Erlenbacher Saumagen

Summary

First turn a pig`s stomach inside out and clean it with coarse salt or vinegar water.
Mince the specified ingredients with a 4.5 mm disc. Then knead well and add the spices. Then fill the mass into the stomach and tie off all three openings. Then simmer at 82 ° C - 85 ° C for about 3 hours - but not more, it could burst.
Note: You can stuff 2 medium stomachs by hand with the amount given above. I fill with a sausage filler and can therefore fill larger.
If the sausage meat is to be diced, then grind 1/3 of the lean meat and the potatoes with a 14 mm slice and - if available - a 2-bladed knife or cut into 1 cm cubes with a knife. Then simmer this stomach for 4 hours at the temperature already indicated.
Cut into slices of approx. 3 cm you can also freeze the Saumagen and later heat it in portions in the microwave or fry it in the pan.
Tip: You can also fill the filler in pork hives (caps) or 90-inch artificial casings. These are then brewed for approx. 1 min./mm dia at 82 ° C-85 ° C. Filled in cans or glasses, the mixture is boiled down for 2 hours.