Hepner’s Hog Maul (or Maw) - Pennsylvania Dutch Delicacy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 large pig's stomach, well cleaned of all fat
• 1 pound fresh link sausage, cut into 1/2-inch slices
• 1 pound smoked linked sausage, cut into 1/2-inch slices
• 6-8 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 medium onions, coarsely chopped
• 2 tablespoons fresh parsley, chopped (or to taste)
• Salt and pepper to taste (go easy on salt depending on sausage)
• 3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a paste (called a slurry)
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Directions: |
Directions:Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew small opened end of stomach with cooking twine to close. Stuff the sausage mixture into stomach, pressing well with each addition. Stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing is placed inside, close the open end with twine.
Place stuffed stomach in shallow roasting pan. Roast in preheated 350° F oven until potatoes are tender (check by inserting thin sharp knife into middle) about 3 hours. Baste about every 20 minutes with water or pan juices.
Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place pan on burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens.
To serve, slice stomach into 1 inch thick slices. Pass the gravy separately. Serves 6 to 8. |
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Personal
Notes: |
Personal
Notes: Oh! So good!
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