Palatinate Saumagen
"Saumagen" is perhaps the most typical palatinate dish with its legendary reputation. Nowhere you will find something similar to it. To be honest, it is very difficult to prepare and you need to be very hungry and thursty. You can prepare it in various ways: classically cooked, roasted or fried in slices. If you try it once, you will always want to taste it again and again.
Order a small fresh Saumagen from the butcher. It includes 750g pork belly and 750g potatoes. Cut all in 1 cm big cubes (cook potato cubes shortly). Add 2 pounds of fine sausage filling, 2 - 3 soaked and pressed buns, 4 - 6 eggs, salt, pepper, nutmeg and marjoram. Do not fill the belly too tight (or it will burst while cooking) and bind the three holes. Put in into boiled salt water for 3 hours, but do not cook! Serve it in slices. Many prefer to bake it after cooking with hot oil in the oven to make it crunchy. It is definitely a sensation to your guests, if you serve the Saumagen together with fresh bread, sauerkraut and wine.
Ingredients
750g ham
750g pork belly
750g potatoes
2 pounds sausage filling
2 - 3 buns
4 - 6 eggs
salt, pepper,
nutmeg, marjoram
salted water