The literal translation of this popular dish from the Palatinate in southwest Germany will probably make you cringe a little. It is “sow’s stomach”. Certainly an expression that might not have the most positive connotation to people who are not familiar with this delicious regional specialty. Actually, Saumagen is a lot less curious than its name implies.

While the stomach of a pig serves as a casing for the dish, the edible part doesn’t really contain intestines or anything alike. Common stuffings are pork, potatoes, carrots, onions, marjoram, nutmeg and white pepper. Thus, the ingredients are rather conventional and even suitable for the faint-hearted. Apart from these basic elements, additional condiments can be cloves, coriander, thyme, garlic, and several others.

Germans usually serve it as fried slices with Sauerkraut and mashed potatoes. Typical drinks to accompany the dish are dry white wine – another specialty from the region – and German beer.

Readily filled and boiled Saumagen

The Origins Of Saumagen As A Dish

There are a few disputes about the creation of this hearty traditional dish.Many sources state that Palatinate farmers invented Saumagen in the 18th century. They created the dish by using leftovers from previous meals. As common people in the provincial region were rather pour, it was a great way to make use of all parts of the animal. However, others claim that Saumagen never had anything to do with leftovers. On the contraty, as the highlight of every slaughter feast, butchers would supposedly only use the very best meats. No matter what the true story is, butchers today do not use leftovers but only high-quality ingredients! And although it is still mainly a regional specialty, Saumagen has established its reputation throughout Germany. In other parts than its place of origin, you might discover it as Pfälzer Saumagen.

 

Despite being a very regionally limited specialty, Saumagen received quite some fame through Helmut Kohl, a former German chancellor. Being from the Palatinate, he served it to many influential politicians at that time including Bill Clinton, Ronald Reagan, Margaret Thatcher and Mikhail Gorbachev. Since Saumagen is a rather rural and local dish, people sometimes laughed at Kohl as it seemed to be another proof of his provinciality. Nevertheless, this did not diminish his love for this savory deliciousness.

Like with any local specialty that people take pride in, of course chefs compete for the best Saumagen. Since 2002, the town of Landau hosts the International Pfälzer Saumagen Contest. Every year, about 150 participants present their creations – sometimes traditional, sometimes unconventional.

What is good for the former German chancellor, can’t be bad for you, right!? Just try it for yourself with our delicious, authentic recipe:

 

Saumagen

Prep Time: 30 minutes

Cook Time: 4 hours

Yield: 12

German Saumagen with pan-fried potatoes and Sauerkraut

Ingredients

  • 1 pig's stomach
  • 750 grams of pork belly
  • 750 grams of bacon
  • 750 grams of potatoes
  • 750 grams of raw sausage meat Bratwurstbrät
  • 4 eggs
  • 2 tea spoons of salt
  • 1 tea spoon of pepper
  • 1 tea spoon of nutmeg
  • 0.5 handfull of marjoram

Instructions

  1. Wash the pig's stomach several times with water.
  2. Cut the pork belly, the bacon and the potatoes into small cubes of about 2cm.
  3. Boil only the potatoes for 5 minutes, drain them and add them to the meats.
  4. Add the eggs and spices and mix all ingredients well.
  5. Now fill the pig's stomach with the mixture (do not put too much into the stomach since it might rip apart otherwise.
  6. Close all three openings by tying them off thoroughly.
  7. Now put the stomach into hot water and let it steep for approx. 4 hours (the water must not boil!)
  8. The pot neds to be big enough so that the stomach can float freely.
  9. Turn the stomach a few times during the 4 hours so that it cooks evenly.
  10. Take the stomach out of the water, let it drain and cut it into slices of about 1.5 cm.
  11. Finally, fry the slices from both sides in a pan with a bit of grease.
  12. Serve the Saumagen with Sauerkraut, mashed or fried potatoes and mustard.
  13. Any leftovers can be easily warmed up again.


Similar to:

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Find more food and drinks from Germany here.

Go to other interesting issues on Germany: Events, Traditional Costumes

Photos by Christian Allinger, Martin aka Maha

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1 Response

  1. Loader says:

    Great recipe!
    Your photo and its’ source have been featured on the World Food Guide website:
    http://worldfood.guide/photo/saumagen_1429/

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