Difference between revisions of "Saumagen"
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== Ingredients == | == Ingredients == | ||
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* 375 g ground meat (German ''Bratwurstfüllsel'') | * 375 g ground meat (German ''Bratwurstfüllsel'') | ||
* 1-2 rolls (put in some milk) | * 1-2 rolls (put in some milk) | ||
| − | * 1 kg boiled [[ | + | * 1 kg boiled [[Potato|potatoes]] |
| − | * 2 [[ | + | * 2 [[Carrot|carrots]] |
| − | * 3 [[ | + | * 3 [[Egg|eggs]] |
| − | * 2 [[ | + | * 2 [[Onion|onions]] |
| − | * 1 bunch of [[ | + | * 1 bunch of [[Parsley|parsley]] |
| − | * 1-2 cloves of [[ | + | * 1-2 cloves of [[Garlic|garlic]] |
| − | * [[ | + | * [[Salt|salt]], |
| − | * [[ | + | * [[Pepper|pepper]] |
| − | * [[ | + | * [[Marjoram|marjoram]] |
| − | * [[ | + | * [[Nutmeg|nutmeg]] |
==Procedure== | ==Procedure== | ||
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#Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it. | #Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it. | ||
| − | [[Category:Pork | + | [[Category:Pork Recipes|Saumagen]] |
| − | [[Category:German | + | [[Category:German cuisine]] |
| − | [[Category:Potato | + | |
| + | [[Category:Potato Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:45, 9 May 2012
Ingredients
- 1 small pork stomach (order at your butcher)
- 375 g fatless pork belly (German Schweinebauch)
- 375 g pork meat
- 375 g ground meat (German Bratwurstfüllsel)
- 1-2 rolls (put in some milk)
- 1 kg boiled potatoes
- 2 carrots
- 3 eggs
- 2 onions
- 1 bunch of parsley
- 1-2 cloves of garlic
- salt,
- pepper
- marjoram
- nutmeg
Procedure
- Soak the pork stomach overnight and use twine to close two of the three apertures.
- Cut the meat and potatoes into small cubes.
- Stew the onions, carrots, and parsley in butter. Squeeze the garlic.
- Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.
- Put the stomach in hot water and cook for 2-3 hours. The water must not boil!
- Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it.
