Step 1

Wash the pig's stomach several times with water

Step 2

Cut the pork belly, the bacon and the potatoes into small cubes of about 2cm

Step 3

Boil only the potatoes for 5 minutes, drain them and add them to the meats

Step 4

Add the eggs and spices and mix all ingredients well

Step 5

Now fill the pig's stomach with the mixture (do not put too much into the stomach since it might rip apart otherwise)

Step 6

Close all three openings by tying them off thoroughly

Step 7

Now put the stomach into hot water and let it steep for approx. 4 hours. Important: the water must not boil! The pot needs to be big enough so that the stomach can float freely

Step 8

Turn the stomach a few times during the 4 hours so that it cooks evenly

Step 9

Take the stomach out of the water, let it drain and rest a little and cut it into slices of about 1.5 cm

Step 10

Finally, fry the slices from both sides in a pan with a bit of grease

Step 11

Serve the Saumagen with Sauerkraut, mashed or fried potatoes and mustard

Step 12

Any leftovers can be easily stored in the fridge over night and warmed up again the next day

Step 13

Enjoy!