Smoked Sow's Stomach (Palatinate style)
The Palatinate Saumagen is a stuffed pork stomach specialty made from meat, potatoes, spices, and herbs, which is cold-smoked after cooking. The smoking gives it an aromatic crust and longer shelf life. It is considered the most famous culinary emblem of the Palatinate region.
Ingredients(for 1 kg)
Instructions
Preparation of the stomach
24 hoursThoroughly rinse the pork stomach under running water, soak in salted water with a little vinegar for 24 hours, and rinse again. Dice all filling ingredients (approx. 1-2 cm) and mix with curing salt and spices.
Filling and sewing
30 minutesLoosely fill the stomach with the meat and potato mixture (not too tightly, as the potatoes will swell). Sew up the opening with kitchen twine. Pierce the filled stomach several times with a toothpick.
Cooking
2-3 hoursPlace the sow's stomach in hot, non-boiling water (approx. 80 °C) and cook for 2-3 hours until a core temperature of 70-75 °C is reached. Remove, pat dry, and let cool completely.
Cold smoking
8-12 hoursCold-smoke the cooled, dry sow's stomach at 20-28 °C with beech and cherry wood. Smoke in intervals of 2-3 hours with 1-hour breaks. The surface should take on a golden-brown to mahogany-colored tint.
Pro Tip
Dry the cooked sow's stomach well before smoking and let it air-dry for 1-2 hours in cool air. Cherry wood provides a slightly sweet smoke note that perfectly complements the spices.
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