Stuffed Saumagen

Ingredients

• 25 g butter
• 60 g onions (diced small)
• 1 stalk leek (thin rings)
• 500 g lean pork belly (finely chopped)
• 500 g lean pork meat (finely chopped)
• 600 g sausage mixture
• Salt
• Pepper
• marjoram
• 2 cloves garlic (finely chopped)
• 1.5 kg waxy potatoes (small cubes)
• 3 eggs
• 2 dried rolls (soaked, squeezed dry)
• 1 large saumagen (cleaned and preordered from butcher)
• 3 Tbsp melted butter

Instructions

1. 1.

   Melt the butter in a large pot, lightly sauté the onions and leeks, then simmer for about 15 minutes. Let cool. Cook the potatoes in boiling salted water for 15-20 minutes, drain and let them dry well. Mix the chopped meat with the sausage mixture, spices, garlic, soaked rolls, and eggs; add the cooked vegetables and potatoes. Knead well and season strongly. Fill the saumagen, ensuring it is not overfilled.

2. 2.

   Tie the openings of the saumagen with a thin cord, then cook in simmering (not boiling) salted water for about 3.5 hours, keeping it covered and refilling as needed.

3. 3.

   Remove the saumagen, drain, and brush with liquid butter. Bake in an oven at 200°C until golden brown, about 10 minutes.

4. 4.

   Serve with sauerkraut and bacon if desired.