Cookbook:Pork Stomach Filled with Meat and Vegetables (Saumagen)

Ingredients

 * 1 small pork stomach (order from your butcher)
 * 375 g fatless pork belly (Schweinebauch)
 * 375 g pork meat
 * 375 g ground meat (Bratwurstfüllsel)
 * 1–2 rolls, soaked in some milk
 * 1 kg boiled potatoes
 * 2 carrots
 * 3 eggs
 * 2 onions
 * 1 bunch of parsley
 * 1–2 cloves of garlic
 * Salt
 * Pepper
 * Marjoram
 * Nutmeg

Procedure

 * 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. Smash the garlic.
 * 4) Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.
 * 5) Put the stomach in hot water and cook for 2–3 hours. The water must not boil.
 * 6) 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.