AI-generated image
Pfälzer Saumagen
Pfälzer Saumagen: Palatinate stuffed pig's stomach with pork, potato and sausage meat
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
- Total time
- 225 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
To cook
Shop this recipe on Amazon
What you'll need
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Blanch the diced 1 ⅔ lb waxy potatoes and 2 carrots in boiling salted water for 3 minutes, drain and cool.
8 minStep 2: In a large bowl, mix the 1 ⅔ lb pork shoulder, 1 ⅛ lb pork sausage meat (bratwurst filling), gluten-free, 1 onion, 2 eggs, 2 tsp salt, 1 tsp black pepper, 2 tsp dried marjoram, ½ tsp grated nutmeg and 1 small bunch parsley, then fold in the potatoes and carrots.
10 minStep 3: Rinse the 1 pig's stomach, cleaned by the butcher inside and out. Tie off the smaller openings tightly with kitchen string, spoon the filling in through the largest one until about three-quarters full, then tie that closed too. Prick the stomach a few times with a needle.
15 minStep 4: Lower it into a large pot of water heated to about 176°F, just steaming, not bubbling. Poach for 2½–3 hours, keeping the water below a simmer, until a thermometer in the centre of the filling reads at least 160°F. Boiling it is the common mistake: the stomach splits and the filling leaks.
170 minStep 5: No stomach? Pack the filling into a greased 2 litre terrine, cover with foil and a lid, stand it in a deep tin of hot water and bake at 350°F (300°F fan) for about 2 hours, to the same 160°F in the centre.
0 minStep 6: Lift the Saumagen out and rest it for 10 minutes, then cut into 2 cm slices with a sharp knife.
10 minStep 7: Heat the 2 tbsp lard or oil in a frying pan over a medium-high heat and fry the slices 3 minutes a side until crusty brown. Serve with 1 ⅓ lb sauerkraut and mashed potato.
8 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 30 g
- Carbs
- 20 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pfälzer Saumagen take?
- About 225 minutes in total: 45 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese