HOG MAW RECIPES

Name: Stuffed Hog Maw [ Pa Dutch]
Cook time: 3 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 1 pig stomach (maw); 2 lbs sausage meat; 4 quarts diced potatoes; 1 small onion; 1 teaspoon salt

STUFFED HOG MAW [ PA DUTCH] RECIPE - FOOD.COM

Stuffed Hog Maw [ Pa Dutch] Recipe - Food.com image

Make and share this Stuffed Hog Maw [ Pa Dutch] recipe from Food.com.

Total Time 3 hours

Prep Time 0S

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 pig stomach (maw)
2 lbs sausage meat
4 quarts diced potatoes
1 small onion
1 teaspoon salt

Steps:

Mix and put into a cleaned pig stomach.
Close with needle and thread.
Place in baking pan. Add 1 or 2 quarts of water.
Bake at 350 for 3 hours. Less meat and potatoes could be use, and your favorite bread filling added to one end of maw.

Nutrition Facts : Calories 924.8, FatContent 60.5, SaturatedFatContent 20.1, CholesterolContent 163.4, SodiumContent 1752.7, CarbohydrateContent 53.3, FiberContent 6.7, SugarContent 2.7, ProteinContent 40.4

PENNSYLVANIA DUTCH HOG MAW – A COALCRACKER IN THE KITCHEN

Pennsylvania Dutch Hog Maw – A Coalcracker in the Kitchen image

Hog Maw is a pig's stomach traditionally stuffed with cubed potatoes, sausage, onions and seasoning then baked.

Provided by A Coalcracker in the Kitchen

Categories Entree

Number Of Ingredients 8

Ingredients

1 large pig's stomach, well cleaned (all fat removed)
1 pound fresh loose pork sausage or link sausage, casing removed and crumbled OR 1 pound sweet Italian sausage
1 pound smoked sausage cut into 1/2-inch slices
2 to 2 - 1/2 pounds Russet potatoes, washed, peeled and cut into 1/2-inch cubes
2 medium yellow onions, coarsely chopped
2 tablespoons fresh parsley, chopped
OPTIONAL: 2 cups shredded cabbage
Salt and pepper to taste (amount varies depending on the seasoning already in your sausage)

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.

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