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🍽️ Stuffed Sausage Casing (Saumagen)

684 kcal · 30 min · 4 servings

Ingredients

• 25 g Butter
• 60 g Onions (in small cubes)
• 1 stalk Leek (in thin rings)
• 500 g lean pork belly (finely chopped)
• 500 g lean pork meat (finely chopped)
• 600 g sausage meat
• Salt
• Pepper
• Marjoram
• 2 cloves Garlic (finely chopped)
• 1.5 kg waxy potatoes (in small cubes)
• 3 Eggs
• 2 dried rolls (soaked, squeezed)
• 1 large Sausage Stomach (order cleaned from the butcher beforehand)
• 3 tbsp melted Butter

Instructions

1. 1. Melt the butter in a large pot.
2. 2. Lightly sauté the onions and leek in it.
3. 3. Let the vegetables simmer for about 15 minutes.
4. 4. Let the sautéed vegetables cool down completely.
5. 5. Boil the potatoes in salted boiling water for 15 to 20 minutes.
6. 6. Drain the potatoes and let them drip dry well.
7. 7. Mix the minced meat with the sausage meat, spices, garlic, soaked bread rolls, and eggs.
8. 8. Fold in the cooled vegetables and potatoes into the meat mixture.
9. 9. Knead the filling well.
10. 10. Season the filling strongly to taste.
11. 11. Fill the mixture into the sausage casing.
12. 12. Make sure not to overstuff the casing.
13. 13. Tie the openings of the casing tightly with a thin cord.
14. 14. Bring salted water to a simmer (do not boil).
15. 15. Place the Saumagen into the hot water.
16. 16. Ensure the water always covers the casing.
17. 17. Add more water if necessary.
18. 18. Cook the Saumagen for about 3.5 hours in the simmering water.
19. 19. Remove the Saumagen from the water.
20. 20. Let it drip dry.
21. 21. Brush the Saumagen with melted butter.
22. 22. Preheat the oven to 200°C.
23. 23. Place the Saumagen in the oven.
24. 24. Bake it for about 10 minutes until golden yellow.
25. 25. Serve the Saumagen with sauerkraut and bacon as desired.

Nutrition per serving

• kcal: 684
• Protein: 44 g · Fett/Fat: 39 g · Carbs: 38 g