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A classic Pennsylvania Dutch comfort food, this recipe features a pig's stomach generously stuffed with a savory mix of sausage, potatoes, and onions, then slow-roasted to tender perfection. A true taste of rustic, German-American heritage.
For 6 servings
Thoroughly Clean the Hog Maw (65 minutes)
Prepare the Filling (15 minutes)
Stuff and Secure the Maw (10 minutes)
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A classic Pennsylvania Dutch comfort food, this recipe features a pig's stomach generously stuffed with a savory mix of sausage, potatoes, and onions, then slow-roasted to tender perfection. A true taste of rustic, German-American heritage.
This german_american recipe takes 210 minutes to prepare and yields 6 servings. At 598.18 calories per serving with 36.86g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Roast the Hog Maw (2.5 hours)
Brown and Finish Cooking (30 minutes)
Rest and Serve (15 minutes)
Use hot pork sausage instead of mild, and add 1/2 teaspoon of cayenne pepper or red pepper flakes to the filling for a spicy kick.
Incorporate 1 teaspoon each of dried sage and thyme into the potato and sausage mixture for a more aromatic, herby flavor profile.
Add 1 cup of diced carrots and 1 cup of diced celery to the filling for extra flavor, texture, and nutrients.
Both the pork sausage and the pig's stomach are packed with protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The combination of carbohydrates from the potatoes and fats from the pork provides a dense source of energy, making this a hearty and filling meal.
Pork is a good source of B vitamins, particularly thiamin (B1), niacin (B3), and B12. These vitamins are crucial for energy metabolism, nervous system function, and the formation of red blood cells.
Hog Maw is a very rich and calorie-dense dish. A single serving can contain approximately 800-850 calories, primarily from the pork sausage and the stomach itself.
Hog Maw is a traditional comfort food and is high in fat, sodium, and calories. While it provides protein and energy, it should be considered an occasional indulgence rather than a staple of a health-conscious diet.
A 'hog maw' is the culinary term for a pig's stomach. It's a form of organ meat that, when cleaned properly, serves as a natural casing for a savory stuffing.
The stomach is part of the digestive tract and has a natural lining and residue. Thoroughly cleaning, scraping, and rinsing it is absolutely essential to remove any impurities and potential off-flavors or odors, ensuring the final dish is delicious.
Yes, you can assemble the hog maw (clean, stuff, and sew it) a day in advance. Store it tightly wrapped in the refrigerator. You can also bake it completely and reheat slices later, though it's best served fresh.
Traditional accompaniments include tangy or sweet flavors to cut through the richness. Applesauce, pickled beets, chow-chow, or a simple green salad with a vinaigrette are excellent choices.