NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- pork stomach, small; order from your butcher1
- fatless pork belly, fatless; Schweinebauch375 g
- pork meat375 g
- ground meat, Bratwurstfüllsel; bratwurst filling375 g
- bread rolls, soaked in some milk1–2
- potatoes, boiled1 kg
- carrots2
- eggs3
- onions2
- parsley1 bunch
- garlic1–2 clove
- salt
- pepper
- marjoram
- nutmeg
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
