Roasted Pigs Stomach Aka Dutch Goose Food
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
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
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 GOOSE WITH APPLE RUM STUFFING
This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey
Provided by Stacey Sweet
Categories Goose
Time 4h35m
Yield 1 10lb goose, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- soak chopped apples in 4 Tbsp of dark rum for 4 hours.
- preheat oven to 350 F.
- place goose on a rack in a rosting pan.
- mix together the apples, sage, mace and breadcrumbs.
- season to taste with salt and pepper and spoon inside the goose cavity.
- combine the salt and pepper and rub all over the outside of the goose.
- prick the entire goose with a fork.
- cover the breast with a piece of greased aluminium foil.
- roast goose for 30 minutes at 350 F.
- remove from oven, skim off excess fat.
- pour stock all over the goose.
- re-cover goose with greased aluminium foil and roast for 2 1/2 hours.
- remove foil and cook for 1 hour so the breast crips and browns.
- place goose on a warmed serving dish skim off excess fat from roasting pan.
- reduce pan juices rapidly, to make a thickened gravy.
Nutrition Facts : Calories 1318.9, Fat 72.1, SaturatedFat 22.3, Cholesterol 285.1, Sodium 1073.6, Carbohydrate 72, Fiber 8, Sugar 26.7, Protein 87
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