PA Dutch Hog Maw Recipe

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1 vote | 843 views

This is the best tasting dish ever! It smells great while cooking! If you can find a place to get a cleaned pig stomach from a butcher, you are so lucky. I have never cleaned one myself (you have to remove an inner and an outer layer, and leave a pink stomach without any extra holes in it). It is similar to sausage casings, but in an oblong shape. You can sew the ends shut with poultry twine, or pins. In Germany, it is called "Saumagen" and served on a bed of sauerkraut. My husband was thrilled to discover this! I still prefer it "just so" (as is)...

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $2.26 view details

Directions

  1. Wash the stomach in cold water.
  2. Mix together sausage and potatoes with your hands.
  3. Put the sausage and potatoes into the stomach.
  4. Tie the ends shut.
  5. Put in a roasting pan on a rack.
  6. Bake at 350 degrees for 2 or 3 hours.
  7. Cut and serve slices!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 310g
Recipe makes 6 servings
Calories 583  
Calories from Fat 363 62%
Total Fat 40.26g 50%
Saturated Fat 13.35g 53%
Trans Fat 0.32g  
Cholesterol 109mg 36%
Sodium 971mg 40%
Potassium 1048mg 30%
Total Carbs 27.91g 7%
Dietary Fiber 3.5g 12%
Sugars 1.25g 1%
Protein 26.04g 42%
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Reviews

  • Jann from PA
    There are other versions of this recipe as PA Dutch cooks liked to add things, like onion (which would be OK to me), cabbage (not sure if that would work for me or not), and bread stuffing (don't like this filler as it just takes away from the sausage). My mother's family made the hog maw (pig stomach) in a covered cooker in a lot of water. The skin is easier to chew that way (for the old folks). But, we always made it roasted, as we loved the chewy skin which was a specially good delicacy!
    I've cooked/tasted this recipe!

    Comments

    • Jann from PA
      March 5, 2011
      Amos, have you ever cleaned a pig stomach? If not, you may need instructions. I have never actually had to clean one as we get them at the butcher shop and they are cleaned already, and often frozen. Let me know, and I will find instructions or get a number at the meat market in PA where I know they still do it. In fact, I may call them anyway. The picture looks great (is it from you?). But, PA Dutch cooks never decorate their food with greens, LOL!
      • Amos Miller
        March 5, 2011
        This sounds great! We raise a lot hogs in Cass County, so I should have no trouble obtaining the stomach. I will keep you posted and look forward to reviewing this dish!

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