Pfaelzer Saumagen

Serves 12

Filling Ingredients:

3 lbs. pork, neck and shoulder meat
2 lbs. blanched potatoes

2 lbs blanched carrots
3 lbs. minced pork

Herb Mixture:

2tablespoons salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon dried marjoram

1/4 teaspoon ground cloves
1/2 teaspoon dried thyme
1/4 teaspoon ground cardamom
1/2 teaspoon dried basil
Ground bay leaves, to taste
3 tablespoons diced onions
1 whole sow's stomach (order in advance from butcher)
3 tablespoons clarified butter
salt
Cut the pork meat into cubes. Peel potatoes and cut into small cubes. Mix the pork cubes, potatoes and the minced pork together and season to taste with the herb mixture.

Wash the sow stomach thoroughly under running cold water; pat dry. Tie two of the openings with kitchen string. Through the third opening, fill the stomach with the stuffing. When full, tie this opening as well. (Do not overstuff or the stomach will burst!!!!!!!!!!!!!!!!!!!!)

Bring a large pot of salted water to a boil. Reduce heat and place stomach into the water. Simmer for 3 hours. Don't let the water boil!!!!!!!!!!!!!!!!!!!!!!!!!!!

After 3 hours, remove the stomach from the pot, drain and serve, cutting into slices at the table. Or, if you like, place the clarified butter in a large skillet, then cook the stomach on all sides. Place in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) and bake until crisp. Serve with creamy mashed potatoes or boiled salted potatoes and sauerkraut.

Should there be leftovers, cut into slices the next day and fry the slices golden brown in heated butter. Or skip the baking part and slice and fry it right away!