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184:. Kohl came from the Palatinate and his enthusiasm for the very local dish brought it to a wider public. Some Germans viewed this attachment as a sign that Kohl was unsophisticated and provincial, but some saw it as a clever way of advertising his home region, as local butchers and restaurants experienced an increase of saumagen sales during and after
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region, a festival that involved the ceremonial slaughter of a pig and that is still celebrated in some wine-growing districts when the vintage is finished and when winter is near. Today the saumagen offered by German butchers and restaurants uses high-quality ingredients. Luise
Wilhelmine Henninger
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in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casing (intestines or artificial casing). Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the
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There is controversy regarding the origin of the dish: one theory claims that saumagen was created in the 18th century by
Palatinate farmers to make use of slaughtering residues (schlachtreste). Another theory insists that saumagen has always been the highlight of each local
223:, hogmal, stuffed hog maw ("maw" is an old word for stomach), simply pig stomach, or “Dutch goose” (by those who are not Pennsylvania Dutch) is popular during the harvest season. Traditionally, pig stomach, not turkey, was the main course for
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to 1 inch thick (1.3 to 2.5 cm), which are then fried in an open pan. The typical accompanying drink in the wine region of the
Palatinate is usually a dry white wine, and in the Palatinate forest to the west, preferably a local beer.
158:, is said to have saved the largely forgotten saumagen recipe and to have elevated it to a culinary delight, eventually. The dish lends its name to a Riesling vineyard in Kallstadt as "Saumagen Kallstadt".
117:. The larger ingredients are diced finely. After that, the saumagen is cooked in hot water, slightly below boiling temperature to prevent rupture of the stomach. It is either served directly with
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207:. Unique recipes include e.g. fish or deer stuffing. The first laureates, Imke Bruns and Iris Wittmann are now members of the jury.
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or stored in the refrigerator for later use. To warm it again, the saumagen is cut into slices approximately
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from 1982 to 1998, loved saumagen and had it served to visiting heads of state and government, including
113:. Sometimes beef is also used; a variant popular in autumn replaces some or all of the potatoes with
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Saumagen stuffing consists of potatoes and pork, usually spiced with onions,
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version, the dish is typically baked for several hours, rather than boiled.
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Der
Saumagen – Entdeckungsreise ins Innere eines Pfälzer Küchenklassikers
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154:(1871–1951), cook and landlady at the Weinhaus Henninger in
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region of the United States, the dish, known locally as
350:] (in German) (Editions Hölker ed.). Münster.
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German stuffed dish of potatoes and pork with spices
199:has awarded the Order of the Saumagen since 1992.
472:Saumagen-Wettbewerb zeigt viele Rezeptvarianten
479:, 6. November 2014; retrieved, 7 February 2016
312:Die Fabrikation feiner Fleisch- und Wurstwaren
260:(in German), Annweiler: Verlag Plöger Medien,
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453:(in German). Karnevalsgesellschaft Schlotte
370:: CS1 maint: location missing publisher (
205:Internationale Pfälzer Saumagen-Wettbewerb
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231:families. This tradition stems from the
398:David Frogier de Ponlevoy (2006-12-21).
424:"Wie Köchin Luise den Saumagen rettete"
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316:Maison d’édition spécialisée allemande
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448:"Die Verleihung des Saumagenordens"
400:"Ex-Kanzlers Leib- und Magenspeise"
310:Hermann Koch; Martin Fuchs (2009).
203:hosts a Saumagen-competition, the
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377:Literature by and about Saumagen
77:; various recipes also mention
239:settlers originating from the
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292:boiled in a sheep's stomach
52:. The dish is similar to a
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341:Das Kochbuch aus der Pfalz
339:Marie-Louise Weiß (2002).
318: ed.). Dt. Fachverl.
256:Judith Kauffmann (2003),
57:oven, it becomes crisp.
381:German National Library
24:
33:[zaʊ̯ˈmaːɡŋ̩]
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314:(in German) (22nd,
235:, with the bulk of
451:(PDF; 3,6 MB)
237:Pennsylvania Dutch
229:Pennsylvania Dutch
217:Pennsylvania Dutch
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325:978-3-86641-187-6
174:Mikhail Gorbachev
170:Margaret Thatcher
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243:. Unlike the
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288:is a savory
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225:Thanksgiving
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195:society in
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186:state visits
182:Bill Clinton
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147:Schlachtfest
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75:white pepper
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162:Helmut Kohl
46:German dish
490:Categories
457:2012-12-18
433:2016-11-28
409:2011-06-14
297:References
280:Grützwurst
241:Palatinate
166:chancellor
151:Palatinate
119:sauerkraut
89:, garlic,
50:Palatinate
383:catalogue
366:cite book
284:Scottish
233:Old World
156:Kallstadt
115:chestnuts
83:coriander
477:Die Welt
274:See also
221:seimaage
193:Carnival
107:allspice
95:cardamom
91:bay leaf
67:marjoram
61:Stuffing
44:") is a
28:Saumagen
379:in the
290:pudding
215:In the
149:in the
140:History
130:⁄
111:parsley
103:caraway
54:sausage
42:stomach
475:. In:
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286:Haggis
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245:German
227:among
201:Landau
109:, and
79:cloves
71:nutmeg
347:Pfalz
343:[
99:basil
87:thyme
372:link
352:ISBN
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