Description
Hog Maw translates to Pig Stomach. Grew up with it and I’m still alive and I love this meal. Good Pennsylvania dish.
Ingredients
- 4 baking potatoes, peeled and cubed
- 1 large pork stomach
- 1 ½ pounds bulk pork sausage
- 1 medium head cabbage, separated into leaves and rinsed
- salt and pepper to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6