Hog Maw (Stuffed Pig’s Stomach)

Ingredients:

 1 cleaned pig’s stomach (hog maw)
 1 pound fresh sausage (bulk or links with casing removed)
 2 cups diced potatoes
 1 cup chopped cabbage
1 large onion, diced
 1 cup diced turnips (optional)
2 tsp salt
 1 tsp black pepper
 1 tsp sage or poultry seasoning

 

Instructions:

1. Preheat oven to 350°F (175°C).

2. Rinse the pig’s stomach thoroughly, turning inside out to ensure it is completely clean. Pat dry.

3. In a large bowl, mix together sausage, potatoes, cabbage, onion, turnips (if using), salt, pepper, and sage.

4. Stuff the mixture firmly into the cleaned hog maw, but do not overfill. Sew or tie the opening closed with kitchen twine.

5. Place the stuffed stomach in a roasting pan with about 1 inch of water. Cover with foil.

6. Bake for 2–3 hours, turning once, until the stomach is tender and the stuffing is cooked through.

7. For a crispier outside, uncover during the last 30 minutes of baking.

8. Let rest 10 minutes before slicing into thick pieces. Serve hot with cornbread or as a main dish with gravy.