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Difference between revisions of "Saumagen recipe"
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| − | [[Image:Saumagen with sauerkraut.jpg|300px| | + | {{recipesummary |
| + | |ImageComment = Saumagen with sauerkraut | ||
| + | |Servings = Makes 1 [[Saumagen|saumagen]] | ||
| + | |Difficulty = 3 | ||
| + | |TotalTime = 15 hours | ||
| + | |PrepTime = 12 hours | ||
| + | |CookTime = 3 hours | ||
| + | |Image = [[Image:Saumagen with sauerkraut.jpg|300px|300px]] | ||
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==Saumagen - about this recipe== | ==Saumagen - about this recipe== | ||
[[Saumagen]], the German [[sausage]] dish that has a similarity to the [[Scottish haggis]] in that it can use the stomach of a [[Sheep|sheep]] to contain the [[Sausage|sausage]]. | [[Saumagen]], the German [[sausage]] dish that has a similarity to the [[Scottish haggis]] in that it can use the stomach of a [[Sheep|sheep]] to contain the [[Sausage|sausage]]. | ||
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This recipe is taken from Wiki Cookbook. | This recipe is taken from Wiki Cookbook. | ||
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===[[Servings]]=== | ===[[Servings]]=== | ||
Makes 1 [[Saumagen|saumagen]] | Makes 1 [[Saumagen|saumagen]] | ||
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===Ingredients=== | ===Ingredients=== | ||
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* 1 small [[Pork|pork]] stomach (order at your butcher) | * 1 small [[Pork|pork]] stomach (order at your butcher) | ||
* 375 g fatless [[Pork|pork]] belly (German ''Schweinebauch'') | * 375 g fatless [[Pork|pork]] belly (German ''Schweinebauch'') | ||
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* 2 [[Onions|onions]] | * 2 [[Onions|onions]] | ||
* 1 bunch of [[Parsley|parsley]] | * 1 bunch of [[Parsley|parsley]] | ||
| − | * 1-2 [[ | + | * 1-2 Cloves of [[Uses::Garlic|garlic]] |
* [[Salt|salt]] | * [[Salt|salt]] | ||
* [[Pepper|pepper]] | * [[Pepper|pepper]] | ||
* [[Marjoram|marjoram]] | * [[Marjoram|marjoram]] | ||
* [[Nutmeg|nutmeg]] | * [[Nutmeg|nutmeg]] | ||
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===Method=== | ===Method=== | ||
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# Soak the [[Pork|pork]] stomach overnight and use twine to close two of the three apertures. | # Soak the [[Pork|pork]] stomach overnight and use twine to close two of the three apertures. | ||
# Cut the [[Meat|meat]] and [[Potatoes|potatoes]] into small cubes. | # Cut the [[Meat|meat]] and [[Potatoes|potatoes]] into small cubes. | ||
# Stew the [[Onions|onions]], [[Carrots|carrots]], and [[Parsley|parsley]] in [[Butter|butter]]. | # Stew the [[Onions|onions]], [[Carrots|carrots]], and [[Parsley|parsley]] in [[Butter|butter]]. | ||
| − | # Squeeze the [[Garlic|garlic]]. | + | # Squeeze the [[Uses::Garlic|garlic]]. |
# Mix everything with the rolls and [[Eggs|eggs]] and spice it well; then put everything into the [[Pork|pork]] stomach and close the third aperture. | # Mix everything with the rolls and [[Eggs|eggs]] and spice it well; then put everything into the [[Pork|pork]] stomach and close the third aperture. | ||
# Put the stomach in hot water and cook for 2-3 hours. | # Put the stomach in hot water and cook for 2-3 hours. | ||
# The water '''must not [[Boil|boil]]!''' | # The water '''must not [[Boil|boil]]!''' | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Cut the stomach in 2 cm thick slices and serve them with [[Mashed potatoes|mashed potatoes]] and [[Sauerkraut|sauerkraut]]. | Cut the stomach in 2 cm thick slices and serve them with [[Mashed potatoes|mashed potatoes]] and [[Sauerkraut|sauerkraut]]. | ||
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Alternatively you can store the cooked stomach in the [[fridge]] and [[Fry|fry]] it when you are ready to eat it. | Alternatively you can store the cooked stomach in the [[fridge]] and [[Fry|fry]] it when you are ready to eat it. | ||
| − | + | ===Chef's notes=== | |
| + | {{Template:ThinkPig}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
Revision as of 16:59, 27 June 2012
Saumagen - about this recipe
Saumagen, the German sausage dish that has a similarity to the Scottish haggis in that it can use the stomach of a sheep to contain the sausage. This recipe is taken from Wiki Cookbook.
Servings
Makes 1 saumagen
Ingredients
- 1 small pork stomach (order at your butcher)
- 375 g fatless pork belly (German Schweinebauch)
- 375 g pork meat
- 375 g ground meat (German Bratwurstfüllsel)
- 1-2 bread rolls (add a little 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
Method
- 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.
- Squeeze 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!
Serving suggestions
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.
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
