Allen Keeney, a cook with Twin Pine Farm Country Store, makes hogmaw by stuffing a pig’s stomach with potatoes, onions, sausage and cabbage in this 2006 photo by Jason Plotkin.
This is one I’ve had in the files for a while but kept forgetting to post! From the Pennsylvania Dutch Heritage Group’s newsletter comes this recipe that I know my loyal readers will love.
Pigs Stomach Recipe
1 well-cleaned pig stomach
1 onion, cut fine
1 green pepper, diced
2 stalks celery, cut fine
3 cups diced potatoes
1 tsp. salt
Smoked sausage and spareribs (cut into serving pieces)
Mix onion, green pepper, celery, potatoes, parsley, pepper and salt before adding cut smoked sausage and spareribs.
Stuff pig stomach with above mixture and close with cooking clips.
Place pig stomach in kettle and add water until stomach is covered. Cook 45 minutes. Remove and place in frying pan, add butter and fry both sides until lightly browned. Cut into slices and serve with contents.
This may also be roased, same as beef roast.
So what do you think? Is that an acceptable hogmaw recipe? If not, what should be changed?