Hog Maw
A Pennsylvania Dutch classic featuring a whole pig stomach stuffed with a savory blend of loose pork sausage, cubed potatoes, and cabbage. Slow-baked until the casing turns golden and crisp while the filling steams inside, resulting in a juicy, hearty one-pan meal that's both rustic and deeply satisfying.
For 4 servings
- prep
Preheat the oven and prep the pig stomach.
1.Preheat the oven to 350°F (175°C).2.Thoroughly rinse the pig stomach under cold running water, inside and out.3.Pat the stomach dry with paper towels and set aside.TIPIf the pig stomach has a strong odor, soak it in salted water for 20 minutes, then rinse again. - mix
Make the sausage-potato filling.
1.In a large bowl, combine the bulk pork sausage, diced potatoes, sliced cabbage, and chopped onion.2.Add the salt, black pepper, dried sage, and dried parsley.3.Use your hands to mix everything together thoroughly until the seasonings are evenly distributed.TIPMix gently — overworking the pork can make the filling dense and tough. - assemble
Stuff the pig stomach.
Spoon the filling mixture into the cleaned pig stomach opening, pressing it down gently to pack without overfilling. Leave about 2 inches of space at the opening for expansion during baking. Stitch the opening closed with butcher's twine and a large needle, or secure tightly with small skewers.
TIPDon't overstuff — the stomach will shrink as it bakes and the filling expands. Overfilling can cause the casing to burst. - bake · ~60 min
Bake the stuffed hog maw.
1.Place the stuffed stomach, seam-side up, in a roasting pan. Prick the top in a few places with a fork to let steam escape.2.Add ½ cup water to the bottom of the roasting pan to create steam and prevent sticking.3.Bake uncovered for 1 hour, until the top begins to brown.TIPPricking the stomach prevents it from ballooning and bursting during baking. - bake · ~55 min
Baste and finish roasting.
1.After the first hour, baste the stomach with the pan juices.2.Continue baking for another 45–60 minutes, basting once more halfway through, until the casing is deep golden brown and crisp.3.The hog maw is done when a knife inserted into the center reads 160°F on an instant-read thermometer.TIPIf the casing is browning too fast, tent loosely with foil for the last 20 minutes. - rest · ~10 min
Rest the hog maw before slicing.
Remove the hog maw from the oven and let it rest in the pan for 10 minutes. This allows the juices to settle so the filling holds together when sliced.
TIPResting is essential — slicing immediately will cause the filling to crumble and the juices to run out. - serve
Slice and serve.
Transfer the rested hog maw to a cutting board. Cut into 1-inch thick slices and serve warm, spooning any remaining pan juices over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If the pig stomach has a strong odor, soak it in salted water for 20 minutes, then rinse again — this neutralizes any lingering gaminess.
- 2Don't overstuff the stomach; leave about 2 inches of space at the opening so the filling can expand without bursting the casing.
- 3Prick the stuffed stomach in a few places with a fork before baking to prevent it from ballooning and splitting open.
- 4Baste the hog maw with pan juices halfway through roasting to keep the casing moist and help it brown evenly.
- 5If the casing is browning too quickly, tent loosely with foil for the last 20 minutes of baking to avoid burning.
- 6Let the hog maw rest for 10 minutes after baking — this allows the juices to settle so the filling holds together when sliced.
Adapt it for your goals.
Smoked Sausage Swap
Replace half the bulk pork with smoked kielbasa or andouille, diced small, for a deeper, smoky flavor profile that complements the cabbage and potatoes.
Apple & Onion TwistApple & Onion Twist
Add 1 diced apple (Granny Smith or Gala) to the filling for a touch of sweetness that balances the rich, savory pork and earthy sage.
Low Carb/No PotatoLow-Carb/No Potato
Substitute the diced potatoes with an equal volume of chopped cauliflower or turnips to lower the carbohydrate content while maintaining texture and bulk.
Herb Forward VariationHerb-Forward Variation
Increase the dried sage to 1 teaspoon and add 1 teaspoon of fresh thyme leaves and 1 tablespoon of chopped fresh parsley for a more aromatic, garden-fresh filling.
Spicy Hog MawSpicy Hog Maw
Add 1 finely chopped jalapeño or ½ teaspoon crushed red pepper flakes to the filling, plus replace the black pepper with ½ teaspoon cayenne, for a hot and peppery Pennsylvania Dutch twist.
Why this is on our healthy list.
Rich in Protein
Pork sausage and pig stomach provide high-quality animal protein (approx. 20-25g per serving), supporting muscle maintenance and satiety.
Good Source of Vitamin C
The cabbage and potatoes contribute vitamin C, an antioxidant that supports immune function and skin health.
Contains Dietary Potassium
Potatoes and cabbage are both good sources of potassium, which helps regulate fluid balance and blood pressure.
Provides Vitamin B6
Pork and potatoes supply vitamin B6, which is essential for brain development, metabolism, and nervous system function.
Frequently asked questions
Traditionally, hog maw uses the pig's stomach, but you can substitute with a large beef bung or a cheesecloth-wrapped roast if the stomach is unavailable — though texture and flavor will differ.
