Saumagen

Palatine pig's stomach is a meat dish made from pork, sausage meat and potatoes. The name is derived from the Palatinate region and the stomach of the pig, so the female domestic pig. In the Palatinate itself is usually dispensed with the indication of origin and the court called only pig's stomach, which Saumage or Saumaache is pronounced dialect.

Production

Depending on the recipe you cooked cured lean pork in water and then cut it into large cubes. Alternatively, you can half the meat raw and adds it to the sausage mass. When onions are used to fry them first in bold. The potatoes are cut into smaller cubes, which are then blanched; alternative recipes also recommend the use of rotated through a meat grinder potatoes. Typical spices are salt, pepper, allspice, thyme, bay leaf, marjoram, and depending on the recipe nutmeg or mace.

The ingredients and spices are mixed into a mass. This mass is filled in pig stomachs or intestines alternatively in large diameter ( 75-90 mm). Then we cooked the pig's stomach in hot, not boiling water.

In the fall you can instead of potatoes or additionally chestnuts ( chestnuts, Palatine " Keschde " ), either chopped or whole, put in the filling. The starch content of chestnuts is sufficient to bind the filling, so that even a Keschde - pig's stomach can be eaten sliced.

Enjoyment

In general, pig's stomach is eaten hot, either directly after production or after re- warming. But to cut the pig's stomach into thick slices, and focuses them directly or after additional browning in the pan on the plate on.

Pig's stomach is combined with various dishes. Widely used is the consumption together with potatoes and sauerkraut or sauerkraut.

As a drink for pig's stomach dry white wine, such as Riesling, or White Autumn is recommended by the Portuguese in the wine producing regions of the front and southern Palatinate region. In the western and northern Palatinate, however, more beer is drunk it.

History

The origin of the Saumagens is controversial: on the one hand, he was allegedly in the 18th century as a " poor man's food", which was invented by farmers to exploit battle remnants of pigs in this way. On the other hand, claims that the production of the Saumagens for which you use the best ingredients is, has always been the highlight of every pig slaughter in the Palatinate.

In the 1980s and 1990s, the pig's stomach became Germany -wide recognition by the then Chancellor Helmut Kohl, who - often in his Palatine home - state guests such as Margaret Thatcher, Mikhail Gorbachev, Ronald Reagan and François Mitterrand was hosting with the typical court.

Since 1992, the townspeople Schiffer Karnevalsgesellschaft Schlotte awards every year during the carnival the pig's stomach Order.

In the southern Palatinate town of Landau since 2002 takes place the International Palatinate pig's stomach - competition in which the best pig's stomach of the Year will be announced. Most rich about 150 participants their creations, among which there are also exceptional variants, eg with fish or venison filling. The first prize winners were the restaurateurs Imke Bruns and Iris Wittmann, taken in the following year, even in the jury.