The old Kallstadt recipe of grandmother Luise Wilhelmine Henninger (1871 to 1951) is still valid to this day. She took for twelve people a small, cleaned and well watered Saumagen. For the fuelling she used 750 grams each of lean pork belly without pork rind, lean pork shoulder without bones and rind, all together cut into one centimeter cubes. To this were added potatoes, also diced and boiled in water: all mixed well with a kilogram of fine, light sausage meat, two to three soaked rolls, four to six eggs, seasoned with pepper, salt, marjoram and nutmeg.
Grandmother Henninger then recommended: “Fill Saumagen with quantity, but not too plump, so that it does not burst during cooking. Stomach openings tie, at 80 °C in hot water for three hours, do not make, free swimming and now and then turn to the other side. Drain on it and perhaps fry until crispy.”
The Saumagen is best served at the table cut into slices, with Weinkraut and farmhouse bread.
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!