Hog Maw Food

STUFFED HOG MAW [ PA DUTCH]

Stuffed Hog Maw [ Pa Dutch] image

Make and share this Stuffed Hog Maw [ Pa Dutch] recipe from Food.com.

Provided by drhousespcatcher

Categories Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 pig stomach (maw)
2 lbs sausage meat
4 quarts diced potatoes
1 small onion
1 teaspoon salt

Steps:

Mix and put into a cleaned pig stomach.
Close with needle and thread.
Place in baking pan. Add 1 or 2 quarts of water.
Bake at 350 for 3 hours. Less meat and potatoes could be use, and your favorite bread filling added to one end of maw.

Nutrition Facts : Calories 924.8, Fat 60.5, SaturatedFat 20.1, Cholesterol 163.4, Sodium 1752.7, Carbohydrate 53.3, Fiber 6.7, Sugar 2.7, Protein 40.4

HOG MAW

Hog Maw image

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

Ingredients

4 baking potatoes, peeled and cubed
1 large pork stomach
1 ½ pounds bulk pork sausage
1 medium head cabbage, separated into leaves and rinsed
salt and pepper to taste

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

CHITLINS AND HOG MAWS

CHITLINS AND HOG MAWS image

THIS IS A NEW YEARS TRADITION AT OUR HOUSE ALONG WITH BLACKEYED PEAS, YAMS ,GREENS, AND CORNBREAD!

Provided by FANNIE MCCOY

Categories Other Main Dishes

Time 5h

Number Of Ingredients 10

Ingredients

10 lb pork chitlins, washed and clean
2 lb hog maws
Tbsp salt and pepper
2 tsp crushed red pepper flakes
3 celery stalks,chopped
1 large onion, finely chopped
1 large bell pepper, chopped
5 clove garlic, minced
2 Tbsp accent
2 Tbsp apple cider vinegar

Steps:

1. WASH THE CHITLINS AND HOG MAW, VERY WELL, PLACE HOG MAW IN A LARGE POT AND ADD ALL SEASONINGS. NOW COVER WITH WATER AND BRING TO A RAPID BOIL;
2. REDUCE HEAT TO MED. AND COOK UNTIL TENDER ABOUT 3 HOURS.WHEN TENDER TAKE HOG MAW OUT OF WATER AND LET COOL.MEANWHILE, ADD CHITLINS TO THE SAME WATER AND COOK UNTIL TENDER (ADDING MORE OF THE SAME SEASONINGS IF NECESSARY )NOW CUT HOG MAWS UP INTO 1 IN.PIECES AND MIX THEM IN WITH CHITLINS AND SIMMER FOR ABOUT 10 MIN. SERVE HOT

PIG'S STOMACH (HOG MAW)

Pig's Stomach (Hog Maw) image

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

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)

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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