Michelle Koletar/Mertz Recipe

Pig's Stomach (Hog Maw)

By Michelle Koletar/Mertz Mertzie


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:

Michelle's Story

I know, I know, I know. You're spazzing right now. Pig's stomach??? But, hear me out. This is a wonderful PA Dutch dish. I don't eat the stomach itself, although many people do. However, it does give the most outstanding flavor as you cook it. This was one of my favorites growing up that my Grandma Mertz would make.
My son threw a fit today that I was making this and insisted he was not going to eat it. As he smelled the flavors all day, he converted & just finished a big plate of it. :)

Ingredients

1
pig's stomach (ask your butcher to save one)
2 lb
smoked sausage (get from a butcher, if you can -- better taste)
4
large potatoes, with peel on, in bite-sized chunks
4
carrots. cut in chunks, or half package of baby carrots
4 Tbsp
fresh curly parsley
1
onion, chopped in large chunks
cabbage, chopped (optional)

Directions Step-By-Step

1
Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
2
Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
3
Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
4
Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
5
Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!

About this Recipe

Course/Dish: Pork