Pig's Stomach (Hog Maw)

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 1 Rating
Serves: 6
Prep Time:
Cook Time:


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)

The Cook

Michelle Koletar/Mertz Recipe
Well Seasoned
Harrisburg, PA (pop. 49,528)
Member Since Aug 2011
Michelle's notes for this recipe:
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. :)
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Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
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!)
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.
Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
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!

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user Sandyjo Kelley sandyjo12 - Sep 15, 2012
When I saw Hog Maw I thought they got to be from around Lancaster or Lebanon, Pa Area!! I'll have to try this. My husband and his family eat the stomach. They fight over who gets mine since I do not eat it! I grew up in Lebanon area.
user Michelle Koletar/Mertz Mertzie - Sep 15, 2012
LOL, SandyJo!!! That is awesome. My grandparents owned a big farm & market, & everyone ate the stomach. Ha, ha. I made this and now I have chicken pot pie boiling on the stove. PA Dutch day! lol
user Michelle Koletar/Mertz Mertzie - Sep 15, 2012
Michelle Koletar/Mertz [Mertzie] has shared this recipe with discussion groups:
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user Barbara Pendley Barbee - Sep 15, 2012
Interesting, I must say..
user Annette W. greeneyez - Sep 16, 2012
You wouldn't find me asking a butcher to save one for me, let alone cook one. No way, no how. I'll have to pass on this one. Interesting recipe none the less.

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