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Pfaelzer Saumagen

Dear Alistair,

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.

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