Roasted Hog Maw

What is hog maw you might wonder. Hog maw is the exterior muscular wall of a pig’s stomach without the interior lining (mucosa). The hog maw contains no fat if the stomach has been cleaned properly. If you are a connoisseur of Chinese, Italian, Mexican, Pennsylvania Dutch or Portuguese dishes, you may be familiar with or have eaten hog maw. Here’s a recipe for plain ole roasted hog maw.

1 pig stomach
2-1/2 lb ground pork sausage
1/2 c diced celery
1 small onion, chopped
1 tsp salt
1 small bag seasoned pork stuffing
1 c warm water
1/3 butter
1 qt raw diced potato

Wash and clean the pig’s stomach and soak in salt water for 2 hours. Mix stuffing with the warm water and butter. Add the other ingredients and mix well. Rinse, drain and fill the stomach with the stuffing mixture at the end of the soaking period. Secure the opening to the stomach with picks or lace it shut. Bake in a covered roasting pan for 3 hours at 350 degrees F.

Keep your fork


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