Hog Maw

This hog maw is stuffed with pork sausage, potatoes and cabbage. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 715 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Cook until tender, about 10 minutes. Drain and let cool.

Step 3

Wash pork stomach thoroughly in cold water. Stuff stomach until full, alternating with potatoes, sausage, and cabbage, and seasoning with salt and pepper. Try to make even layers, imagining how it will look when you slice it. Fold stomach closed; place in a shallow roasting pan. If you have any leftover stuffing ingredients, place them in the pan around stomach.

Step 4

Roast, uncovered, in the preheated oven until sausage cooked through and stomach browned and crispy, 40 to 50 minutes. Cut into 2-inch slices; serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.