Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach," but the stomach is seldom eaten. Indeed, it is used like a casing (German Pelle, Palatinian Haut) as with sausage, rather similar to the Scottish haggis. Saumagen consists of potatoes, carrots and pork, usually spiced with onions, marjoram, nutmeg and white pepper, in addition to which, various recipes also mention cloves, coriander, thyme, garlic, bay leaf, cardamom, basil, caraway, allspice, and parsley. Sometimes beef is used as well. The larger ingredients are diced finely. After that, the saumagen is cooked in hot water and either served directly with sauerkraut and mashed potatoes or stored in the refrigerator for later use. To warm it again, the saumagen is cut into slices approximately 1 - 2 centimeters thick, which are then fried in an open pan. The typical accompanying drink is a dry white wine.