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My review
Hog Maw
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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Ingredients
1 h 5 m servings 715 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 715 calories; 41.6 g fat; 34.4 g carbohydrates; 49.5 g protein; 408 mg cholesterol; 1089 mg sodium. Full nutrition
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Reviews
Read all reviews 1416 Ratings
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Most helpful positive review
6/24/2008
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 ...
Most helpful critical review
10/15/2007
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 ta...
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6/24/2008
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 ...
3/4/2006
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!
3/3/2007
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-y...
10/19/2011
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 h...
10/15/2007
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 ta...
9/12/2010
The top of the line as an example of good old fashioned Pennsylvania German country cooking!
9/27/2006
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.
1/31/2010
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, cabbag...