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Pfälzer Saumagen
Stuffed pig's stomach
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
- 1 ⅔ lb pork shoulderin 1 cm dice
- 1 ⅔ lb waxy potatoespeeled, in 1 cm dice
- 2 carrotsin 1 cm dice
- 1 onionfinely chopped
- 2 eggs
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried marjoram
- ½ tsp grated nutmeg
- 1 small bunch parsleychopped
To cook
- 1 pig's stomach, cleaned by the butcheror a 2 litre terrine
- 2 tbsp lard or oilfor frying
- 1 ⅓ lb sauerkraut (optional)warmed, to serve
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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.
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