HOG MAWS RECIPES

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.

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