Ingredients with Measurements:
- 1 saumagen (stomach of a pig)
- 1 pound of ground pork
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of marjoram
- 1 teaspoon of thyme
- 1 teaspoon of paprika
- 1/2 cup of breadcrumbs
- 2 cups of water
- 2 apples, peeled and chopped
- 1/4 cup of sugar
- 1/4 cup of apple cider vinegar
- 1/4 teaspoon of cinnamon
Special equipment needed:
- Large pot
- Food processor or blender
- Kitchen twine
Step-by-step instructions:
1. Rinse the saumagen with cold water and pat dry. Remove any excess fat or membranes.
2. In a large bowl, mix the ground pork, onion, garlic, salt, black pepper, marjoram, thyme, paprika, and breadcrumbs until well combined.
3. Stuff the saumagen with the pork mixture, making sure to pack it tightly. Tie the ends with kitchen twine to secure the filling.
4. In a large pot, bring 2 cups of water to a boil. Add the saumagen and simmer for 2 hours, or until fully cooked.
5. While the saumagen is cooking, prepare the applesauce. In a food processor or blender, puree the apples until smooth.
6. In a saucepan, combine the apple puree, sugar, apple cider vinegar, and cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and the sugar has dissolved.
7. Once the saumagen is fully cooked, remove it from the pot and let it rest for 10 minutes. Slice it into rounds and serve with the applesauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 2 hours
Temperature:
- Simmer the saumagen over low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- White bread crumbs can be used instead of breadcrumbs.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add chopped bacon or sausage to the pork mixture for added flavor.
- Use different spices or herbs to customize the flavor of the saumagen.
- Serve with mashed potatoes or sauerkraut instead of applesauce.
Tips and tricks:
- Make sure to pack the filling tightly to prevent the saumagen from falling apart.
- Use a meat thermometer to ensure the saumagen is fully cooked.
- Let the saumagen rest before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover saumagen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the saumagen in a baking dish and cover with foil. Bake in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the saumagen on a platter with the applesauce on the side.
- Garnish with fresh herbs or chopped nuts.
Pairings:
- Serve with a glass of Riesling or Pinot Noir.
Suggested side dishes:
- Mashed potatoes
- Sauerkraut
- Roasted vegetables
Troubleshooting advice:
- If the saumagen falls apart during cooking, tie it more tightly with kitchen twine next time.
- If the filling is too dry, add more water or breadcrumbs to the pork mixture.
Food safety advice:
- Make sure to cook the saumagen to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and all surfaces thoroughly before and after handling raw meat.
Food history:
- Saumagen is a traditional dish from the Palatinate region of Germany, made with pork, potatoes, and spices.
Flavor profiles:
- The saumagen is savory and flavorful, with a slightly spicy kick from the paprika and black pepper.
- The applesauce is sweet and tangy, with a hint of cinnamon.
Serving suggestions:
- Serve the saumagen as a main course for a hearty dinner.
- This dish is also popular at Oktoberfest celebrations.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German