PA DUTCH HOG MAW ( SAUMAGEN)

Описание: This traditional PA Dutch dish scares some folks, but it's absolutely delicious! Hog Maw is stuffed pig's stomach! The cleaned stomach is a casing for the filling we stuff it with, much like intestines for sausage. They are natural casings. Many also love the crispy outside, somewhat like roast turkey or chicken skin. There are many ways you can make it but the basic ingredients are 2 kinds of sausage, potatoes, onions, parsley, salt and pepper. My recipe is from Mike's uncle. I found the casings locally at George's Meat Market, Danville PA. They also have lamb, goat, beef etc!   / georgefarmspa   Hog Maw can and is often served on New Year's as part of the pork on New Year's Day tradition of rooting ahead into the future!

HOG MAW

1 cleaned pig's stomach
1 1/2 lb fresh pork sausage
1 1/2 lb smoked or hot sausage
4 medium potatoes diced
1 large onion diced
2-3 carrots diced
2-3 tbs parsley flakes
1 tbs garlic
salt and pepper to taste

Sew the 2 maller of the 3 holes in the stomach shut with COTTON thread or metal pins. No Nylon.
Mix all the ingredients together.
Then fill the stomach.
Close the opening and sew that shut as well.
Put in a shallow roasting pan with some water on the bottom.
Roast uncovered at 350 F for 2-3 hrs. Mine was fully done veggie wise at 2 1/2 hrs but it was a large stomach.
Remove when tests done (juices of meat run clear and veggies are tender. You can par broil the veggies (Boil in salt water about 8 minutes) if you want less baking time stuffed.
Slice and serve!


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