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Hog Maw
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Traditional Pennsylvania hog maw: pork sausage, potatoes, cabbage stuffed inside. A nostalgic family favorite.
Ingredients:
  • 4 baking potatoes, peeled and cubed
  • 1 large pork stomach
  • 1.5 pounds bulk pork sausage
  • 1 medium head cabbage, separated into leaves and rinsed
  • salt and pepper to taste
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Boil the potatoes in lightly salted water until tender, for about 10 minutes. Drain and allow them to cool.
  • Rinse the pork stomach in cold water. Layer evenly with potatoes, sausage, and cabbage, seasoning with salt and pepper. Visualize the final sliced dish as you stuff. Seal and place in a roasting pan. Add any extra stuffing ingredients around the outside.
  • Roast in the preheated oven until the sausage is cooked through and the skin is golden brown and crispy. Slice into 2-inch pieces and serve hot. Optional: make gravy with the drippings for an extra touch. Enjoy as a satisfying meal on its own.

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