Try it, this is a speciality!
Yes, the Saumagen - the culinary masterpiece from the Palatinate that makes even the bravest gourmets sweat! It's like a surprise bag: you never know exactly what's inside...
But that's what makes the flavour experience so special, because no two Saumagens are the same. At least the added spices vary with the standard Saumagen made from lean pork, sausage meat, potatoes and onions. In recent years, however, completely new creations have emerged in which, for example, Keschde is used.
It probably originated as a leftover dish from the slaughtering process to utilise all parts of the pig (including the stomach). Others claim that it was generally a "poor man's meal".
So be it! This Palatinate speciality may not taste good to everyone – but many still like it. Among other things, it was a favourite dish of former German Chancellor Kohl and was served during state visits. This earned the Saumagen the nickname "Chancellor's steak".
The ingredients are stuffed into an empty pork stomach. It is then cooked, giving it a firm consistency. It is served either with sauerkraut and mashed potatoes or sliced, fried and eaten in a roll (pfälzisch: Weck).
Here is a recipe for at home (4 people):
Soak the empty, cleaned pork stomach overnight.
Cut 500g pork ham and 500g pork belly into ½ cm cubes. Wash, peel and dice 500g potatoes. Peel and finely chop five onions.
Mix the meat, potatoes, onions, 500g sausage mixture and 4 eggs together and knead into a firm dough. Flavour with the spices marjoram, thyme, clove powder, salt and pepper. Stuff the mixture into the pig's stomach and sew up with kitchen string.
Place the pork stomach in boiling water and leave to cook for about 4 hours at a low temperature (approx. 75 degrees). Then remove from the pan and rinse in cold water. Dry and leave to cool. Then cut into slices and fry in a pan for a few minutes on each side with butter, for example, and serve with side dishes.
Or you can try it straight away in one of our restaurants.