The hearty Pfälzer Saumagen is one of the most famous recipes from the Palatinate.
Total Time3hrs45mins
Course: main dish
Cuisine: Palatinate
Keyword: savoury
Schwierigkeit: Experienced
Servings: 10
Ingredients
1pig's stomach
750glean pork belly without rind
750glean boneless pork shoulder
750gfine sausage meat
750gpeeled potatoes
3rolls
4eggs
salt, pepper, nutmeg
majoram
Instructions
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.