Palatine cuisine

The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond.

The traditional Palatine cuisine is in parts very hearty and substantial mainly because the recipes were developed by the physically hard-working population or in times of poverty. In comparison to other regional German cuisines its dishes are also hotter and spicier. A typical spice used for sausage and potatoes is marjoram.

The most renowned dish from the Palatinate is Saumagen (meaning pig stomach) which is a mixture of lean pork, sausage meat, potatoes, onions, marjoram, cloves and pepper in a , traditionally a pig stomach, in which the mixture is simmered. As with most traditional dishes there are variations with additional ingredients and spices. The finished product is cooled, cut into finger-thick slices and sold at all butchers in the Palatinate region. The slices are fried and usually served with sauerkraut and bread or mashed potatoes, sometimes with brown sauce.

Coarse Bratwürste, liverwurst and blood sausage, liver Knödel and meat balls, the latter most commonly served with a horseradish sauce, are integral parts of the Palatinate cuisine.

Like in neighbouring Alsace, sauerkraut is a typical side dish in all seasons but especially in winter. Other very common additions to the main dish are mashed potato and brown sauce although many restaurants serve typical rye bread instead of the mashed potato.

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Wikipedia