Chestnut Stomach

(*) For a small Saumagen with in about 2. kilo content.

Saumagen is actually a leftover food. What was left over from the slaughtering was stuffed into the Saumagen, enriched with potatoes and simmered for hours. Today, Saumagen is usually quite meat-heavy, but you can easily use more potatoes or add vegetables, such as carrots.

Cut open the cleaned and watered stomach (from the butcher/slaughterhouse) and turn it to the other side. Tie the small openings in the stomach, put the spiced and mixed potato-meat-chestnut mixture through the third cut, stir in the eggs, stuff the stomach very tightly (!), tie or sew. Cook at just below 80 °C (78, 79 °C ) for 4 to 5 hours.

7Kastanienkueche. Pdf

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