Saumagen Minfeld

Summary

Ingredients

• 500 g beef, from the calf
• 500 g pork (pork belly)
• 1 kg potato (s), floury
• 2 onions)
• 2 cloves garlic
• 15 g salt
• 1 teaspoon allspice
• 1 teaspoon pepper, white
• 3 tablespoon marjoram
• 1 stomach (Saumagen)

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Instructions

1. Get a Saumagen from the butcher. It can be bought fresh or salted, but in any case ask the butcher to clean it properly! There are two corners on the stomach that must be tied. It is filled through the slit that the butcher cut in the stomach.
2. Cut the potatoes and the meat into small cubes. Finely dice the onions and garlic. Mix all ingredients and fill in the Saumagen. I use a funnel with a large hole for this.
3. Sew up the slit. The filled stomach must be cooked in 80 ° C warm water. This takes about 3 hours. Under no circumstances should the water boil, otherwise the stomach could burst.
4. Take the Saumagen out of the water. (Cooked like this, it can be kept in the refrigerator for 2 days. Or you can freeze the stomach.)
5. Heat the oven to around 165 °, then fry the Saumagen for about 1 hour until it has turned a nice light brown color.
6. Sauerkraut, white bread and of course a Palatinate Riesling go well with it

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