-
1
Clean and Soak the Stomach
30 Mins
Cold water, about 10°C (50°F)
Rinse the cleaned pork stomach under cold running water, inside and out, then soak it in a bowl of cold salted water for 30 minutes and rinse again. Tie two of its three openings shut with kitchen string, leaving the widest opening for filling. Check for any thin spots or small holes and sew them closed with the needle and string.
A butcher-cleaned stomach saves an hour of scraping; if yours still smells at all, soak it in water with a splash of vinegar and rinse again.
Done when: Pale, elastic, odourless stomach with two openings tied shut.
-
2
Mix the Filling
15 Mins
Room temperature, about 20°C (68°F)
Put the 500 g of diced pork shoulder, 300 g of minced pork and 500 g of diced boiled potatoes in a large bowl. Add the sautéed onion, the crushed garlic, the 2 beaten eggs, the chopped parsley, the marjoram, nutmeg, white pepper and the 12 g of salt. Mix with your hands just until everything is evenly combined and the mixture holds together when squeezed.
Fry a teaspoon of the filling in a pan and taste it now — this is your only chance to fix the seasoning.
Done when: A chunky, even mixture that holds together when squeezed in your fist.
-
3
Stuff and Sew the Stomach
10 Mins
Room temperature, about 20°C (68°F)
Spoon the filling into the stomach through the open end, pressing it in gently with the back of a spoon. Fill it only about three-quarters full — the potatoes swell as they cook and an overfilled stomach bursts. Sew the last opening shut with kitchen string, then prick the stomach in a few places with a needle so steam can escape.
Three-quarters full is the rule: a burst stomach in the pot cannot be saved.
Done when: A plump but soft parcel, sewn shut, that still gives a little when pressed.
-
4
Simmer Gently — Never Boil
3 Hours
Gentle simmer, 75–80°C (167–176°F)
Lower the stuffed stomach into the 3 litres of lightly salted water in a large pot. Heat slowly until the water just trembles at 75–80°C (167–176°F) — it must never reach a rolling boil, or the stomach will burst. Simmer gently for 3 hours, turning the stomach once halfway through and topping up with hot water if the level drops. The filling must reach at least 71°C (160°F) right through; after 3 hours at this temperature it will be well past that.
If you see the water starting to bubble hard, pull the pot off the heat at once and let it settle back to a tremble.
Done when: The stomach feels firm and springy, and a skewer pushed into the centre comes out hot; the filling is cooked through to at least 71°C (160°F).
-
5
Rest and Slice
30 Mins
Rest at room temperature, about 20°C (68°F)
Lift the Saumagen out of the pot with two large spoons and let it rest on a board for 30 minutes. Resting lets the filling set, so the slices hold together. Cut the stomach into slices about 2 cm thick with a long, sharp knife, wiping the blade between cuts.
Do not slice it hot — a hot Saumagen crumbles, a rested one cuts into clean, handsome rounds.
Done when: Clean 2 cm slices showing pork, potato and marjoram flecks all the way through.
-
6
Pan-Fry the Slices Until Crisp
10 Mins
Medium-high heat, about 190°C (375°F)
Melt the remaining 20 g of butter in a large frying pan over medium-high heat. Fry the slices in a single layer for 4–5 minutes per side until deep golden and crisp at the edges. The slices must be steaming hot all the way through — reheat to 74°C (165°F) — before serving.
Do not crowd the pan: fry in batches so the slices crisp instead of steaming.
Done when: Deep golden, crisp-edged slices, steaming hot through to 74°C (165°F).
auto_awesome Finishing Touches & Plating
Serve two fried slices per person with braised sauerkraut and mashed potatoes, and a spoonful of sharp mustard on the side. Eat it while the edges are still crisp — that contrast between the crackling crust and the soft, marjoram-scented filling is the whole point of the dish.
Germany
3h 30m
