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Home > Art, Film & Photography > Pflzer Kche: Pflzer Saumagen, Pflzer Leberwurst, Weck, Worscht Un Woi, Flammkuchen, Hoorische, Weinknorzen, Grumbeere, Quetschekuche
Pflzer Kche: Pflzer Saumagen, Pflzer Leberwurst, Weck, Worscht Un Woi, Flammkuchen, Hoorische, Weinknorzen, Grumbeere, Quetschekuche

Pflzer Kche: Pflzer Saumagen, Pflzer Leberwurst, Weck, Worscht Un Woi, Flammkuchen, Hoorische, Weinknorzen, Grumbeere, Quetschekuche


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About the Book

Kapitel: Pflzer Saumagen, Pflzer Leberwurst, Weck, Worscht Un Woi, Flammkuchen, Hoorische, Weinknorzen, Grumbeere, Quetschekuche, Grumbeersupp Mit Quetschekuche. Aus Wikipedia. Nicht dargestellt. Auszug: 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 crispy. 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 rec...http://booksllc.net/?l=de


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Product Details
  • ISBN-13: 9781159256968
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • No of Pages: 58
  • Spine Width: 3 mm
  • Weight: 95 gr
  • ISBN-10: 1159256969
  • Publisher Date: 22 Jul 2010
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: Pflzer Saumagen, Pflzer Leberwurst, Weck, Worscht Un Woi, Flammkuchen, Hoorische, Weinknorzen, Grumbeere, Quetschekuche
  • Width: 229 mm


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