As the name suggests, Pfälzer Saumagen is a speciality from the Palatinate, a region in south-west Germany. It is a typical slaughter day dish and home cooking.
The stomach of the female domestic pig is filled with sausage meat, potatoes and spices and cooked in hot water. Saumagen is served in slices, usually together with sauerkraut or Weinkraut. The slices are often still roasted in the pan and then served with coleslaw.
Recipe Palatinate Saumagen – pig’s stomach
Ingredients & Shopping list
- 1 pig's stomach
- 750 g lean pork belly without rind
- 750 g lean boneless pork shoulder
- 750 g fine sausage meat
- 750 g peeled potatoes
- 3 rolls
- 4 eggs
- salt, pepper, nutmeg
- Soak the Saumagen in water.
- While this is happening, cut the meat and potatoes into 1 cm cubes. Place the potatoes in lightly salted water and bring to the boil once. Drain the water and leave the potato pieces to cool.
- Mix the potatoes well with the meat, sausage meat, rolls and eggs and season well.
- Do not fill the finished mixture too tightly into the pig's stomach. Sew up the three stomach openings
- Cook in boiling water for 3 hours (not bubbling). The stomach must float. Turn over from time to time.
- Remove the pig's stomach from the water, cut into slices and serve with cabbage (e.g. sauerkraut or red cabbage) and potatoes. The slices are often fried in a pan on both sides until crispy.
Tips & Hints
For lovers of this regional sausage speciality, Saumagen is also available ready-made from the butcher. He also offers this for canned storage.
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