Saumagen recipe

This recipe requires preparation in advance!

Saumagen, the German sausage dish that has a similarity to the Scottish haggis in that it can use the stomach of a sheep to contain the sausage.

This recipe is taken from Wiki Cookbook.

Saumagen recipe

Saumagen with sauerkraut
Servings:	Servings: 10 - Makes 1 saumagen
Calories per serving:	316
Ready in:	15 hours
Prep. time:	12 hours
Cook time:	3 hours
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review No, no, no! 1/5 Anything to do with pig's stomachs is of limits for me. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small pork stomach (order at your butcher)
• 375 g fatless pork belly (German Schweinebauch)
• 375 g pork meat
• 375 g ground meat (German Bratwurstfüllsel)
• 1-2 bread rolls (add a little some milk)
• 1 kg boiled potatoes
• 2 carrots
• 3 free range eggs
• 2 onions
• 1 bunch of parsley
• 1-2 Cloves of garlic
• salt
• pepper
• marjoram
• nutmeg

Method

1. Soak the pork stomach overnight and use twine to close two of the three apertures.
2. Cut the meat and potatoes into small cubes.
3. Stew the onions, carrots, and parsley in butter.
4. Squeeze the garlic.
5. Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.
6. Put the stomach in hot water and cook for 2-3 hours.
7. The water must not boil!

Serving suggestions

Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut.

Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it.

Chef's notes

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