Sliced White Pudding

Average: 0 (0 votes)
(0 votes)
Sliced White Pudding
share Share
bookmark_border Copy URL
1 hr
ready in 2 h. 10 min.
Ready in


For the lemon sauce
1 floury potato (diced)
1.333 cups vegetable stock
¼ cup dry white wine
1 stalk Lemongrass
cup cream (min. 30% fat)
butter (as desired)
For the lettuce
2 tsps butter
2 Lettuce (halved, stalk removed)
4 tsps dry white wine
crushed Red pepper flakes (to garnish)
How healthy are the main ingredients?
Product recommendation
This recipe is a variant on traditional Palatinate Saumagen. Traditionally, the ingredients are encased in an empty pig's stomach and, after poaching, the whole thing is cut into slices and fried. The most important ingredients of Saumagen, apart from the stomach, are potatoes, lean pork or ham, sausagemeat and sometimes egg and onions. It is usually spiced with pepper, marjoram and nutmeg, but often also with thyme, garlic or crushed bay leaves. It is often served with mashed potato, sauerkraut or roast potatoes.

Preparation steps

Put the chanterelles in water, bring to the boil briefly then leave to soak for around 15 minutes.
Blanch the vegetables in boiling salted water so that they retain a slight bite, then drain and quench in cold water.
Heat the butter and fry the diced bread until golden.
Combine the ham, sausagemeat, egg, white wine and cream. Squeeze the water out of the chanterelles and add to the mixture together with the vegetables and fried bread. Season with salt, ground black pepper, a pinch each of nutmeg and marjoram, and the thyme.
Take a sheet of aluminium foil, approx. 40x20 cm, and line with cling film. Tip the sausagemeat mixture onto the film and shape into a large sausage shape. Roll up in the foil and twist the ends firmly like a sweet.
Heat plenty of water in a large saucepan and cook the pudding just below boiling point for 40-45 minutes.
For the sauce, boil the diced potato in the vegetable stock with the white wine and lemongrass for approx. 6 minutes until soft. Remove the lemongrass. Blend the potato in the stock to a fine purée and add a pinch of turmeric and the cream. Bring to the boil briefly and foam up using a stick blender. Season with salt and add butter if desired.
For the lettuce, heat the butter in a non-stick frying pan and fry the lettuce hearts for 3-4 minutes on all sides. Season with a pinch of sugar, salt and a pinch of allspice and deglaze with the white wine.
Remove the Saumagen from the water, unwrap and cut into slices. Arrange on plates with the lemon sauce and lettuce hearts. Serve garnished with chilli flakes.