Ingredients with Measurements:
- 1 large pig stomach (cleaned and prepared)
- 1 pound ground pork
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup heavy cream
Special equipment needed:
- Large pot or Dutch oven
- Meat thermometer
- Kitchen twine
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large pot or Dutch oven, cook ground pork over medium heat until browned.
3. Add onion and garlic and cook until softened.
4. Stir in cooked rice, thyme, marjoram, salt, and pepper.
5. Stuff the pig stomach with the pork and rice mixture, packing it tightly.
6. Tie the ends of the stomach with kitchen twine to secure the filling.
7. Place the stuffed stomach in the pot or Dutch oven and add white wine and chicken broth.
8. Cover and bake for 2-3 hours, or until the internal temperature of the stuffing reaches 160°F.
9. Remove the stuffed stomach from the pot and let it rest for 10 minutes before slicing.
10. Meanwhile, strain the cooking liquid into a saucepan and bring to a boil.
11. In a small bowl, whisk together cornstarch and heavy cream.
12. Slowly pour the cornstarch mixture into the boiling liquid, whisking constantly until thickened.
13. Use a blender or immersion blender to puree the sauce until smooth.
14. Serve the sliced Saumagen with the white wine sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
5. Temperature:
Oven temperature: 350°F
Internal temperature of stuffing: 160°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 26g
Carbohydrates: 24g
Protein: 27g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for ground pork.
- Fresh herbs can be used instead of dried.
- Beef or vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced apples or raisins to the stuffing mixture for a sweeter flavor.
- Use different herbs and spices to customize the flavor of the stuffing.
- Serve with a side of sauerkraut or mashed potatoes.
Tips and tricks:
- Make sure to pack the stuffing tightly into the pig stomach to prevent it from falling apart during cooking.
- Use a meat thermometer to ensure the stuffing reaches the proper internal temperature.
- Let the stuffed stomach rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored 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, or until heated through.
Presentation ideas:
Serve sliced Saumagen on a platter with the white wine sauce drizzled over the top.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Pair with a dry white wine, such as Riesling or Pinot Grigio.
Suggested side dishes:
Serve with sauerkraut, mashed potatoes, or roasted vegetables.
Troubleshooting advice:
- If the stuffing is not cooked through, return it to the oven and check the temperature every 15 minutes until it reaches 160°F.
- If the sauce is too thin, whisk in more cornstarch and cream until desired consistency is reached.
Food safety advice:
- Make sure to thoroughly clean and prepare the pig stomach before stuffing it.
- Use a meat thermometer to ensure the stuffing reaches the proper internal temperature.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
Saumagen is a traditional German dish that originated in the Palatinate region. It is made with a pig stomach stuffed with a mixture of ground pork, potatoes, and onions.
Flavor profiles:
Saumagen has a savory and slightly spicy flavor, with notes of thyme and marjoram. The white wine sauce adds a tangy and creamy element to the dish.
Serving suggestions:
Serve Saumagen as a main course for a hearty and flavorful meal.
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Region: German