Stuffed Pork Stomach

1/2 kg pork meat (wammerl)

Soak a pork stomach in warm salted water, rub dry, rub with a little salt inside and out. Cut the onions into small pieces and fry them in fat until lightly softened. Cut the potatoes, the mass of which depends on the size of the stomach, into even, smaller cubes, as well as the marbled pork. Mix the roasted onions, 1 1/2 tablespoons of salt, 1 teaspoon of marjoram and a little pepper with the potatoes and meat cubes. Put everything together into the pig’s stomach, but it must be only 4/5 full. The stomach is sewn up with cotton thread and boiled in lightly salted water for 1 hour and a quarter, then fried in fat until brown all over and served on the spot with green lettuce and cabbage salad.

It is cut into slices.

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