Ingredients with Measurements:
- 1 large pig's stomach (cleaned and prepared)
- 1 lb. ground pork
- 1 lb. potatoes (peeled and diced)
- 1 onion (finely chopped)
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. marjoram
- 1 tsp. thyme
- 1/2 head of red cabbage (shredded)
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Meat grinder
- Kitchen twine
Step-by-step instructions:
1. In a large pot, boil the pig's stomach for 30 minutes to soften it. Remove from the pot and let it cool.
2. In a bowl, mix the ground pork, potatoes, onion, salt, black pepper, marjoram, and thyme.
3. Stuff the pig's stomach with the pork mixture, making sure to pack it tightly. Tie the ends with kitchen twine.
4. Place the stuffed pig's stomach in a large pot of boiling water and cook for 2 hours.
5. In a separate pot, melt the butter and add the shredded red cabbage. Cook for 5 minutes.
6. Add the apple cider vinegar, brown sugar, and water to the pot with the red cabbage. Cover and simmer for 30 minutes.
7. Remove the pig's stomach from the pot and let it cool for a few minutes. Cut into slices.
8. Serve the saumagen with the red cabbage on the side.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 35 minutes
Temperature:
Boiling water for the pig's stomach
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork.
- White cabbage can be used instead of red cabbage.
Variations:
- Add chopped apples to the red cabbage for a sweeter taste.
- Add bacon to the pork mixture for a smoky flavor.
Tips and tricks:
- Make sure to pack the pork mixture tightly into the pig's stomach to prevent it from falling apart while cooking.
- Use a meat thermometer to ensure the saumagen is cooked to an internal temperature of 160°F.
- Let the saumagen cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover saumagen can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the saumagen in a pot of boiling water for 10-15 minutes.
Presentation ideas:
Serve the saumagen on a platter with the red cabbage on the side. Garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Serve with a glass of Riesling wine.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
If the saumagen falls apart while cooking, try packing the pork mixture tighter or using a cheesecloth to hold it together.
Food safety advice:
Make sure to cook the saumagen to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Saumagen is a traditional German dish from the Palatinate region. It is made with a pig's stomach stuffed with a mixture of ground pork, potatoes, and spices.
Flavor profiles:
The saumagen has a savory and slightly spicy flavor, while the red cabbage is sweet and tangy.
Serving suggestions:
Serve the saumagen and red cabbage with a side of mashed potatoes and a glass of Riesling wine.
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Region: German