Hog Maw (Pennsylvania Dutch)

1. 1

   Rinse the pig stomachs and set aside.

2. 2

   Wash and dice the potatoes into bite size pieces.

3. 3

   Dice the onion.

4. 4

   Toss the potatoes and the onion in a large bowl, salt and pepper well, and set aside.

5. 5

   Slice the smoked sausage links into rounds no more than a half inch thick, then half and quarter the rounds, toss them in a bowl.

6. 6

   Add the fresh sausage and Italian sausage.

7. 7

   With clean hands blend the sausages together.

8. 8

   Now, with your hands start mixing together the potatoes and sausage mixtures.

9. 9

   Once you have it all blended well, start stuffing the stomachs with the mixture.

10. 10

    Using a needle and thread, stitch the openings of the stomach closed.

11. 11

    Place both the stomachs in a roasting pan, add a little water to the bottom of the pan, cover with foil and bake at 350 F for approximately 4-5 hours.

12. 12

    Occasionaly check to make sure the pan still has some liquid in the bottom.

13. 13

    If it doesnt, add more water.

14. 14

    During the last 30-45 minutes (or an hour if you like it crispy), remove the foil and continue to cook it to brown the stomachs.

15. 15

    Trasfer to a serving platter and slice the entire stomach into about one inch thick slices.

16. 16

    Now, go stuff your tummy!

* Per serving · 4 servings · Values may vary.