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Pig 's Stomach Stuffed With Pork

Meat.World's picture
Ingredients
  Pig's stomach 1 1⁄2 Pound, rinsed
  Thick bacon slices 4 , cut into pieces
  Onions 3 , finely chopped
  Ground pork 1 1⁄4 Pound
  Dried marjoram 1 Teaspoon
  Dried thyme 1 Teaspoon
  Grated nutmeg 1 Teaspoon
  Potatoes 3 , parboiled for 15 minutes in lightly salted water, peeled and cut into 1/2-inch cubes
  Hard rolls 2 , soaked in water or milk and squeezed
  Chopped fresh parsley 2 Tablespoon
  Eggs 3 , lightly beaten
  Water 3 Cup (48 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
Directions

Melt half of the bacon over low heat and in it fry the onions until they are transparent.
Add the ground pork, salt and pepper to taste, and a pinch each of marjoram, thyme and nutmeg.
Add the potatoes.
Cook gently for about 20 minutes, then drain off the excess fat.
Remove the pan from the heat, stir in the squeezed rolls, the parsley and eggs.
Stuff the pig's stomach with this mixture and sew it up.
In a large pot, melt the remaining bacon over medium heat, add the stuffed stomach and brown it on all sides about 20 minutes.
Add the water, bring it to a boil, then cover the pot and simmer the stomach turning and basting it often until tender, from two to four hours.
Stir in the wine.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Servings: 
6

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