FRIED HOG MAW RECIPE RECIPES

Steps:

• Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
• Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
• Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
• Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
• Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!

Steps:

• Preheat oven to 350° F.
• Mix together the crumbled fresh and sliced smoked sausages, cubed potatoes, chopped onions (and shredded cabbage if using), parsley, and salt and pepper to taste.
• Sew the SMALL opened end of the stomach with cooking twine to close, leaving a large opening for stuffing. Sew up any additional tears.
• Stuff sausage mixture into stomach, pressing well with each addition, stomach will stretch as filled.  Once stuffed, sew closed the remaining open end with cooking twine or thread.
• Place stuffed stomach in a shallow roasting pan. Pour a little water into the pan.
• Roast uncovered until potatoes (and cabbage if using) are tender and stomach is crispy, about 2 hours or so, basting about every 20 minutes with water or pan juices. If browning too quickly, cover with a tent of aluminum foil.
• Remove stomach from roasting pan. Slice stomach into 1 inch thick slices or scoop filling out.