How does Munchee taste

How does cow udder taste ???? : -0


So I have it

FILLING
1500g pork (neck or shoulder)
1500g potatoes
1500g meat or bratwurst braet
SPICE MIXING
2 tablespoons; salt, possibly more
½TL pepper
½ teaspoon nutmeg
1TLMajoran; dried
½ teaspoon coriander
½TL clove powder
½TL thyme
½TLcardamom; ground
½TL basil; dried
Some laurel; cut
50g onions; diced
Also
1Saumagen (must be pre-ordered at the butcher)
;Salt
30g butter lard

The original recipe comes from Manfred Schwarz, the famous chef at the Deidesheimer Hof in Deidesheim. Queen Elizabeth II, Mikhail Gorbachev, Shirley Bassey, Vaclav Havel, José Carreras, Schumacher, John Major and Boris Jelzin - the list of his guests is long. Many ate with the Federal Chancellor at Deidesheimer Hof and were impressed by the Saumagen, others the top chef feasted on, for example the Rolling Stones on their Germany tour in Mannheim and the Prime Ministers at their conference in Waldthausen Castle. Manfred Schwarz recently received the \ "Prix Culinaire des Régions Européens \" from Hannelore Kohl.
1. Cut the meat into large cubes. Peel the potatoes and cut into approx. 1 cm cubes. Mix the meat, potatoes and mince, season with the seasoning mixture.
2. Wash the stomachs thoroughly under running cold water, pat dry. Tie two outlets tightly with kitchen twine. Also tie the filling compound well through the third opening. (Do not fill the stomach too tightly so that it does not burst).
3. Bring plenty of salted water to the boil, reduce the heat. Put the sour stomach in the water and cook on a low heat for three hours, do not boil.
4. Remove the Saumag from the stock, drain and serve. First cut into slices at the table.
5. Fry in hot clarified butter in a braeter and bake in an oven preheated to 200 ° C until crispy. Serve with fresh farmer's bread, cream puree or Pfaelzer potatoes, cabbage and Pfaelzer wine.

Good Appetite!

LG Petty