Stuffed Tongue Sausage with Herb Filling

Method

1. Prepare the beef tongue by boiling and cooling as in the first recipe.
2. Mix the pork sausage meat with salt, pepper, thyme, rosemary, parsley, nutmeg, and coriander.
3. Stuff the seasoned sausage meat into the cooled tongue.
4. Wrap the stuffed tongue in a cloth and refrigerate for 24 hours.
5. Cook the stuffed tongue in a pot of water until heated through.
6. Serve with traditional German sides.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.