Stuffed Pig's Stomach

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Stuffed Pig's Stomach
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
1291
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,291 kcal(61 %)
Protein101.67 g(104 %)
Fat83.2 g(72 %)
Carbohydrates31.81 g(21 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A696 mg(87,000 %)
Vitamin D3.52 μg(18 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁1.69 mg(169 %)
Vitamin B₂1.27 mg(115 %)
Niacin27.85 mg(232 %)
Vitamin B₆1.4 mg(100 %)
Folate35.04 μg(12 %)
Pantothenic acid4.28 mg(71 %)
Biotin6.31 μg(14 %)
Vitamin B₁₂3.19 μg(106 %)
Vitamin C31.1 mg(33 %)
Potassium1,676.02 mg(42 %)
Calcium130.07 mg(13 %)
Magnesium108.58 mg(36 %)
Iron7.83 mg(52 %)
Iodine0.75 μg(0 %)
Zinc17.15 mg(214 %)
Saturated fatty acids30.09 g
Cholesterol656.59 mg

Ingredients

for
4
Ingredients
500 grams waxy potatoes
2 carrots
salt
1 onion
1 tablespoon vegetable oil
1 kilogram Pork butt (alternatively shoulder)
300 grams Sausage meat
2 tablespoons chopped parsley
1 teaspoon dried marjoram
½ teaspoon dried thyme
freshly ground peppers
1 middle Stuffed pig stomach (purified from the butcher)
How healthy are the main ingredients?
potatoparsleymarjoramthymecarrotsalt

Preparation steps

1.

Peel, rinse and cut potatoes and carrots into 1 cm (approximately 3/8 inch) cubes. Blanch in boiling salted water for about 3 minutes, then strain through a sieve, rinse and drain. Peel onion, chop finely and fry in a pan in hot oil. Rinse the meat, pat dry, chop and mix with potatoes, carrots, onions, sausage meat and parsley in a bowl. Season heavily with marjoram, thyme, salt and pepper. Once again mix well.

2.

Rinse the pig's stomach thoroughly, pat dry and tie two openings with kitchen string. Using the third hole, spoon in the filling to fill the stomach but not too plump and eventually tie with kitchen string. Place into a large pot of salted water, bring to a boil, reduce heat slightly and leave to cook for 2-3 hours. Then remove from the water, drain and arrange on a plate. Serve sliced ​​and with sauerkraut if desired.