ROASTED PIG STOMACH RECIPE - FOOD.COM
I don't know what's better, the dish or the look you get when you say that's what you're serving. We always loved when Mom served up Pig Stomach. I have adapted this recipe from the Mennonite Cookbook. Consider the stomach to be the "delivery vehicle" and experiment with the seasonings ... follow the recipe for a traditional PA Dutch dish.
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- If not already done, remove inner lining from stomach and discard. (I buy my stomachs ready-to-use from the butcher or meat counter.).
- Rinse stomach well and place in bowl.
- Cover with 1 quart of water and 2 teaspoons salt.
- Let soak for 2 hours.
- Mix all remaining ingredients well.
- Drain and rinse stomach well.
- Fill stomach with stuffing.
- Sew openings and holes securely with cotton thread.
- Place stomach in roasting pan with water to cover the bottom of the pan.
- Bake at 350F for approximately 3 hours adding water as necessary to keep the bottom of the pan covered.
- Slice and serve with gravy made from pan drippings.
Nutrition Facts : Calories 557.5, FatContent 45.3, SaturatedFatContent 15, CholesterolContent 122.8, SodiumContent 3418.8, CarbohydrateContent 8.9, FiberContent 1.4, SugarContent 1.5, ProteinContent 26.9
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!
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