Saumagen recipe: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:AdvancePreparation}} | |||
[[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]]. | |||
This recipe is taken from Wiki Cookbook. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 3169 | |TotalCalories = 3169 | ||
| Line 22: | Line 24: | ||
|PrepTime = 12 hours | |PrepTime = 12 hours | ||
|CookTime = 3 hours | |CookTime = 3 hours | ||
|Image = [[Image:Saumagen with sauerkraut.jpg|alt=Electus]] | |Image = [[Image:Saumagen with sauerkraut.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
</table> | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">No, no, no!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">1</span>/5 </span> | |||
<span class="reviewDesc">Anything to do with pig's stomachs is of limits for me.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 small [[Pork|pork]] stomach (order at your butcher) | | 1 small [[Pork|pork]] stomach (order at your butcher) | ||
| Line 65: | Line 79: | ||
===Chef's notes=== | ===Chef's notes=== | ||
{{Template:ThinkPig}} | {{Template:ThinkPig}} | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
| Line 87: | Line 88: | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/saumagen|#saumagen]] [[Special:Search/garlic|#garlic]] [[Special:Search/parsley|#parsley]] [[Special:Search/saumagenrecipe|#saumagenrecipe]] [[Special:Search/onions|#onions]] [[Special:Search/carrots|#carrots]] [[Special:Search/sausage|#sausage]] [[Special:Search/eggs|#eggs]] [[Special:Search/boiledpotatoes|#boiledpotatoes]] [[Special:Search/fry|#fry]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:17, 6 May 2025
This recipe requires preparation in advance!
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.
| Saumagen recipe | |
|---|---|
 |
| Saumagen with sauerkraut | |
| Servings: | Servings: 10 - Makes 1 saumagen |
| Calories per serving: | 316 |
| Ready in: | 15 hours |
| Prep. time: | 12 hours |
| Cook time: | 3 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewNo, no, no! 1/5 Anything to do with pig's stomachs is of limits for me. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 free range 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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#pork #saumagen #garlic #parsley #saumagenrecipe #onions #carrots #sausage #eggs #boiledpotatoes #fry