Waldviertel Stuffed Pork Stomach Bread with White Cabbage
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Serves:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with plate/plancha, pot
Ingredients
• 2 Saumaisen as a starter,
4 pieces as a main course
• ½ head white cabbage
• 1 red onion
• Oil for frying
• Salt
• Pepper
• 1 pinch brown sugar
• 4 slices sourdough bread
• 2 tbsp chives, cut into small
rolls
• some fresh horseradish, grated
• 1 tbsp grill or mustard sauce
to taste
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Preparation
➊ Grill the Saumaisen (similar to bratwursts) indirectly or slowly fry them all around on the plancha over moderate heat until they have browned and are cooked through.
➋ Meanwhile, dice the onion and cut or shred the white cabbage into thin strips. Fry both with a little oil on the plancha or in a pot. Season with salt, pepper, and a pinch of brown sugar – the cabbage can still be a bit crunchy.
➌ Toast the bread slices on the plancha and spread with grill or mustard sauce. Top with the cabbage and place the grilled, sliced Saumaisen on top.
➍ Garnish with horseradish, sauce, and chives to taste and serve.
Adi Matzek: "The Waldviertler Saumaise is a regionally rooted, typical Lower Austrian product. It consists of a cured sausage mixture, formed into balls and wrapped in pork caul fat. The Saumaise can be grilled, fried or boiled."
Recipe by Adi Matzek
Adi Matzek is one of Austria's most renowned grill and BBQ experts. The master butcher, meat sommelier, and two-time grill world champion from Waldviertel, Lower Austria, opened the country's first grill and barbecue school in 2003.
More at https://grillschule.at/
Recipe from FIRE&FOOD issue 01/2026
