomach Filled with Meat and Vegetables (Saumagen)
Saumagen is a German pork sausage-style dish in which a stuffing of diced meat and potatoes is cooked inside a pork stomach. The filling combines three cuts of pork with potatoes, carrots and onions, seasoned with marjoram and nutmeg. The stomach is simmered gently, never boiled, so it stays tender. Serve it in thick slices with mashed potatoes and sauerkraut, or chill it and fry the slices later for a crisp edge.
Instructions
Soak the pork stomach overnight. The next day, close two of its three openings with kitchen twine.
Cut the pork belly, the pork meat and the boiled potatoes into small cubes.
Soften the onions, carrots and parsley in butter. Crush the garlic.
Combine the cubed meat and potatoes, the ground meat, the vegetables, the garlic, the soaked rolls and the eggs in a large bowl. Season generously with salt, pepper, marjoram and nutmeg.
Spoon the mixture into the stomach, then tie the third opening shut with twine.
Lower the stomach into hot water and cook it for 2 to 3 hours. Keep the water below a boil the whole time.
Cut the cooked stomach into slices 2 cm thick and serve with mashed potatoes and sauerkraut. You can also chill the cooked stomach and fry slices later when you want to eat.
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