Summary

Ingredients

• 1 kg pork, lean
• 1 kg minced pork
• 800 g potato (s), waxy, peeled and weihed
• 450 g chestnut (s), cooked
• 400 g veetable onion (s)
• 350 g leek
• 2 medium egg (s)
• 20 g lard
• 40 g curin salt
• 6 g black pepper, round
• 6 g marjoram, dried
• 1 g nutme, freshly rated
• 1 g allspice powder

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Instructions

1. Dice the potatoes very small and cook for 3 - 5 minutes. The potato cubes should be firm but cooked through. Then drain and let cool.
2. Dice the onions, cut the leek into rings and sauté both in the lard over a low heat for about 15 minutes. Let cool down.
3. Cut the lean meat into small cubes and dice the chestnuts very small. Mix the minced meat with the spices well, then add the diced meat and onion mixture and mix thoroughly. Finally, carefully mix in the potato and chestnut cubes.
4. Put the mixture in the refrigerator overnight.
5. The next day, pour into glasses and leave a rim of about 2 cm. Make sure that there are no air holes.
6. Boil for 2 hours at 100 degrees.
7. The Saumagen is cut into slices and fried. Sauerkraut goes well with it.