Hog Maw Recipe - Allrecipes.com
Hog Maw Recipe

Hog Maw

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"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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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2008

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!

Most Helpful Critical Review
Oct 15, 2007

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.

Mar 04, 2006

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!

Mar 03, 2007

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!

Oct 19, 2011

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.

Sep 13, 2010

The top of the line as an example of good old fashioned Pennsylvania German country cooking!

Sep 27, 2006

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.

Feb 01, 2010

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.


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  • Calories
  • 715 kcal
  • 36%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 408 mg
  • 136%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 49.5 g
  • 99%
  • Sodium
  • 1153 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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