Saumagen literally means “pig’s stomach” (sau=sow, pig, magen=stomach) but like a sausage, the stomach is only used to accommodate its filling. In Pfalz region the sausage is as sacred almost as the Haggis to the Scotts (a traditional haggis was stuffed inside the sheep’s stomach, which was sewn closed). Helmut Kohl, the German former chancellor from 1982 to 1998, who came from Pfalz area, loved Saumagen so much that he had it served to visiting premiers, including Margaret Thatcher, Mikhail Gorbachev, Ronald Reagan and Bill Clinton. The story goes that he even invited them to a restaurant named Deidesheimer Hof, located in the small village Deidesheim where they all enjoyed the dish. Originally, Saumagen was a poor man’s dish which was made with leftover cuts, but nowadays it becomes more appetizing: lean pork meat, various herbs and spices, cured red show-meat as well as diced potatoes.

Pork meat from upper shoulder and neck area500 g1.10 lb
Pork belly200 g0.66 lb
Pork meat with some connective tissue*300 g0.66 lb
Potatoes500 g1.10 lb
Ingredients per 1000g (1 kg) of materials
Salt30 g5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Marjoram, rubbed1.0 g1 tsp
Thyme, rubbed1.0 g1 tsp
Basil, rubbed1.0 g1 tsp
Allspice, ground1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Cardamom0.5 g1/2 tsp
Ginger0.5 g1.2 tsp
Bay leaves, ground2 leaves2 leaves
Onions, diced30 g1 oz
  1. Cut shoulder meat and pork belly into 20 mm (3/4") cubes. Mix with salt and Cure #1 and pack firmly into a suitable container, Cover with a clean cloth and hold in refrigerator for 2 days. This curing step will color the meat red so it will be more visible in sausage slices.
  2. Dice potatoes into 20 mm (3/4") pieces. Place in water until ready for stuffing otherwise they will turn dark.
  3. Grind pork meat with connective tissue through 3 mm (1/8") plate.
  4. Mix all meats with spices together.
  5. Stuff the mixture loosely into pork stomach or 100 mm synthetic waterproof casings. Sew with twine stomach openings leaving only one for stuffing.
  6. Tie it off when the stomach is filled.
  7. Bring a large pot of water to boil. Insert the stomach, lower the heat and cook at 85° C (185° F) for 3 hours. Hot Saumagen can be served now directly with sauerkraut and mashed potatoes OR place the stomach in cold water for 15 minutes, then drain and finish cooling on a flat surface.
  8. Refrigerate.
* pork shoulder, legs, jowls, up to 5% skins.
To warm up again cut the Saumagen into slices 12-25 mm (1/2-1") thick and fry in some fat on both sides. You may also bake the sausage in the oven at 204° C (400° F).
Saumagen is a large sausage so at home or in restaurants it is sliced and pan fried, then served with sauerkraut or mashed potatoes.
The dish is somewhat similar to the Scottish haggis, although the stuffing is quite different.
Curing time not included in preparation time.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages