HOG MAULS RECIPES
PIG'S STOMACH (HOG MAW) | JUST A PINCH RECIPES
I know, I know, I know. You're spazzing right now. Pig's stomach??? But, hear me out. This is a wonderful PA Dutch dish. I don't eat the stomach itself, although many people do. However, it does give the most outstanding flavor as you cook it. This was one of my favorites growing up that my Grandma Mertz would make. My son threw a fit today that I was making this and insisted he was not going to eat it. As he smelled the flavors all day, he converted & just finished a big plate of it. :)
Provided by Michelle Koletar/Mertz @Mertzie
Categories Pork
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 7
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!
CHITLINS AND HOG MAWS | JUST A PINCH RECIPES
THIS IS A NEW YEARS TRADITION AT OUR HOUSE ALONG WITH BLACKEYED PEAS, YAMS ,GREENS, AND CORNBREAD!
Provided by FANNIE MCCOY @ZAYDEN2
Categories Other Main Dishes
Prep Time 1 hours
Cook Time 4 hours
Number Of Ingredients 10
Steps:
- WASH THE CHITLINS AND HOG MAW, VERY WELL, PLACE HOG MAW IN A LARGE POT AND ADD ALL SEASONINGS. NOW COVER WITH WATER AND BRING TO A RAPID BOIL;
- REDUCE HEAT TO MED. AND COOK UNTIL TENDER ABOUT 3 HOURS.WHEN TENDER TAKE HOG MAW OUT OF WATER AND LET COOL.MEANWHILE, ADD CHITLINS TO THE SAME WATER AND COOK UNTIL TENDER (ADDING MORE OF THE SAME SEASONINGS IF NECESSARY )NOW CUT HOG MAWS UP INTO 1 IN.PIECES AND MIX THEM IN WITH CHITLINS AND SIMMER FOR ABOUT 10 MIN. SERVE HOT
More about "hog mauls recipes"
STUFFED HOG MAW [ PA DUTCH] RECIPE - FOOD.COM
Make and share this Stuffed Hog Maw [ Pa Dutch] recipe from Food.com.
From food.com
Total Time 3 hours
Calories 924.8 per serving
From food.com
Total Time 3 hours
Calories 924.8 per serving
- Bake at 350 for 3 hours. Less meat and potatoes could be use, and your favorite bread filling added to one end of maw.
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SOUL FOOD CHITTERLINGS RECIPE - HOW TO CLEAN AND COOK CHITLINS
Chitterlings is one of those recipes that you have to try for a true soul food experience. We teach you how to clean and cook chitlins in your kitchen without the smell.
From soulfoodandsoutherncooking.com
Total Time 210 minutes
Cuisine American
Calories 479 cal per serving
From soulfoodandsoutherncooking.com
Total Time 210 minutes
Cuisine American
Calories 479 cal per serving
- Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti.
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STUFFED HOG MAW [ PA DUTCH] RECIPE - FOOD.COM
Make and share this Stuffed Hog Maw [ Pa Dutch] recipe from Food.com.
From food.com
Total Time 3 hours
Calories 924.8 per serving
From food.com
Total Time 3 hours
Calories 924.8 per serving
- Bake at 350 for 3 hours. Less meat and potatoes could be use, and your favorite bread filling added to one end of maw.
See details
PIG'S STOMACH (HOG MAW) | JUST A PINCH RECIPES
I know, I know, I know. You're spazzing right now. Pig's stomach??? But, hear me out. This is a wonderful PA Dutch dish. I don't eat the stomach itself, although many people do. However, it does give the most outstanding flavor as you cook it. This was one of my favorites growing up that my Grandma Mertz would make.
My son threw a fit today that I was making this and insisted he was not going to eat it. As he smelled the flavors all day, he converted & just finished a big plate of it. :)
From justapinch.com
Reviews 5
Category Pork
From justapinch.com
Reviews 5
Category Pork
- 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!
See details
PENNSYLVANIA DUTCH HOG MAW – A COALCRACKER IN THE KITCHEN
Hog Maw is a pig's stomach traditionally stuffed with cubed potatoes, sausage, onions and seasoning then baked.
From acoalcrackerinthekitchen.com
Category Entree
Cuisine Pa. Dutch, Coal Region
From acoalcrackerinthekitchen.com
Category Entree
Cuisine Pa. Dutch, Coal Region
- Remove stomach from roasting pan. Slice stomach into 1 inch thick slices or scoop filling out.
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HOW TO FRY HOG JOWL : TASTE OF SOUTHERN
Follow step-by-step, photo illustrated instructions to fry up some good old Southern Hog Jowl. Often referred to as Pork Jowl Bacon, it's not just for New Years Day. We'll show you how easy it is to slice it for frying, or to use it as seasoning in lots of your favorite beans and greens side dishes.
From tasteofsouthern.com
Reviews 4.4
Total Time 25 minutes
Cuisine American
From tasteofsouthern.com
Reviews 4.4
Total Time 25 minutes
Cuisine American
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HOG MAW RECIPE | ALLRECIPES
Jun 08, 2018 · Directions Step 1 Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted... Step 2 Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and... Step 3 Roast uncovered for 40 to 50 minutes ...
From allrecipes.com
From allrecipes.com
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HOG MAW (PENNSYLVANIA DUTCH) | TASTY KITCHEN: A HAPPY ...
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PIG STOMACH (HOG MAW) – MY GRANDMAS' RECIPES
Feb 13, 2009 · HOG MAWS AND CHITTLIN’S: Here is a recipe for hog maws that has been handed down through the years in my family. Cleaning the hog maws: Most hog maws that come from the grocery store have been pre-boiled to remove the slime. If the maws are slimey, they must be rinsed in cold, running water and put into a pot of cold or warm water with enough ...
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From mygrandmasrecipes.wordpress.com
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COOKING HOG MAWS SOUTHERN STYLE - ALL INFORMATION ABOUT ...
Chitlins and Hog Maws | Just A Pinch Recipes hot www.justapinch.com reduce heat to med. and cook until tender about 3 hours.when tender take hog maw out of water and let cool.meanwhile, add chitlins to the same water and cook until tender (adding more of the same seasonings if necessary )now cut hog maws up into 1 in.pieces and mix them in with ...
From therecipes.info
From therecipes.info
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PIG STOMACH (HOG MAW) – MY GRANDMAS' RECIPES
Feb 13, 2009 · HOG MAWS AND CHITTLIN’S: Here is a recipe for hog maws that has been handed down through the years in my family. Cleaning the hog maws: Most hog maws that come from the grocery store have been pre-boiled to remove the slime. If the maws are slimey, they must be rinsed in cold, running water and put into a pot of cold or warm water with enough ...
From mygrandmasrecipes.wordpress.com
From mygrandmasrecipes.wordpress.com
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HOG MAWS - RECIPES | COOKS.COM
Enter your email to signup for the Cooks.com Recipe Newsletter. Home > Recipes > hog maws. Results 1 - 10 of 14 for hog maws. 1 2 Next. 1. HOG MAW. Combine all ingredients well. Stuff the stomach with mixture. Sew up the opening. Bake at 350 degrees in baking pan with water in bottom to ...
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From cooks.com
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HOW TO COOK HOG MAWS - COOKING TOM
Sep 14, 2021 · Bring the salted water back to boiling over low heat and allow the hog maw to cook for about 30 min. Turn off the stove and remove the pork from the pan. Let the meat cool until it reaches room temperature. Peel the skin off and cut the flesh into bite sized pieces. Serve the cooked hunk of pork with the juices from cooking the mince.
From cookingtom.com
From cookingtom.com
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WHAT IS A HOG MAUL (OR MAW)AND WHAT DO I DO WITH IT ...
Aug 28, 2019 · Stuffed Pig?s Stomach 1 pound fresh sausage1 pig?s stomach8 large potatoes, peeled and cut into ½-inch cubes¼ cup water1 tablespoon salt * Combine the potatoes with the sausage and salt. Stuff into the pig’s stomach and sew up the opening. Place in a roasting pan with the water, cover and bake at 300 degrees F for 3 hours.
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From swine.extension.org
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FRIED CHITTERLINGS AND HOG MAWS | RECIPES WIKI | FANDOM
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From recipes.fandom.com
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AUNT BESSIE'S PORK STOMACHS (HOG MAWS) - AUNT BESSIE'S FOODS
Our Aunt Bessie's Pork Stomachs ( Hog Maws ) are hand selected, trimmed, washed and then packed in a convenient 3 lb package. Simply rinse, cook, and enjoy!
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HOG MAWS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Hog maws are the exterior lining of a pig's stomach and are a part of the cuisine of many cultures, such as the Pennsylvania Dutch and African-American soul food. In order to cook hog maws, you have to properly clean them first. Fortunately, cleaning hog maws is actually pretty easy.
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HOW TO COOK HOG MAWS | OUR EVERYDAY LIFE
Hog maws are high in fat and cholesterol. Small servings with other side dishes are healthiest. To reduce the fat, set the stuffed hog maw on a wire rack while roasting to raise it above the fat drippings. When cooking hog maws and chitterlings, clean both thoroughly, boil them, simmer for three hours and cut them into 1-inch pieces before serving.
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HOW TO COOK HOG MAWS IN CROCK POT? - SMOKED
Mar 08, 2021 · Over medium heat, boil hog maws in a pot of water for 25-50 minutes. Let the meat cool and then remove the unwanted fat and other material. Once removal is complete slice the hog maws into thin pieces. I would wash them in a mixture of vinegar and salt water to make sure all bacteria is removed and other matter.
From holysmokescolorado.com
From holysmokescolorado.com
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