PA Dutch Hog Maw

Hog Maw is a pig’s stomach stuffed with meat and vegetables and baked.

INGREDIENTS

1 large pig’s stomach, well cleaned (all fat removed)

2 pounds fresh loose pork sausage

2 pounds Russet potatoes, washed, peeled and cut into 1/2-inch cubes

2 medium yellow onions, coarsely chopped

2 tablespoons fresh parsley, chopped

2 cups shredded cabbage (optional)

Salt and pepper to taste

DIRECTIONS

Preheat oven to 350° F.

Mix together the sausage, potatoes, onions, (cabbage if using), parsley, salt, and pepper

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.

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 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.