Accurately clean the pig stomach and soak for one night. Then rub a few times thickly with salt and remove the slime layer with it. Always rinse again under running water. Knead the ingredients for the farce and fill the stomach with it (but not too full or it will burst) and sew it up with a strong cotton thread. Heat the lard in a roasting pan and carefully brown the pig’s stomach in it. When the stomach is brown on all sides, gradually pour water and make. At the end of the cooking time (about 2ÿhours) extinguish the stock with wine. The pig’s stomach is cut at the table and eaten with wine sauerkraut and coarse bread. To drink, there is a tart Palatinate white wine. A Kallstadter Saumagen Riesling would be in keeping with the style. Preparation variant: ===================== Of course, the Palatines know many recipes for their Saumagen. Another cooking method is to boil the stuffed stomach in 80 °C hot water for a good 3 hours, but don’t do it! It must float freely in the water and be turned over more often. Then it can be fried crispy. From: Unforgotten cuisine. The most beautiful recipes from the German countryside. Published by the magazine dienieren &
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