PIG'S STOMACH (HOG MAW)
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...
Provided by Michelle Koletar/Mertz
Categories Pork
Time 2h45m
Number Of Ingredients 7
Steps:
- 1. Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
- 2. 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!)
- 3. 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.
- 4. Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
- 5. 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!
HOG MAW
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 Recipes Pork Sausage
Time 1h5m
Yield 6
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, Carbohydrate 34.4 g, Cholesterol 408.5 mg, Fat 41.6 g, Fiber 6.9 g, Protein 49.5 g, SaturatedFat 14.6 g, Sodium 1088.9 mg, Sugar 6 g
ROASTED PIG STOMACH
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.
Provided by luvinlif2k
Categories One Dish Meal
Time 5h20m
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, Fat 45.3, SaturatedFat 15, Cholesterol 122.8, Sodium 3418.8, Carbohydrate 8.9, Fiber 1.4, Sugar 1.5, Protein 26.9
STUFFED HOG MAW [ PA DUTCH]
Make and share this Stuffed Hog Maw [ Pa Dutch] recipe from Food.com.
Provided by drhousespcatcher
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 5
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, Fat 60.5, SaturatedFat 20.1, Cholesterol 163.4, Sodium 1752.7, Carbohydrate 53.3, Fiber 6.7, Sugar 2.7, Protein 40.4
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