Palatinate Stuffed Pig’s Stomach

A bean recipe for every taste:

Melt 1 tbsp butter in a large saucepan, lightly sauté the onions, leeks and potatoes in it and sauté for about 15 minutes, taking care not to brown the potatoes. Cool down.

Mix the minced meat, pork belly, pork with the spices and eggs well, then stir in the steamed vegetables. Season vigorously, as the spices will drop a tiny bit with the simmering.

Pour the finished stuffing into the stomach mold, making sure not to overstuff the stomach. Tie the stomach at the openings with a cord and cover it with a gauze cloth in boiling salted water for about 1.5 hours.

Note! The water must not make during the cooking process, so that the stomach does not burst.

Remove stomach, brush with liquid butter and cook in the oven until golden brown. Make sure that the stomach does not bake.

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