Ingredients with Measurements:
- 1 large pig stomach (cleaned and prepared)
- 1 lb ground pork
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup white wine
- 4 large potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling the pig stomach
- Kitchen twine
- Roasting pan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together ground pork, cooked rice, onion, garlic, thyme, rosemary, salt, and pepper.
3. Stuff the pig stomach with the pork mixture, making sure to pack it tightly. Tie the ends of the stomach with kitchen twine to secure the filling.
4. Place the stuffed pig stomach in a large pot of boiling water and cook for 1 hour.
5. Remove the pig stomach from the pot and let it cool for 10 minutes. Slice the saumagen into 1/2 inch thick slices.
6. In a roasting pan, toss the cubed potatoes with olive oil, salt, and pepper. Roast in the preheated oven for 30-40 minutes, or until golden brown and crispy.
7. In a large skillet, heat white wine over medium-high heat. Add the sliced saumagen and cook for 3-4 minutes on each side, or until browned and crispy.
8. Serve the saumagen with the roasted potatoes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 40 minutes
Temperature:
375°F for roasting potatoes
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 24g
Carbohydrates: 37g
Protein: 32g
Substitutions for ingredients:
- Ground beef or lamb can be substituted for ground pork.
- Fresh herbs can be used instead of dried herbs.
- Sweet potatoes or carrots can be used instead of regular potatoes.
Variations:
- Add chopped apples or raisins to the pork mixture for a sweet and savory twist.
- Use different herbs and spices to customize the flavor of the saumagen.
- Serve with a side of sauerkraut or pickles for a traditional German meal.
Tips and tricks:
- Make sure to pack the pork mixture tightly into the pig stomach to prevent it from falling apart during cooking.
- Use a meat thermometer to ensure that 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 slices in a skillet over medium heat and cook for 3-4 minutes on each side, or until heated through.
Presentation ideas:
Arrange the saumagen slices on a platter and garnish with fresh herbs or sliced lemons.
Garnishes:
Fresh herbs, sliced lemons, or pickles.
Pairings:
Serve with a glass of white wine or a cold German beer.
Suggested side dishes:
Sauerkraut, pickles, or a green salad.
Troubleshooting advice:
- If the saumagen falls apart during cooking, try packing the pork mixture more tightly next time.
- If the potatoes are not crispy enough, try roasting them at a higher temperature or for a longer period of time.
Food safety advice:
Make sure to cook the saumagen to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Saumagen is a traditional German dish that originated in the Palatinate region. It is made with a mixture of ground pork, cooked rice, and spices, which is then stuffed into a pig stomach and boiled.
Flavor profiles:
Savory, meaty, and slightly spicy.
Serving suggestions:
Serve saumagen as a main course for a traditional German meal.
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Region: German