Ingredients with Measurements:
- 2 lbs. pork stomach
- 1 lb. ground pork
- 1 cup cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 cup breadcrumbs
- 1 egg
- 1/2 cup water
Special equipment needed:
- Large pot
- Food processor
- Mixing bowl
- Parchment paper
- Kitchen twine
Step-by-step instructions:
1. Rinse the pork stomach thoroughly and place it in a large pot with enough water to cover it. Bring to a boil, then reduce heat and simmer for 2 hours until tender.
2. Remove the pork stomach from the pot and let it cool. Once cooled, remove any excess fat and chop the stomach into small pieces.
3. In a food processor, combine the chopped pork stomach, ground pork, cooked rice, onion, garlic, caraway seeds, salt, black pepper, nutmeg, and allspice. Pulse until well combined.
4. Transfer the mixture to a mixing bowl and add the breadcrumbs and egg. Mix well.
5. Preheat the oven to 350°F.
6. On a piece of parchment paper, form the mixture into a loaf shape. Roll the parchment paper around the loaf and tie it with kitchen twine.
7. Place the loaf in a baking dish and add water to the dish.
8. Bake for 1 hour until the loaf is cooked through.
9. Remove the loaf from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Oven temperature: 350°F
Serving size:
Serves 6-8 people
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 25g
Carbohydrates per serving: 15g
Fiber per serving: 1g
Sugar per serving: 1g
Substitutions for ingredients:
- Ground beef can be used instead of ground pork.
- White rice can be used instead of cooked rice.
- Fennel seeds can be used instead of caraway seeds.
Variations:
- Add diced apples or raisins to the mixture for a sweeter flavor.
- Use different spices such as paprika or cumin for a different flavor profile.
Tips and tricks:
- Make sure to rinse the pork stomach thoroughly to remove any impurities.
- Use a food processor to ensure the mixture is well combined.
- Let the loaf rest before slicing to allow the juices to redistribute.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve sliced on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Serve with a side of sauerkraut and mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Braised red cabbage
- German potato salad
Troubleshooting advice:
- If the mixture is too wet, add more breadcrumbs.
- If the loaf is not cooked through, bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the loaf to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saumagen is a traditional German dish from the Palatinate region. It is made from pork stomach, ground pork, and rice, and is seasoned with caraway seeds and other spices.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve with a side of sauerkraut and mashed potatoes for a traditional German meal.
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Region: German