Hog Maw

Hog Maw translates to Pig Stomach. Grew up with it and I’m still alive and I love this meal. Good Pennsylvania dish.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 715 calories; protein 49.5g; carbohydrates 34.4g; fat 41.6g; cholesterol 408.5mg; sodium 1088.9mg.

Prepare your meal in advance can be extremely enjoyable when you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step required to create the food , which may include everything from your kitchen cupboard and utensils to your ingredients . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to range smaller and thinner foods are a likely for all of home chef.