Saumagen slices (Palatinate stuffed pork stomach) from the airfryer

⏱ 39 min · 🍽️ 4 Portionen · 🧂 7 Zutaten

Zutaten

  • 600 g Saumagen (already cooked, in 1.5 cm thick slices)
  • 1 tbsp rapeseed oil
  • 1 tsp salt
  • pepper to taste
  • 1 tsp sweet paprika
  • 300 g sauerkraut
  • 200 g mashed potato

Zubereitung

  1. Pat the Saumagen slices dry and brush them thinly with the rapeseed oil on both sides.
  2. Season the slices with the salt, the pepper and the sweet paprika.
  3. Preheat the airfryer to 190 °C.
  4. Lay the slices in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Brown them at 190 °C.
  5. Turn the slices carefully with a wide spatula and finish browning them at 190 °C until they have reached 70 °C all the way through. The Saumagen is already cooked, so this is only about crust and heat.
  6. Meanwhile, warm the sauerkraut in a pan with a splash of water and heat the mashed potato through over a water bath.
  7. Arrange the slices on the sauerkraut and serve the mashed potato alongside.
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Saumagen slices (Palatinate stuffed pork stomach) from the airfryer – Rezept und Bild mit KI erstellt, redaktionell geprüft
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Saumagen slices (Palatinate stuffed pork stomach) from the airfryer

A German classic from Rhineland-Palatinate, here in the quick version: ready-cooked Saumagen in thick slices, well browned outside and showing the coarse pattern of meat and potato cubes inside. Unlike Pfälzer Saumagen, where the whole stuffed stomach poaches for hours just below boiling point, here only what is already cooked is fried up. In the pan the slice turns crisper outside, while in the basket nothing spatters and the slices stay in one piece.

⏱

Kochzeit

39 min

🍽️

Portionen

4

🧂

Zutaten

7

Original ansehen ↗

Nährwerte

pro Portion

430 kcal

Kalorien

21 g

Eiweiß

30 g

Fett

15 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~0,45 € · ~0,10 €/Portion
  • 🛒

Zubereitung

  1. 1

    Pat the Saumagen slices dry and brush them thinly with the rapeseed oil on both sides.

  2. 2

    Season the slices with the salt, the pepper and the sweet paprika.

  3. 3

    Preheat the airfryer to 190 °C.

  4. 4

    Lay the slices in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Brown them at 190 °C.

  5. 5

    Turn the slices carefully with a wide spatula and finish browning them at 190 °C until they have reached 70 °C all the way through. The Saumagen is already cooked, so this is only about crust and heat.

  6. 6

    Meanwhile, warm the sauerkraut in a pan with a splash of water and heat the mashed potato through over a water bath.

  7. 7

    Arrange the slices on the sauerkraut and serve the mashed potato alongside.

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