Ensure the pork stomach is cleaned thoroughly to remove any impurities. Consider using a meat thermometer to ensure the sausage is fully cooked to a safe internal temperature. For a richer flavor, brown the sausage in a pan before stuffing it into the pork stomach.
Hog Maw
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS63
A rustic and hearty dish, Hog Maw is a traditional delight featuring a flavorful combination of pork, potatoes, cabbage, and sausage, all lovingly encased in a pork stomach and roasted to golden perfection. A true taste of Pennsylvania's culinary heritage!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol409 mg
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Fiber7 g
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Protein50 g
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Saturated Fat15 g
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Sodium1089 mg
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Sugar6 g
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Fat42 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 375 degrees F (190 degrees C).
02
Step
10 mins
Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Cook until tender. (Approximately 10 minutes)
03
Step
5 mins
Drain the potatoes and let cool slightly.
04
Step
20 mins
Wash pork stomach thoroughly in cold water. Stuff stomach until full, alternating layers of 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.
05
Step
5 mins
Roast, uncovered, in the preheated oven until sausage is cooked through and stomach is browned and crispy. (Approximately 40 to 50 minutes)
06
Step
45 mins
Cut into 2-inch slices; serve piping hot. You can make gravy out of the drippings if desired.
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Trudie Bernier
May 22, 2025My family loved this! It's a unique and flavorful dish that we'll be making again.
Shanna Schmelerfahey
May 9, 2025Definitely a hearty and filling meal. Perfect for a cold winter's day.
Jeff Yost
Apr 22, 2025I added some diced apples to the stuffing for a touch of sweetness, and it was a delicious addition.
Braden Gleason
Apr 21, 2025The gravy made from the drippings is a must! It really completes the dish.
Kelsi Hauck
Oct 25, 2024This recipe brought back so many childhood memories! My grandmother used to make this, and it tastes just like hers.
Arlene Willms
Sep 27, 2024I was a little intimidated by the pork stomach, but the recipe was easy to follow, and the dish turned out great!