Talk:Saumagen

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Why is this in Scottish Cuisine?

I think the reference to Scottish Cuisine ought to be removed - I think I remember seeing a link to this from Haggis which should definitely stay there, but there is no reference to this dish being remotely Scottish except that it's similar to haggis. I would remove it myself, but there could be something I don't know about the relationship between Saumagen and Haggis - if someone knows it, please explain it here. Otherwise, I vote that this dish does not belong in Scottish Cuisine. 09 May 05 67.101.113.10

will remove it - there is nothing except the similarity. Justinc 11:25, 19 May 2005 (UTC)[reply]

actually it was in incorrect attempt to link to the category... Justinc 11:27, 19 May 2005 (UTC)[reply]

saumagen

as being from the palatinate, i must let you know,that the skin IS eaten, unless its plastic (which is a sacrilege,id say) :) i have no idea where that came from that we dont eat it,but it must have been someone from outside the "Pfalz" justputting in my two cents worth. and i dont think its a problem to compare it to haggis, because we take the saumagen just as serious as the scots their haggis, even naming a wine after it, writing songs and poems on it we do. :) sincerely, Red, ah Redneckmormon 19:13, 28 February 2007 (UTC) Red

pennsylvania dutch

In the last paragraph on the Pennsylvania Dutch, it should be noted that the pig stomach is usually stuffed with a combination of diced potatoes, fresh and smoked sausage, and other ingredients. It is usually baked in the oven until brown. Dennis Gehris ----