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- Der Pfälzer Saumagen, oft auch nur Saumagen genannt, in der Pfalz mundartlich überwiegend Saumaache, aber auch Saumaage (z. B. im kurpfälzischen Raum) oder Saumaa (z. B. in Pirmasens und Umgebung) ausgesprochen, ist ein traditionelles Gericht der Pfälzer Küche. Der Magen stammt vom Schwein und dient, ähnlich wie die Darmhülle bei einer Wurst, als Hülle für die Füllung. Entgegen der gelegentlich – durchaus auch ernsthaft – verbreiteten Vermutung enthält der zubereitete Saumagen nicht den letzten Mageninhalt des Tieres.
- Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach". The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It isn't 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 oven, it becomes crisp. The dish is somewhat similar to the Scottish haggis, although the stuffing is quite different. Saumagen stuffing consists of potatoes, carrots and pork, usually spiced with onions, marjoram, nutmeg and white pepper, in addition to which, various recipes also mention cloves, coriander, thyme, garlic, bay leaf, cardamom, basil, caraway, allspice, and parsley. Sometimes beef is used as well; a variant popular in autumn replaces some or all of the potatoes with chestnuts. 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 sauerkraut and mashed potatoes or stored in the refrigerator for later use. To warm it again, the saumagen is cut into slices approximatel 1/2 to 1 inch thick, which are then fried in an open pan. The typical accompanying drink is usually a dry white wine, sometimes a German beer. Saumagen was created in the 18th century by Palatinate farmers who used leftovers to make a new dish. Today the ingredients are not leftovers at all; indeed the butchers creating saumagen use very high-quality ingredients. Helmut Kohl, the German chancellor from 1982 to 1998, who came from the Palatinate, gave the heretofore very local dish some international recognition. He served saumagen to many foreign visitors such as Margaret Thatcher, Mikhail Gorbachev, Ronald Reagan and Bill Clinton. Kohl was sometimes ridiculed for this in other parts of Germany, where it was perceived as just another sign of his alleged provinciality. The connotations invoked by the mere term "sow's stomach" in people who are not really familiar with the dish (which included most Germans outside the Palatinate region) did not help either. In the Pennsylvania Dutch region of the United States, the dish, known locally as seimaage, 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 Thanksgiving among Pennsylvania Dutch families. This tradition stems from the Old World, with the bulk of Pennsylvania Dutch settlers originating from the Palatinate. Unlike the German version, the dish is typically baked for several hours, rather than boiled.
- El Pfälzer Saumagen (conocido en la cocina alemana también sólo como Saumagen), es un plato tradicional de la Gastronomía del Palatinado en el Palatinado de alto contenido cárnico que es servido sólo como comida principal. Su contenido es similar al de una Weißwurst pero contiene la tripa de la vaca (Pelle).
- O Pfälzer Saumagen, citado comumentemente apenas como Saumagen (estômago de porca), no dialeto da região do palatinado dito Saumaache ou Saumaage, é um prato tradicional da gastronomia do palatinado. O estômago provém de porco e serve como invólucro comestìvel, semelhantemente à salsicha.
- Suggmage, från tyskans (Pfälzer) Saumagen, traditionell maträtt från Pfalz-regionen i Tyskland, där den utgör typisk husmanskost. Maträtten har fått sitt namn av att dess ingredienser vid tillagning fylls i en (väl rengjord) magsäck från gris (inte nödvändigtvis en sugga). Ingredienserna, alla finhackade och blandade före fyllning, är framför allt magert fläskkött, fett fläsk, potatis och olika kryddor. Ibland förekommer också ägg och morötter. Antalet exakta recept, särskilt avseende kryddning och tillbehör, anses vara lika stort som antalet husmödrar i Pfalz. Efter fyllning och tillslutning tillagas suggmagen i hett (dock ej kokande) vatten. Därefter skivas suggmagen i grova skivor, och steks vanligen före servering. Själva magen (som utgör skivornas kant) äts oftast inte. Stekt suggmage smakar ungefär som den svenska maträtten pytt i panna. Traditionen att utnyttja ett slaktdjurs magsäck för tillagning av mat förekommer också på andra håll, exempelvis i den skotska maträtten Haggis, där (till skillnad mot suggmage) även inälvor utnyttjas som ingredienser. Den tidigare tyske förbundskanslern Helmut Kohl, bördig från förbundslandet Rheinland-Pfalz, blev känd som en stor älskare av suggmage.
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- El Pfälzer Saumagen (conocido en la cocina alemana también sólo como Saumagen), es un plato tradicional de la Gastronomía del Palatinado en el Palatinado de alto contenido cárnico que es servido sólo como comida principal. Su contenido es similar al de una Weißwurst pero contiene la tripa de la vaca (Pelle).
- O Pfälzer Saumagen, citado comumentemente apenas como Saumagen (estômago de porca), no dialeto da região do palatinado dito Saumaache ou Saumaage, é um prato tradicional da gastronomia do palatinado. O estômago provém de porco e serve como invólucro comestìvel, semelhantemente à salsicha.
- Der Pfälzer Saumagen, oft auch nur Saumagen genannt, in der Pfalz mundartlich überwiegend Saumaache, aber auch Saumaage (z. B. im kurpfälzischen Raum) oder Saumaa (z. B. in Pirmasens und Umgebung) ausgesprochen, ist ein traditionelles Gericht der Pfälzer Küche. Der Magen stammt vom Schwein und dient, ähnlich wie die Darmhülle bei einer Wurst, als Hülle für die Füllung.
- Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach". The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It isn't 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 oven, it becomes crisp.
- Suggmage, från tyskans (Pfälzer) Saumagen, traditionell maträtt från Pfalz-regionen i Tyskland, där den utgör typisk husmanskost. Maträtten har fått sitt namn av att dess ingredienser vid tillagning fylls i en (väl rengjord) magsäck från gris (inte nödvändigtvis en sugga). Ingredienserna, alla finhackade och blandade före fyllning, är framför allt magert fläskkött, fett fläsk, potatis och olika kryddor. Ibland förekommer också ägg och morötter.
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