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Pig 's Stomach Stuffed with Pork Recipe
|Pig's stomach||1 1⁄2 Pound, rinsed|
|Thick bacon slices||4 , cut into pieces|
|Onions||3 , finely chopped|
|Ground pork||1 1⁄4 Pound|
|Dried marjoram||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Potatoes||3 , parboiled for 15 minutes in lightly salted water, peeled and cut into 1/2-inch cubes|
|Hard rolls||2 , soaked in water or milk and squeezed|
|Chopped fresh parsley||2 Tablespoon|
|Eggs||3 , lightly beaten|
|Water||3 Cup (48 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Calories 689 Calories from Fat 399
% Daily Value*
Total Fat 44 g68.2%
Saturated Fat 18 g89.9%
Trans Fat 0 g
Cholesterol 352.4 mg117.5%
Sodium 320.7 mg13.4%
Total Carbohydrates 38 g12.5%
Dietary Fiber 4.7 g18.7%
Sugars 5 g
Protein 34 g68%
Vitamin A 13.1% Vitamin C 57%
Calcium 14.8% Iron 30.3%
*Based on a 2000 Calorie diet
Add the ground pork, salt and pepper to taste, and a pinch each of marjoram, thyme and nutmeg.
Add the potatoes.
Cook gently for about 20 minutes, then drain off the excess fat.
Remove the pan from the heat, stir in the squeezed rolls, the parsley and eggs.
Stuff the pig's stomach with this mixture and sew it up.
In a large pot, melt the remaining bacon over medium heat, add the stuffed stomach and brown it on all sides about 20 minutes.
Add the water, bring it to a boil, then cover the pot and simmer the stomach turning and basting it often until tender, from two to four hours.
Stir in the wine.