Recipe by Wildasin
"Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish."
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baking potatoes, peeled and cubed
1 1/2 pounds
bulk pork sausage
1 medium head
cabbage, separated into leaves and rinsed
salt and pepper to taste
wow never though i'd see this recipe in print. I'm from PA and my family are pa dutch and i grew up on this. We make it a little differently, we make it with cabbage, sausage, onion and carrot (for color) dice all the veggies and mix with the sausage. then stuff the stomache and bake for several hours until a sharp knife slides through easily. (we don't precook any of the veggies) add salt and pepper to taste as well. wonderful food my whole family loves!
I grew up in Maryland on this recipe and just about my favorite meal. However, my family does not like the cabbage in it. We prefer a nice cole slaw on the side. It's all a matter of personal taste. Hence, only the 3 stars because of the cabbage, and, I love cabbage, just not in this recipe.
Wow! Not your typical recipe, but it is unbelievably good! You just have to get past the thought. I'm adventurous in the kitchen so I just had to try it!
I grew up in PA but I'm in the military now. Every time I go home, I ask my grandmother to make this for me. As a kid, I refused to eat it because of the name (Pig's Stomach) but the melt-in-your-mouth taste makes you ask for a second helping. If you are from the PA Dutch area or adventurous, this is a definite keeper. Try it and I'm sure you will love it. We omit the salt when cooking it because it can be added later. Serve with Shoo-fly Pie and you are cooking like the PA Dutch. Thanks for posting this recipe!
My husband and I grew up on this as we are both from York, PA. Yummy! Recipe defers from family to family. I omit the cabbage because we never made it that way. I also use half ground beef and half bulk pork sausage and some diced onion. I don't pre-boil the potatoes, just mix it all together, stuff the maw (pig stomach), sew the opening closed and bake. The maw is no different than a sausage casing, but does impart a wonderful flavor to the filling.
The top of the line as an example of good old fashioned Pennsylvania German country cooking!
Thank you! My husband is PA Dutch(I'm not) and has been asking me to make this for a long time. I finally got the courage and this is good stuff! Not an easy recipe to find so thanks again.
I enjoyed this because I like hog maws, heck I like it all tail, ears, feet you get the picture. However it was a tough sell to the rest of the family. I stuffed it with sausage, onions, cabbage, potato and carrots.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 375
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