Pennsylvania Dutch Stuffed Pig Stomach Recipe
Pennsylvania Dutch hog maw (stuffed pig stomach) is one of those special occasion dishes that has been served in my family for generations. Juices from succulent pork tenderloin, two types of sausage, potatoes, and cabbage unite as they bake inside this casing to create a marvelous entrée.
While it does not have the most appealing name, hog maw (or even worse, pig stomach) has incredibly appealing flavor. Smoked sausage gives it wonderful seasoning and a drizzle of cider vinegar adds a refreshing accent.
Served with a fresh green salad, this dish is a complete meal!
This hog maw recipe is easy to prepare and surprisingly quick to assemble, especially when you consider that it feeds eight to 10 people.
Note: if you partially freeze the fresh sausage for 30 minutes, it will be easier to slice.
Stuffed Pig Stomach
From the Kitchen of Helen Yeisley Miller, 1898 — 1962
- 5 lbs potatoes
- 1 medium head of cabbage
- 2 lbs smoked sausage
- 2 lbs fresh country sausage, partially frozen
- 2 lbs boneless pork tenderloin
- 3 pig stomachs
- apple cider vinegar
Yield: serves 8 to 10 as a main course.
Preheat oven to 325°.
Shred the cabbage and place it in a large mixing bowl (or in the lid to your roasting pan). Peel and dice the potatoes. Add them to the cabbage.
Slice the smoked sausage into thin disks (about ¼” thick) and add it to the potatoes and cabbage. Slice the country sausage into thin disks and add it to the mixture. Slice the pork tenderloin into 1 ½” cubes and add it to the mixture.
With your hands, mix the potato, cabbage, and pork mixture until well combined.
Wash the pig stomachs under cold running water.
Place one pig stomach in a large roasting pan and stuff it with the potato, cabbage, and pork mixture. Continue this process until all three of the stomachs are stuffed. If the stomachs are stuffed and you have some of the mixture leftover, spread it across the bottom of the roasting pan and then place the stuffed pig stomachs on top of it.
Cover the roasting pan and bake for 4 hours until the hog maw is golden brown. The smoked sausage should be brown, too and the stomachs may split open while baking. If the stomachs appear dry while they are baking, you can baste them once or twice with pan juices.
Serve this Pennsylvania Dutch hog maw hot with cider vinegar drizzled over it. Enjoy!