Saumagen

Ingredients

• 500 g firm potatoes
• 2 carrots
• Salt
• 1 onion
• 1 tbsp Vegetable oil
• 1 kg pork neck (or shoulder as substitute)
• 300 g sausage meat
• 2 tbsp chopped parsley
• 1 tsp dried marjoram
• 0.5 tsp dried thyme
• black pepper (ground)
• 1 medium Saumagen (cleaned by butcher)

Instructions

1. 1.

   Peel, wash and cut the potatoes and carrots into about 1 cm cubes. Blanch in boiling salted water for about 3 minutes, then drain through a sieve, rinse with cold water and let drain. Peel the onion, finely dice it and sauté in hot oil in a pan. Wash the meat, pat dry, cube it and combine with the potatoes, carrots, onions, sausage meat and parsley in a bowl. Season heavily with marjoram, thyme, salt and pepper. Mix well again.

2. 2.

   Thoroughly wash the Saumagen, pat dry and tie two openings together with kitchen twine. Fill the third opening with the mixture, but do not overfill, then seal tightly with kitchen twine. Bring a sufficiently large pot of salted water to a boil, reduce the heat slightly and let simmer for 2-3 hours. Afterwards remove from the broth, drain and arrange on a platter. Slice and serve, optionally accompanied by sauerkraut.