Pig’s Stomach Kostel-style

Ingredients 1,5 kg old bread 20 eggs 50 g yeast 300 g knuckle, ham, or loin (all pork) 400 g dried bacon salt 1 tbsp fat or oil pig stomach (or two large intestines smoked or dried) Preparation method Soak the stomach in lukewarm water. To make the stuffing, cut bread, ham, and bacon into cubes. Mix eggs and yeast, add salt, pepper, and pour the mixture over the bread, ham, and bacon. Stir, and stuff the stomach with it. Fasten with toothpicks or sew it together. Put it into a well oiled roasting tin. Let it rest for half an hour. Pour hot fat over it, and put it in the oven. Roast the stuffed stomach at about 180 C for about one hour and a half (or until it becomes a nice golden-brown colour). Pierce the stomach many times and baste it with its own juice regularly.

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