Stuffed Pig’s Stomach

Maybe your new favorite bean dish:

For the filling:

Cut belly meat into cubes, fry a tiny bit in a frying pan without fat. Add onion and sauté until translucent. Mix all ingredients well and season this stuffing with marjoram, sage, savory, nutmeg, thyme, salt, garlic, pepper and chili con carne herb mixture. Rinse the mule well, sew it up tightly except for a small filling hole, fill the mule loosely (not too full or it will burst open during cooking). Sew up the pig’s stomach, put it in a saucepan covered with cold water, put it on the stove, heat it, pierce it a few times (so that it does not burst) and simmer it on low heat for 3 hours.

Put the cooked Saumagen in an oiled pan, roast for 1 hour at 150 °C until the Saumagen is well browned. While doing so, baste a few times with the cooking juices.

For the steamed cabbage:

Quarter cabbage head, remove stem, cut into noodles, steam cut cabbage briefly. Heat some olive oil and garlic in a frying pan, add the steamed cabbage and toss briefly. Season with salt, cumin and freshly ground pepper.

Cut the Saumagen into slices and arrange on plates with the cabbage.

Serve with potatoes or slices of hocaido pumpkin fried in olive oil.

harmonious white wine

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