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1
Rinse the pig stomachs and set aside.
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2
Wash and dice the potatoes into bite size pieces.
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3
Dice the onion.
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4
Toss the potatoes and the onion in a large bowl, salt and pepper well, and set aside.
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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.
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6
Add the fresh sausage and Italian sausage.
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7
With clean hands blend the sausages together.
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8
Now, with your hands start mixing together the potatoes and sausage mixtures.
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9
Once you have it all blended well, start stuffing the stomachs with the mixture.
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10
Using a needle and thread, stitch the openings of the stomach closed.
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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.
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12
Occasionaly check to make sure the pan still has some liquid in the bottom.
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13
If it doesnt, add more water.
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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.
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15
Trasfer to a serving platter and slice the entire stomach into about one inch thick slices.
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16
Now, go stuff your tummy!
