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Hog Maw (Pennsylvania Dutch)

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Level: Easy

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Description

Please don’t judge this dish until you try it! Check out the related blog for more details and variations! Think “sausage casing”. Once you can get beyond the fact that you are working with a pig stomach, roll up your sleeves and start cooking!

Ingredients

  • 2 whole Pigs Stomach (cleaned Of Inside Lining)
  • 5 pounds Potatoes
  • 1 whole Large Onion
  • 2 pounds Smoked Sausage Links
  • 2 pounds Fresh Sausage, Loose/bulk-not In A Casing
  • 1 pound Italian Sausage, Loose/bulk, Not In A Casing
  • Salt And Pepper As Desired

Preparation

Rinse the pig stomachs and set aside.

Wash and dice the potatoes into bite size pieces. Dice the onion. Toss the potatoes and the onion in a large bowl, salt and pepper well, and set aside.

Slice the smoked sausage links into rounds no more than a half inch thick, then half and quarter the rounds, toss them in a bowl. Add the fresh sausage and Italian sausage. With clean hands blend the sausages together.

Now, with your hands start mixing together the potatoes and sausage mixtures. Once you have it all blended well, start stuffing the stomachs with the mixture.

Using a needle and thread, stitch the openings of the stomach closed. Place both the stomachs in a roasting pan, add a little water to the bottom of the pan, cover with foil and bake at 350 F for approximately 4-5 hours. Occasionaly check to make sure the pan still has some liquid in the bottom. If it doesn’t, add more water.

During the last 30-45 minutes (or an hour if you like it crispy), remove the foil and continue to cook it to brown the stomachs.

Trasfer to a serving platter and slice the entire stomach into about one inch thick slices. Now, go stuff your tummy!

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