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GERMAN FOOD QUESTION: Anyone have experience making Saumagen at home?

juriekelley | Jan 28, 201509:38 PM

I am having crazy cravings for saumagen (which I loved in Germany and I've attached a photo of it for those curious) and while I found a recipe, I'm having a hard time finding a casing for the filling. A pig's stomach is too big for the two of us (also, do butchers even sell these?), and the sausage casings I'm finding online are too narrow for the ground meat and cubed potato filling. Also, if I go the casing route, I'm new to making sausage, can you boil casings or collagen casings for a few hours like saumagen needs?

Anyone have any luck with this particular dish? If you have a tried and true recipe, I'd be forever grateful if you could share, I love this dish!

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