Saumagen  La Helmut Kohl

The original recipe comes from Manfred Schwarz, the famous chef of the Deidesheimer Hof in Deidesheim. Queen Elizabeth Ii, Mikhail Gorbachev, Shirley Bassey, Vaclav Havel, Jos Schumacher, Carreras, John Major and Boris Yeltsin – the list of his guests is long. Many have dined with the Chancellor at the Deidesheimer Hof and were taken with the Saumagen, while others have been catered for by the top chef away from home, for example the Rolling Stones on their tour of Germany in Mannheim and the state premiers at their conference in Waldthausen Castle. Manfred Schwarz recently received the “Prix Culinaire des RÂgions EuropÂens” from Hannelore Kohl.

1. cut the meat into coarse cubes. Remove the peel from the potatoes and cut them into cubes of about 1 cm. Mix the meat, potatoes and minced pork, season with the spice mixture.

2. thoroughly rinse the pig’s stomach under cold running water, dry. Tie two exits tightly with spaghetti. Also tie the farce tightly through the third opening. (Do not fill the stomach too tightly so that it does not burst).

Boil plenty of salted water, reduce temperature.

Add Saumagen to the water and cook on low heat for three hours, do not make.

Remove Saumagen from the broth, drain and bring to the table. Cut into slices only at the table.

5. fry in hot clarified butter in a roasting pan and bake in an oven heated to 200 °C until crispy. Serve with

Related Recipes:

Stuffed Pork Stomach1/2 kg pork meat (wammerl) Soak a pork stomach in warm salted water, rub dry, rub with a little salt inside... Poor Knight, OriginalBeat the egg yolks until creamy, add a little condensed milk if necessary, according to taste. taste, mix the... Minced Crab Tails Cooked in Coconut Cream – Lon GungI N F O This is a refined dish with a purity of flavor that brings out the best qualities of a lon: lush... Veal Roll Roast Stuffed with Spinach and HamVeal breast, in a slice, 8 mm thick prepare by the butcher spinach fresh with little salt. As liquid is enough... Farmhouse BreadIn the first step, place the flour, salt and bread mixture in the Cooking Chef stainless steel bowl. Form a... Lobster and Crab Salad Lobster and Crab SaladWe recommend using freshly cooked lobster and crab meat for this entrée. Killing shellfish is not for... Roast Veal Roll Stuffed with Green Asparagus SpearsA recipe for asparagus for gourmets: Remove the peel from the onion and chop finely. Mix with veal sausage... Chlii Couscous – K’seksu ChliiRinse the semolina and drain quickly. Spread evenly by hand on a large plate to separate the grains. For the... Poutine with LobsterFirst detach the claws with the joints from the trunk with a twisting motion. Then, using a large kitchen... Grandma Rice MeatCut the meat and onion into cubes. In a large pot with a lid, sauté the onion in fat, add the cut meat and...