The pork belly as well as the shoulder ham together with the cooked potatoes are put through a meat grinder (not too coarse). The mixture is then mixed with the pork fat, eggs and soaked bread rolls. The resulting dough is seasoned with pepper, salt, nutmeg and lots of marjoram.
Then fill the whole quantity into the stomach and tie the openings. Important: Do not fill the stomach too full, otherwise it may burst. The filled stomach must then steep in hot (important: not boiling hot) water for about 2 hours until the contents are cooked.
Afterwards you only have to cut the Saumagen into slices and bring it to the table with sauerkraut and strong farmer’s bread. It goes very well with a dry Palatinate wine, e.g. a Riesling.
Tip: Always use an aromatic ham, this will give your dish a wonderful touch!
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