Maouche ardéchoise

Name: Maouche ardéchoise
Total time: 240 min
Yield: Serves 8
Cuisine: Ardèche
Ingredients: 1 cleaned pork stomach; 500 g (1 lb 2 oz) pork sausage meat; 300 g (10½ oz) pork jowl; 500 g (1 lb) Swiss chard leaves; 250 g (9 oz) pitted prunes; 2 onions; 3 whole eggs; 50 ml (3½ tbsp) plum brandy; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Ardèche maouche, stuffed pork stomach

⏱ 240 minServes 8Hard430 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1cleaned pork stomach
500 g (18 oz)pork sausage meat
300 g (11 oz)pork jowl
500 g (18 oz)Swiss chard leaves
250 g (9 oz)pitted prunes
2onions
3whole eggs
50 ml (3½ tbsp)plum brandy
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 cleaned pork stomach
500 g (18 oz) pork sausage meat
300 g (11 oz) pork jowl
500 g (18 oz) Swiss chard leaves
250 g (9 oz) pitted prunes
2 onions
3 whole eggs
50 ml (3½ tbsp) plum brandy
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot, 8 L (8 qt)

1 large bowl (4 L / 4 qt)

1 trussing needle

1 roll kitchen twine

03 — Method

Rinse the pork stomach well in cold water with vinegar, turn it inside out to clean it thoroughly, then soak 1 hour to soften.
Wash the chard leaves, remove the thick ribs, blanch 3 min in salted boiling water, then squeeze out all the water.
Roughly chop the chard with the onions, then mix in the large bowl with the sausage meat, ground pork jowl and chopped prunes.
Add the eggs and plum brandy, season generously and knead well by hand until evenly combined.
Fill the stomach without packing too tightly, then sew the opening closed and tie with string.
Lower the maouche into the large pot of lightly salted simmering water and cook very gently for 3 hours, skimming often and never letting it boil.
Lift out carefully, rest 10 min, then slice thickly and serve hot with steamed potatoes or chestnut purée.