Stuffed Pig 's Stomach Alsatian Style Recipe
Ingredients
| 2 pig's stomachs, rinsed, turned inside out and sewn together | ||
| Butter | 7 Tablespoon | |
| Onions | 2 1/4 Cup (16 tbs), finley chopped | |
| Shallots | 1/3 Cup (16 tbs), finely chopped | |
| 3 lb. potatoes, diced and blanched for 1 minute in boiling salted water | ||
| 1 3/4 lb. boneless pork blade roast, ground | ||
| Pork tenderloin | 1 Pound, diced | |
| Eggs | 2 | |
| Parsley sprigs | 5 , finely chopped | |
| Dried savory leaves, crumbled | ||
| Mixed spices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt half of the butter in a large skillet.
Add the onions and shallots, and cook them until they are transparent.
Add the diced potatoes and cook the mixture over very low heat for five minutes, tossing it lightly to prevent it from sticking: The potatoes must not be allowed to brown and they must remain intact.
Mix the ground and the diced pork with the eggs, parsley, a pinch of savory, salt and pepper, and mixed spices; with a spatula, work the mixture.
Add the potato mixture and stir lightly.
Use this stuffing to fill the stomachs without packing them too tightly.
Sew up the opening.
Use a sharp needle to prick the stomachs in several places to prevent them from bursting during cooking.
Place the stomachs in a large pot and cover them with water.
Put on a lid and poach the stomachs very gently the water should tremble but not bubble for about four hours.
Carefully remove the stomachs from the pot and reserve the poaching liquid.
Let the stomachs drain thoroughly.
In a heavy saucepan, melt the rest of the butter.
Add the poached stomachs and cook them over medium heat, turning them often, until they are golden brown at least 30 minutes.
Cut the stomachs into slices and serve them very hot, accompanied by poaching liquid lightly thickened.
Add the onions and shallots, and cook them until they are transparent.
Add the diced potatoes and cook the mixture over very low heat for five minutes, tossing it lightly to prevent it from sticking: The potatoes must not be allowed to brown and they must remain intact.
Mix the ground and the diced pork with the eggs, parsley, a pinch of savory, salt and pepper, and mixed spices; with a spatula, work the mixture.
Add the potato mixture and stir lightly.
Use this stuffing to fill the stomachs without packing them too tightly.
Sew up the opening.
Use a sharp needle to prick the stomachs in several places to prevent them from bursting during cooking.
Place the stomachs in a large pot and cover them with water.
Put on a lid and poach the stomachs very gently the water should tremble but not bubble for about four hours.
Carefully remove the stomachs from the pot and reserve the poaching liquid.
Let the stomachs drain thoroughly.
In a heavy saucepan, melt the rest of the butter.
Add the poached stomachs and cook them over medium heat, turning them often, until they are golden brown at least 30 minutes.
Cut the stomachs into slices and serve them very hot, accompanied by poaching liquid lightly thickened.
Chef
