Saumagen slices (Palatinate stuffed pork stomach) from the airfryer

⏱ 39 min · 🍽️ 4 Servings · 🧂 7 Ingredients

Ingredients

  • 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

Instructions

  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 – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

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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.

⏱

Cook time

39 min

🍽️

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

430 kcal

Calories

21 g

Protein

30 g

Fat

15 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.45 · ~€0.10/serving
  • 🛒

Instructions

  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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