HOG MAW RECIPE WITHOUT THE STOMACH RECIPES
HOG MAW RECIPE | ALLRECIPES
Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.
Provided by Wildasin
Categories Meat and Poultry Pork Sausage
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
- Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
- Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.
Nutrition Facts : Calories 715.1 calories, CarbohydrateContent 34.4 g, CholesterolContent 408.5 mg, FatContent 41.6 g, FiberContent 6.9 g, ProteinContent 49.5 g, SaturatedFatContent 14.6 g, SodiumContent 1088.9 mg, SugarContent 6 g
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.
Provided by A Coalcracker in the Kitchen
Categories Entree
Number Of Ingredients 8
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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