← All recipes
🍽️ Traditional Stuffed Pork Stomach
756 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 25 g Butter
- 60 g Onions (in small cubes)
- 1 stalk Leek (in thin rings)
- 500 g lean pork belly (finely minced)
- 500 g lean pork meat (finely minced)
- 600 g sausage meat
- 1 pinch granulated broth
- Salt
- Pepper
- Marjoram
- 2 cloves Garlic
- 1.5 kg Potatoes (in small cubes)
- 3 Eggs
- 2 dried rolls (soaked, squeezed)
- 1 large Saumagen (order cleaned from the butcher in advance)
- 3 tbsp melted Butter
- sauerkraut
- Parsley (for garnishing)
- Dark bread
Instructions
- 1. Melt the butter in a large pot.
- 2. Lightly sauté the onions and leek in it.
- 3. Let the vegetables simmer for about 15 minutes.
- 4. Let the sautéed mixture cool down completely.
- 5. Boil the potatoes in salted boiling water for 20 to 25 minutes.
- 6. Drain the potatoes and let them drain well.
- 7. Mix the diced meat with the sausage meat and spices.
- 8. Add the soaked bread rolls and eggs to the meat mixture.
- 9. Mix everything well together.
- 10. Fold the cooled vegetable and potato mixture into the meat mass.
- 11. Knead the filling well.
- 12. Season the filling strongly.
- 13. Fill the finished mixture into the pork stomach.
- 14. Make sure not to stuff the stomach too full.
- 15. Tie the openings of the stomach tightly with a thin cord.
- 16. Bring salted water to a simmer (do not boil).
- 17. Place the stomach into the hot water.
- 18. Ensure the stomach is always completely covered with water.
- 19. Add more water if necessary.
- 20. Cook the stomach in the liquid for about 3.5 hours.
- 21. Remove the stomach from the pot.
- 22. Let the stomach drain.
- 23. Brush the stomach with melted butter.
- 24. Preheat the oven to 200 degrees Celsius.
- 25. Place the stomach in the oven.
- 26. Bake the stomach until golden brown for 10 minutes.
- 27. Serve the stomach with sauerkraut.
- 28. Serve with fresh black bread.
Nutrition per serving
- kcal: 756
- Protein: 54 g · Fett/Fat: 45 g · Carbs: 38 g