pig's stomach (hog maw)

Name: Pig's Stomach (Hog Maw)
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 6
Ingredients: 1 - pig's stomach (ask your butcher to save one); 2 pound(s) 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 tablespoon(s) fresh curly parsley; 1 - onion, chopped in large chunks; - cabbage, chopped (optional)

(2 RATINGS)

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Michelle Koletar/Mertz

Harrisburg, PA

Updated on Nov 3, 2025

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. :)

Rate

prep time 15 Min

cook time 2 Hr 30 Min

method ---

yield 6 serving(s)

Ingredients

1 - pig's stomach (ask your butcher to save one)
2 pounds 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 tablespoons fresh curly parsley
1 - onion, chopped in large chunks
- cabbage, chopped (optional)

How To Make pig's stomach (hog maw)

Step 1

Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)

Step 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!)
Step 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.
Step 4

Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
Step 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!
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Nutrition Facts

(per serving*)

calories: 670kcal, carbohydrates: 52g, cholesterol: 107mg, fat: 40g, fiber: 7g, protein: 24g, saturated fat: 14g, sodium: 1306mg, sugar: 5g, unsaturated fat: 26g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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