ROASTED PIG'S STOMACH AKA DUTCH GOOSE
Okay, I know it sounds gross...but, trust me, it only sounds that way!! This traditional Mennonite recipe comes from the Mennonite Community Cookbook that was given to me as a gift. Amounts can vary, since the stomach should be tightly stuffed. I usually use 1 lb bulk sausage and 1 lb. turkey sausage. Sometimes to make this very simple, I buy the hash brown shredded potatoes with onion and peppers. I have never used cabbage, but am sure it's good with that in it too. One of my favorite ways to eat sausage; great with a side salad or fresh green beans. TIP: Since pig stomach is not sold everywhere, you may need to pre-order your pig stomach with your butcher.
Provided by SReiff
Categories < 4 Hours
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Make a filling of sausage(s), diced potatoes, chopped onion, pepper and cabbage.
- Add seasonings and mix well.
- Wash stomach well. Drain and fill stomach with stuffing.
- Close opening of stomach securely by "sewing" together using toothpicks.
- Place stuffed stomach in a roasting pan with enough water in pan to cover bottom and bake at 350F for approximately 3 hours - stomach should be brown (like a done turkey!).
- Slice and serve.
Nutrition Facts : Calories 584, Fat 45.4, SaturatedFat 15.1, Cholesterol 122.8, Sodium 1381, Carbohydrate 14.9, Fiber 2, Sugar 1.4, Protein 27.5
ROASTED PIG STOMACH
I don't know what's better, the dish or the look you get when you say that's what you're serving. We always loved when Mom served up Pig Stomach. I have adapted this recipe from the Mennonite Cookbook. Consider the stomach to be the "delivery vehicle" and experiment with the seasonings ... follow the recipe for a traditional PA Dutch dish.
Provided by luvinlif2k
Categories One Dish Meal
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- If not already done, remove inner lining from stomach and discard. (I buy my stomachs ready-to-use from the butcher or meat counter.).
- Rinse stomach well and place in bowl.
- Cover with 1 quart of water and 2 teaspoons salt.
- Let soak for 2 hours.
- Mix all remaining ingredients well.
- Drain and rinse stomach well.
- Fill stomach with stuffing.
- Sew openings and holes securely with cotton thread.
- Place stomach in roasting pan with water to cover the bottom of the pan.
- Bake at 350F for approximately 3 hours adding water as necessary to keep the bottom of the pan covered.
- Slice and serve with gravy made from pan drippings.
Nutrition Facts : Calories 557.5, Fat 45.3, SaturatedFat 15, Cholesterol 122.8, Sodium 3418.8, Carbohydrate 8.9, Fiber 1.4, Sugar 1.5, Protein 26.9
HOG MAW
Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.
Provided by Wildasin
Categories Meat and Poultry Recipes Pork Sausage
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- 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 : Calories 715.1 calories, Carbohydrate 34.4 g, Cholesterol 408.5 mg, Fat 41.6 g, Fiber 6.9 g, Protein 49.5 g, SaturatedFat 14.6 g, Sodium 1088.9 mg, Sugar 6 g
BEEF AND CABBAGE STUFFED PIG STOMACH
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Gertie Hammer. Trust me when I say that there is no chance at all that I will ever cook this but I think it was an interesting glimpse into a different era.
Provided by Sarah_Jayne
Categories Pork
Time 2h35m
Yield 1 stomach
Number Of Ingredients 7
Steps:
- Mix all ingredients except the stomach.
- Fill stomach with mixture.
- Bake for 2 to 2 1/2 hours at 350 degrees.
Nutrition Facts : Calories 4154.3, Fat 313.1, SaturatedFat 108.5, Cholesterol 830.6, Sodium 8629.2, Carbohydrate 110.3, Fiber 14.6, Sugar 15.2, Protein 214.3
HALUPKI (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
HOGSHASH/ DUTCH GOOSE/ PIG STOMACH
Simple but time consuming PA Dutch fare. I make this once a year (sometimes twice) for the men in my family. It's one of my dad's favorite meals. I know it sounds gross but it's really good I swear.
Provided by Bekah Balmer
Categories < 4 Hours
Time 3h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Peel and dice potatoes and onion. Slice sausage. Mix together in a large bowl.
- Rinse the pig stomachs and stuff with mixture.
- Once the stomach is stuffed sew up every opening securely.
- Place in roasting pan and cover with water. Cover roasting pan and bake in oven for 2 hours.
- Remove from roasting pan, cut open and serve.
Nutrition Facts : Calories 880.6, Fat 64.5, SaturatedFat 21.3, Cholesterol 138.8, Sodium 1895.9, Carbohydrate 41.8, Fiber 5.3, Sugar 4.7, Protein 32
PIG'S STOMACH (HOG MAW)
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...
Provided by Michelle Koletar/Mertz
Categories Pork
Time 2h45m
Number Of Ingredients 7
Steps:
- 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!
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