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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pig Stomach (Hog Maw) Recipe

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This recipe for Pig Stomach (Hog Maw) is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. diced potatoes
1 1/2 lb. sausage
1 onion, chopped
2 c. shredded cabbage
2 Tbsp. salt
1 tsp. pepper
Directions:
Directions:
Wash stomach well and soak in salt water several hours. Drain and fill stomach with filling. Place stuffed stomach in roasting pan and bake at 350º for approximately 3 hours. Serve with gravy made from pan drippings.
Preparation Time:
Preparation Time:
45 minutes to 1 hour
Personal Notes:
Personal Notes:
This recipe actually came from my aunt. As many of you know, in the days when money was scarce on the farm, every bit of the animal was used. The stomach (properly cleaned) served as a great mold for the filling. It is still occasionally possible to obtain stomachs in the grocery store or from a butcher. These are already much better cleaned than the ones that came straight from the butchering. (My uncle traditionally butchered the hogs of the day after Thanksgiving.)

 

 

 

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