Pfälzer Saumagen
Pfälzer Saumagen is a traditional specialty from Germany’s Palatinate region, made with diced pork, potatoes, onions, herbs, and warm spices stuffed into a cleaned pork stomach or large sausage casing. Once gently cooked, the Saumagen is sliced and often pan-fried until golden, then served with sauerkraut, potatoes, or crusty bread.
Ingredients
- 1 cleaned pork stomach, large sausage casing, or oven-safe cooking casin
- 1 1/2 lbs pork shoulder, cut into small cubes
- 1 lb ground pork or fresh bratwurst filling
- 1 1/2 lbs waxy potatoes, peeled and cut into small cubes
- 1 medium onion, finely diced
- 2 tbsp 2 tablespoons unsalted butter or neutral oil
- 2 tsp salt, or to taste
- 1 tsp freshly ground black pepper
- 1 tsp dried marjoram
- 1/2 tsp ground nutmeg
- 1/2 tsp ground coriander optional
- 1/4 tsp ground allspice optional
- 2 tbsp chopped fresh parsley
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs as needed
- water enough to cover
- 1 bay leaf
- 1 tsp salt for cooking water
- 6 black peppercorns
Instructions
Prepare the potatoes
- Bring a pot of salted water to a boil. Add the diced potatoes and blanch for 3 to 4 minutes, just until slightly softened but not fully cooked. Drain well and let cool.
- The potatoes should hold their shape. If they are cooked too long, they may break down in the filling.
Cook the onion
- Melt the butter or heat the oil in a small skillet. Add the diced onion and cook over medium heat until soft and translucent. Let cool slightly.
Mix the filling
- In a large bowl, combine the pork shoulder, ground pork or bratwurst filling, blanched potatoes, cooked onion, salt, pepper, marjoram, nutmeg, coriander, allspice, parsley, egg, and breadcrumbs.
- Mix gently but thoroughly. The filling should hold together but still show distinct pieces of pork and potato. If it feels too loose, add a little more breadcrumbs.
Fill the pork stomach or casing
- Rinse the cleaned pork stomach or casing according to your butcher’s instructions. Pat dry.
- Spoon the filling into the casing, leaving some room for expansion. Do not pack it too tightly, or the casing may burst during cooking. Tie the openings securely with kitchen twine.
Simmer gently
- Place the filled Saumagen in a large pot. Add enough water to cover, along with the bay leaf, salt, and peppercorns.
- Bring the water just below a simmer. Do not boil. Cook gently for about 2 to 2 1/2 hours, depending on size, keeping the water at a gentle poaching temperature.
- The Saumagen is done when the filling is firm and the center reaches 160°F / 71°C.
Rest and slice
- Carefully lift the Saumagen from the pot and let it rest for 15 to 20 minutes. Slice into thick pieces.
- At this point, it can be served as-is, but many cooks prefer the next step.
Pan-fry the slices
- Heat a little butter or oil in a skillet. Add the slices of Saumagen and fry over medium heat until golden brown and crisp on both sides.
- Serve hot with sauerkraut, potatoes, mustard, and bread.
Notes
Tips for the Best Saumagen
Do not overfill the casing. The filling expands as it cooks, and overstuffing can cause tearing. Keep the water below a boil. Gentle cooking helps the Saumagen hold together. Dice the potatoes and pork evenly. This gives the finished slices a better texture and appearance. Let the Saumagen rest before slicing. Resting helps the filling firm up. Pan-fry leftovers. Sliced Saumagen is especially delicious the next day, fried until crisp and served with mustard.What to Serve with Pfälzer Saumagen
Pfälzer Saumagen is traditionally served with hearty, simple sides. Sauerkraut is the classic partner, offering acidity that balances the richness of the pork and potatoes. Good side dishes include:- sauerkraut
- mashed potatoes
- fried potatoes
- potato salad
- rye bread
- German mustard
- braised red cabbage
- pickles