📝 About This Recipe
Hailing from the lush Rhine valley of the Pfalz region, Saumagen is the crown jewel of German farmhouse cooking, famously championed by former Chancellor Helmut Kohl. This savory masterpiece features a delicate pig's stomach casing stuffed with a sophisticated blend of lean pork, creamy potatoes, and aromatic marjoram. When sliced and pan-seared to a golden crisp, it offers a sublime contrast of textures and a deeply comforting, herbal flavor profile that defines the soul of German hospitality.
🥗 Ingredients
The Casing
- 1 piece Pig's Stomach (cleaned and prepared by a butcher; large enough to hold 2-3kg of filling)
Meat and Texture
- 1 kg Lean Pork Shoulder (cut into 1cm cubes)
- 500 grams Bratwurst Sausage Meat (high quality, fine texture)
- 1 kg Waxy Potatoes (peeled and cut into 1cm cubes)
Aromatics and Seasoning
- 2 large Yellow Onions (finely diced)
- 2 tablespoons Butter (for sautéing onions)
- 3 tablespoons Dried Marjoram (the signature spice of the dish)
- 1/2 teaspoon Nutmeg (freshly grated)
- 1/4 teaspoon Ground Cloves (just a hint for depth)
- 25 grams Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Fresh Parsley (finely chopped)
For Searing
- 3-4 tablespoons Clarified Butter (Ghee) (for frying the final slices)
👨🍳 Instructions
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1
Thoroughly rinse the prepared pig's stomach under cold running water. Soak it in a bowl of cold water with a splash of vinegar for 30 minutes to ensure it is perfectly clean, then pat dry.
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2
Blanch the potato cubes in boiling salted water for exactly 5 minutes. They should be slightly softened but still hold their shape firmly. Drain and let them air dry.
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3
In a small skillet, melt 2 tablespoons of butter and sauté the diced onions over medium heat until translucent and fragrant. Do not brown them. Let them cool completely.
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4
In a very large mixing bowl, combine the cubed pork shoulder, the bratwurst meat, and the blanched potatoes.
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5
Add the cooled onions, marjoram, nutmeg, cloves, salt, pepper, and parsley to the meat mixture. Knead the mixture thoroughly with your hands for about 5 minutes until it becomes slightly tacky and well-combined.
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6
Tie off all but one opening of the pig's stomach using strong kitchen twine. Ensure the knots are very secure.
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7
Stuff the meat and potato mixture into the stomach through the remaining opening. Pack it firmly but leave a little bit of 'give' as the filling will expand slightly during cooking. Do not overstuff or it may burst.
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8
Tie off the final opening securely with kitchen twine, creating a rounded, manageable shape.
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9
Bring a large pot of water (or light meat broth) to a very gentle simmer (about 80°C/175°F). Do not let the water boil, as high heat will rupture the casing.
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10
Carefully lower the Saumagen into the water. Poach it uncovered for approximately 3 hours. If it floats, weight it down slightly with a heat-proof plate to keep it submerged.
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11
Once cooked, carefully lift the Saumagen out of the pot and let it rest for at least 20 minutes. For the best results, let it cool completely or refrigerate overnight to firm up.
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12
When ready to serve, cut the Saumagen into thick slices (about 2cm thick).
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13
Heat clarified butter in a large heavy-bottomed skillet over medium-high heat. Fry the slices for 3-4 minutes per side until the edges are golden brown and crispy.
💡 Chef's Tips
If you cannot find a pig's stomach, you can use a large synthetic sausage casing or even wrap the filling tightly in linen cloth for a 'servietten' style. Avoid boiling the water at all costs; a gentle 'smile' on the surface of the water is all you need to prevent the stomach from bursting. Using a mix of cubed meat and sausage meat (Farce) is crucial for the perfect bind and texture. Always season the filling slightly more than you think is necessary, as the poaching process can mellow out the salt and spices. Letting the cooked Saumagen chill before slicing is the secret to getting clean, perfect rounds that don't crumble in the pan.
🍽️ Serving Suggestions
Serve with a generous portion of Riesling-Sauerkraut for the classic Palatinate experience. Pair with a crisp, dry German Riesling or a cold Pilsner to cut through the richness of the pork. Add a side of buttery mashed potatoes or simple pan-fried potatoes (Bratkartoffeln) for a hearty meal. A dollop of medium-hot German mustard on the side is essential for dipping the crispy edges. For a modern touch, serve with a fresh cucumber salad tossed in a dill and cream dressing.