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
Minced parsley
Black pepper
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?
Hi Joni,
If you leave out the pig stomach you could just call this sausage hash. It looks like corned beef hash from the can. Where in New Jersey would I buy a pig stomach? Only in York County!
Love, Weez
I don't care WHAT you stuff the pig part with. I'm still not gonna eat it!
YUM!!!!! Now that's what I am talking about...Good old York County food!!!!
I'll stick with scrapple