Name: Stuffed Pig’s Stomach, Or “Dutch Goose” (Spimawe Genannt “Dpitscher Gans”)
Yield: 10 to 12 servings
Cuisine: German
Ingredients: 1⅓ cups (12 ounces/375 g) ground beef, pork, or venison; ½ teaspoon ground cardamom; ¼ teaspoon ground cayenne; 1 tablespoon ground marjoram; 2 teaspoons sea salt; 6 cups (2½ pounds/1.5 kg) diced cooked red potatoes, peeled or unpeeled; 3 large eggs; 1 teaspoon dried savory; ½ cup (50 g) rye breadcrumbs or spelt breadcrumbs; 1 cleaned pig’s stomach; 1½ teaspoons coarsely grated pepper; 3 cups (350 g) chopped onion; 1½ cups (8 ounces/250 g) diced lean slab bacon; clarified butter

Preparation info

10 to 12
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

When Pennsylvania Dutch cooks choose to show their mettle, this is the test of accomplishment. The Lest indication of failure is that, when pierced with a knife, Seimawe deflates and burps its filling all over the plate. Keep in mind that Seimawe is a species of sausage meant to be cut in slices. The secret is in the way it is sewn up so that no leakage occurs during boiling; otherwise, the filling will be runny. A large needle and strong thread are mandatory. The right textur