Pork Stomach Filled with Meat and Vegetables (Saumagen)
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small pork stomach (order from your butcher)
- 375 g fatless pork belly ( Schweinebauch )
- 375 g pork meat
- 375 g ground meat ( Bratwurstfüllsel )
- 1–2 rolls, soaked in some milk
- 1 kg boiled potatoes
- 2 carrots
- 3 eggs
- 2 onions
- 1 bunch of parsley
- 1–2 cloves of garlic
- Salt
- Pepper
- Marjoram
- Nutmeg
Directions
Soak the pork stomach overnight and use twine to close two of the three apertures.
Cut the meat and potatoes into small cubes.
Stew the onions, carrots, and parsley in butter. Smash the garlic.
Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.
Put the stomach in hot water and cook for 2–3 hours. The water must not boil.
Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it.