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Saumagen is a very popular German sausage that is cooked in the Palatine Region. The name of the sausage can be loosely translated as sow’s sausage as it consists of a meat stuffing in lining made of a sow’s stomach.


Saumagen was first created in the 18th century by local Palatine farmers. They wanted to utilize left over meat and vegetables to make a new dish that would last for a longer period of time. As a result, potatoes, leeks, herbs and pork meat was stuffed into a sow’s stomach which was then boiled to make it last longer as well as serve many people at the same time.

Saumagen recipe: Ingredients Used and Preparation Overview

Fatless pork belly or beef is used for the stuffing. It is mixed with milk and bread, boiled potatoes, eggs, onions, herbs, garlic, and seasoning and kept ready for stuffing. The actual herbs and seasonings will vary according to the households or butchers preparing the sausage. The casing is made from a female pig’s stomach and it has to be cleaned and soaked overnight. The filling is then stuffed into the casing and the openings are sutured shut. The Saumagen sausage has to be cooked in simmering water for 3 hours without boiling. Boiling water causes the stomach lining to split open and spill the filling.

Serving Suggestions

The casing of the Saumagen sausage does not taste like conventional sausages. It has an almost meat-like feel to it and this makes the sausage very heavy for the diner. After boiling, the sausage is cut into one inch slices and panfried or roasted before serving. It is served with black rye bread, sauerkraut, and white Reisling wine or German beer.

Popular Variations of the Saumagen Recipe

  • In the US, Pennsylvania Dutch families of German descent create a local version called the seimaage, Dutch Goose, hogmal, pig stomach, or stuffed hog maw. This is served during Thanksgiving instead of roast turkey.
  • Modern German butchers do make a version that does not use the sow’s stomach but this affects the taste of the dish.

Miscellaneous Facts

German chancellor, Helmut Kohl was a fan of this dish and he is credited with making it popular. He served the dish to all visiting heads of state like Margaret Thatcher, and Bill Clinton.


A wine is also named after the dish and it is made in Kallstadt a region in Palatinate, Germany