Pfälzer Saumagen with cream sauerkraut and roasted potato

Name: Pfälzer Saumagen with cream sauerkraut and roasted potato
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 5 Onions; 400 g Potatoes; 7 TABLESPOONS Butter; 2 Bread rolls from the previous day; 200 g cured pork belly (alternatively smoked streaky bacon); 1/2 bunch Parsley; 750 g Minced beef; 550 minced pork (to be ordered in advance from the butcher); 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 medium pork stomach (pre-order from the butcher and have it cleaned); 1 TABLESPOON clarified butter; 1 can(s) (850 ml) Sauerkraut; 125 ml Vegetable broth; 1 Bay leaf; 3-4 Juniper berries; 100 g Whipped cream; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

5 Onions
400 g Potatoes
7 TABLESPOONS Butter
2 Bread rolls from the previous day
200 g cured pork belly (alternatively smoked streaky bacon)
1/2 bunch Parsley
750 g Minced beef
550 minced pork (to be ordered in advance from the butcher)
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 medium pork stomach (pre-order from the butcher and have it cleaned)
1 TABLESPOON clarified butter
1 can(s) (850 ml) Sauerkraut
125 ml Vegetable broth
1 Bay leaf
3-4 Juniper berries
100 g Whipped cream
7-10 Tbsp Kitchen yarn

Directions

1
Peel 4 onions and chop finely. Peel, wash and cut the potatoes into small pieces. Melt 2 tablespoons of butter in a pan. Fry the potato and onion cubes until translucent.
2
Take out and let it cool down. Soak rolls in cold water. Dice pork belly finely. Wash parsley, shake dry and cut into strips. Squeeze the bread roll. Knead well with minced meat, pork belly and eggs.
3
Mix in the potatoes, onions and parsley, except for a little bit for sprinkling, and season to taste with salt, pepper and nutmeg. Fill stomach with the mixture (not too bulging, but without air pockets!).
4
Close tightly with kitchen string. Wrap stomach firmly in a tea towel so that it does not burst. Boil water in a large pot. Place the stuffed stomach in it and simmer for about 2 1/2 hours.
5
Peel and finely dice 1 onion. Heat clarified butter in a pot. Fry the onion in it. Add the sauerkraut, also fry. Pour in broth and add laurel and juniper berries. Simmer sauerkraut for about 15 minutes, stirring from time to time.
6
Add cream and season to taste. Remove the pig's stomach from the pot, wrap it from the tea towel and spread with 2 tablespoons of butter. Let it cool down. Cut stuffed pig's stomach into thick slices. Melt 3 tbsp. butter in a pan.
7
Briefly fry the slices on both sides in portions. Arrange sauerkraut and stuffed pig's stomach on plates, sprinkle with parsley. Roast potatoes taste good with it.