I finally got around to
get that Saumagen recipe I have promised u so very long ago. This
recipe comes from the kitchen of Hannelore Kohl, late wife of former
Chancellor Helmut Kohl. The dish is one of his favorites, that he liked
to feed to foreign heads of state, when they ate at his home. By the
way, the translation of the name is Palatinate Sow's Stomach, but don't
let that stop you from enjoying it. In the Palatinate, the dish is as
sacred almost to us as the Haggis to the Scot. Nowadays the most butcher
shops sell it in a plastic casing, not using the traditional stomach,
but I personally consider this a sacrilege. There is even a white wine
named after the dish. Come to the Pfalz & I'll feed you. :) (feel free 2
edit this header as u see fit)
Greetings from the
Palatinate (or Pfalz),
Pfaelzer
Saumagen
Serves 12
Filling
Ingredients:
3 lbs. pork,
neck and shoulder meat
3 lbs. blanched potatoes
3 lbs. minced pork (or meat from a bratwurst sausage)
Herb Mixture:
2-3
tablespoons salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon dried marjoram
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon dried thyme
1/2 teaspoon ground cardamom
1/2 teaspoon dried basil
Ground bay leaves, to taste
3 tablespoons diced onions
1 whole sow's stomach (order in advance from butcher)
2 tablespoons clarified butter
Cut the pork meat into cubes. Peel potatoes and cut into small cubes. Mix
the pork cubes, potatoes and the minced pork together and season to taste
with the herb mixture.
Wash the sow
stomach thoroughly under running cold water; pat dry. Tie two of the
openings with kitchen string. Through the third opening, fill the stomach
with the stuffing. When full, tie this opening as well. (Do not overstuff
or the stomach will burst.)
Bring a large
pot of salted water to a boil. Reduce heat and place stomach into the
water. Simmer for 3 hours. Don't let the water boil.
After 3
hours, remove the stomach from the pot, drain and serve, cutting into
slices at the table. Or, if you like, place the clarified butter in a
large skillet, then cook the stomach on all sides. Place in an oven
preheated to 400 degrees Fahrenheit and bake until crisp. Serve with
farmer bread, creamy mashed potatoes, sauerkraut, endive salad and local
Palatine wine. (Kallstadter Saumagen)
Should there
be leftovers, cut into slices the next day and fry the slices golden brown
in heated butter.
