Stuffed Pig’s Stomach

Rub the Saumagen inside and out with salt and wash well.soak the rolls in lukewarm water and squeeze well. Fry finely chopped onions in hot fat, add the squeezed rolls and fry. Stir in parsley, basil and garlic and mix everything with the minced meat. Season with salt, pepper and nutmeg. Beat in the eggs. Sprinkle with flour and knead well. Stuff the mule with the mixture and tie it with a rope or spaghetti. Place in hot salted water and cook for about 1 hour. Meanwhile, pierce the pig’s stomach with a needle from time to time to prevent it from tearing. Lift out and place in a roasting pan. Roast in the preheated oven at 170 °C for another 2 hours. In the meantime, pour in water from time to time.

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